Vegan Raspberry Curd Tarts Recipe
These Vegan Raspberry Curd Tarts are a delightful plant-based dessert featuring a buttery oat and almond crust filled with a smooth, tangy raspberry cashew curd. Topped with a light, fluffy aquafaba meringue toasted to perfection, this recipe offers a perfect balance of tart, sweet, and creamy textures, ideal for special occasions or anytime indulgence without dairy or eggs.
- Time: 52 min
- Servings: 4
Source: All Yum Cooks
Ingredients
- / 1.75 oz ground almonds*
- / 2.8 oz oat flour
- A good pinch of salt
- / 3 tbsp cornflour / cornstarch
- / 2 tbsp maple syrup
- / scant ¼ cup odourless coconut oil or vegan butter, melted
- / 14 oz frozen raspberries*
- / ¼ cup sugar
- / ½ cup cashews, soaked OR 80 ml / 1/3 cup coconut cream
- / ¼ cup odourless coconut oil or vegan butter
- / ¼ cup aquafaba
- A good pinch of fine salt
- cream of tartar or ½ tsp lemon juice
- / ½ cup caster sugar
- xantham gum