If you’ve ever dreamed of a dessert that brings together zesty brightness and sweet berry goodness in a perfectly bite-sized treat, then this Mini Vegan Lemon Tarts with Raspberry Topping Recipe is about to become your new obsession. These delightful tarts are not only bursting with fresh, tangy lemon curd and vibrant raspberries but are also lovingly crafted to be entirely plant-based. Whether you’re catering to vegan friends or just want a refreshing twist on classic lemon tart, this recipe is a total crowd-pleaser that feels fancy yet is so approachable. Get ready to brighten up your baking routine with these charming little gems!
Ingredients You’ll Need
The magic of the Mini Vegan Lemon Tarts with Raspberry Topping Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role—from the flaky vegan butter crust to the luscious vegan lemon curd and the jewel-like raspberry topping, creating a harmony of flavors, colors, and textures that’s hard to resist.
- 200 g all-purpose flour: The sturdy base of your tart shells, providing the perfect texture.
- 125 g vegan butter: Adds that rich, flaky goodness and keeps the crust tender.
- 35 g granulated sugar: Balances the tartness with just the right amount of sweetness.
- ½ teaspoon sea salt: Enhances all the flavors, making each bite pop.
- 1 tablespoon non-dairy milk: Helps bind the dough while keeping it vegan.
- 1 batch vegan lemon curd: The star filling—bright, creamy, and refreshingly tangy.
- 200 g fresh raspberries: Adds a juicy, natural sweetness and a beautiful pop of color.
- 90 g raspberry preserves: For glazing the tarts, giving them a glossy, irresistible finish.
How to Make Mini Vegan Lemon Tarts with Raspberry Topping Recipe
Step 1: Prepare the Pastry Dough
Start by pulsing your flour, vegan butter, sugar, salt, and non-dairy milk in a food processor until they transform into a crumbly dough. This simple combination creates a buttery, tender crust without any fuss or sticky mess.
Step 2: Chill and Roll Out the Dough
Once your dough is formed, gently knead it into a smooth ball, wrap it tightly, and refrigerate it for at least 30 minutes. This resting time is essential to relax the gluten so your crust stays crisp and flaky. Then, roll it out to about half a centimeter thick on a lightly floured surface.
Step 3: Shape the Tart Shells
Using a fluted cookie cutter larger than your tart tins, cut dough circles and carefully press them into the greased mini tart tins. Don’t forget to prick the bases with a fork to prevent bubbling—a simple step that makes a big difference!
Step 4: Blind Bake the Crusts
Line each tart shell with parchment paper, fill with dried beans or baking beads, and bake for 15 minutes at 175°C (350°F). Remove the weights and bake for another 7 to 8 minutes until golden and crisp. This ensures a sturdy shell that won’t get soggy under the luscious lemon curd.
Step 5: Glaze the Pastry
Gently heat your raspberry jam until glossy and fluid, then brush it over the warm pastry shells. This layer acts as a barrier, keeping the crust crisp while adding an extra touch of sweetness and shine.
Step 6: Fill with Vegan Lemon Curd
Allow your freshly made vegan lemon curd to cool slightly so it thickens just enough to fill the tarts without running. Pipe or spoon the curd evenly into each shell, building that bright, silky center we all love.
Step 7: Add the Raspberry Topping
Top each tart with fresh raspberries, gently pressing them into the curd to secure them. Brush the berries with remaining raspberry jam for that irresistible glossy finish. Pop the tarts into the fridge for about 2 hours to firm up perfectly.
How to Serve Mini Vegan Lemon Tarts with Raspberry Topping Recipe
Garnishes
For a little extra flair, sprinkle some finely chopped fresh mint or a light dusting of powdered sugar before serving. These subtle touches enhance the aroma and add a delicate elegance to the presentation.
Side Dishes
These tarts pair wonderfully with a cup of herbal tea or a chilled glass of sparkling lemon water. If you’re serving a larger dessert spread, consider complementing them with a simple fruit salad or vegan whipped cream to round out the experience.
Creative Ways to Present
If you want to wow guests, serve these mini vegan lemon tarts on a rustic wooden board surrounded by fresh raspberries and lemon slices. Alternatively, place each tart in a decorative paper liner or a pretty mini tart tin for a professional bakery vibe right at home.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tarts covered in plastic wrap or stored in an airtight container in the refrigerator. They will stay fresh and delicious for 3 to 4 days, so you can enjoy these luscious treats beyond the day you make them.
Freezing
While these tarts are best enjoyed fresh, you can freeze the unfilled baked tart shells wrapped tightly in plastic wrap and foil for up to a month. Thaw at room temperature before filling with lemon curd and raspberry topping.
Reheating
Because of their delicate nature, reheating filled Mini Vegan Lemon Tarts with Raspberry Topping Recipe is not recommended. Instead, enjoy them chilled straight from the fridge for the optimal tangy-sweet experience.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Absolutely! If you are gluten-intolerant, opt for a gluten-free flour blend that works well for baking. Just note that the texture might vary slightly but your tarts will still be delicious.
How do I make vegan lemon curd?
Vegan lemon curd is typically made from fresh lemon juice, sugar, vegan butter or coconut oil, and a thickener such as cornstarch or agar. It’s cooked gently until thick and creamy. There are many easy recipes available that perfectly complement this tart.
Can I substitute the raspberries with other fruits?
Definitely! Blueberries, blackberries, or even thin slices of kiwi or strawberry can be fantastic alternatives, each bringing their own twist to the Mini Vegan Lemon Tarts with Raspberry Topping Recipe.
Is it possible to make this recipe nut-free?
Yes, this recipe is naturally nut-free if you use allergy-friendly vegan butter and ensure your other ingredients do not contain nuts.
What is the best way to serve these tarts at a party?
Mini tarts are perfect for bite-sized servings. Arrange them on a tiered cake stand or pretty platter, making them easy for guests to grab and enjoy while mingling.
Final Thoughts
There’s something truly special about these Mini Vegan Lemon Tarts with Raspberry Topping Recipe—they’re the perfect blend of tangy, sweet, and beautifully fresh that can brighten any occasion. I can’t wait for you to try this recipe and see how quickly these little masterpieces disappear! Trust me, once you make these, they’re destined to become a beloved staple in your baking repertoire.
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Mini Vegan Lemon Tarts with Raspberry Topping Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 mini lemon tarts
- Diet: Vegan
Description
These vegan Mini Lemon Tarts offer a sweet and tart flavor perfectly portioned for any celebration. Made with fewer than 10 simple ingredients, they feature a buttery vegan pastry crust filled with smooth vegan lemon curd, topped with fresh raspberries and a glossy raspberry jam glaze. Easy enough for novice bakers, these delightful tarts require baking and chilling for a refreshing, elegant dessert.
Ingredients
Pastry Dough
- 200 g (1 ½ cups + 1 tbsp) all-purpose flour (plain flour)
- 125 g (½ cup) vegan butter
- 35 g (⅕ cup) granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon non-dairy milk
Filling and Topping
- 1 batch vegan lemon curd
- 200 g (1 ⅔ cups) fresh raspberries
- 90 g (¼ cup) raspberry preserves or raspberry jam
Instructions
- Make the pastry: In a food processor, pulse the flour, vegan butter, sugar, salt, and non-dairy milk for about 30 seconds until a dough forms.
- Chill the dough: Gently knead the dough into a smooth ball, wrap it in cling film or place in an airtight container, and refrigerate for at least 30 minutes.
- Preheat oven and prepare tins: Preheat oven to 175°C (350°F). Lightly grease the base and sides of six 4-inch mini tart tins with oil or vegan butter.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to around ½ centimeter thickness.
- Cut and place pastry: Using a fluted cookie cutter larger than the tin circumference, cut dough circles. Re-roll scraps if needed. Carefully place circles into tart tins, easing dough into sides.
- Prick the base: Pierce the pastry base several times with a fork to prevent puffing.
- Blind bake the crust: Cut parchment paper circles larger than the tins, scrunch and smooth into tart shells. Fill with dried beans, rice, lentils, or baking beads. Bake for 15 minutes. Remove parchment and weights, then bake another 7-8 minutes until light golden. Cool on rack.
- Glaze the pastry: Heat raspberry jam until runny and glossy. Brush evenly over cooled pastry shells.
- Prepare the lemon curd: Make a batch of vegan lemon curd and allow it to cool slightly for 10-15 minutes.
- Fill tarts: Pipe or spoon cooled lemon curd into pastry shells.
- Top with raspberries: Arrange fresh raspberries on top of lemon curd, pressing lightly to secure. Brush berries lightly with remaining warmed raspberry jam.
- Chill: Refrigerate tarts for 2 hours to firm up before serving. They can also be chilled overnight.
- Storage: Store covered with plastic wrap or in airtight containers in the fridge for up to 3-4 days.
Notes
- Granulated sugar can be substituted with coconut sugar or another vegan-friendly sugar.
- For a nut-free version, ensure vegan butter used does not contain nuts.
- Leftover dough scraps can be re-rolled but avoid overworking it to keep pastry tender.
- Use baking beads or dried pulses for blind baking; do not eat these after use.
- Ensure vegan lemon curd is cooled before filling to avoid softening the crust.
- Serve chilled for best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
