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
