Vegan Raspberry Tarts

Raspberry Lime Jam:

1. To make the jam, in a small pot over medium heat, cook raspberries, water, lime juice and sugar until raspberries have fully broken down and the mixture is nice and bubbly.
2. Take out about 2 tbsp worth of the liquid and stir in 1 tbsp of cornstarch to make a slurry. Add back into the jam and stir quickly to incorporate and thicken.
3. Once thickened, remove from heat and transfer to another container to allow to cool (it'll continue cooking if you leave it in the pot).
4. Preheat oven to 350F.

To make the tarts:

1. Roll out chilled pie dough to about 1/8-1/6 of an inch thickness. Cut into 3 inch circles and press into the cavities of a cupcake pan. Press well into the sides to make sure it's fully formed.
2. Prick the bottoms a few times with a fork to prevent air bubbles while baking.
3. Fill the tart shells half way with the jam (about 1 heaping tbsp per tart), then bake for 10-12 minutes or until the outside edges are nice and golden. If your oven runs a little cool, you may need to bake longer, but just check them at around 11 minutes.
4. Remove from the pan and let cool completely on a wire rack before eating. Nobody likes hot raspberry lava burning your mouth :(