Vegan Raspberry Tarts

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Bring something special to the table with this well-loved recipe.

Prep Time

30 mins

Cook Time

30 mins

Inactive Time

1 hr

Total Time

2 hrs

Servings: 24 tarts

Calories: 8 kcal

Course: Dessert, Baked Goods

Cuisine: Vegan

400 g raspberry 14 oz frozen or about 2 pints fresh
1/4 cup water
1 lime juiced
3-4 tbsp sugar if you like it tart, stick with 3, if you like it sweeter, try going 4-5 tbsp
1 tbsp cornstarch
1 pie crust add a pinch of salt and 2 tbsp of sugar to this dough since we're making sweet pastry, vegan, best, batch

Cup of Yum

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.
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.
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).
Preheat oven to 350F.

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.
Prick the bottoms a few times with a fork to prevent air bubbles while baking.
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.
Remove from the pan and let cool completely on a wire rack before eating. Nobody likes hot raspberry lava burning your mouth :(

Calories 8kcal (0%) Carbohydrates 2g (1%)

Nutrition Facts

Serving: 24 tarts

Amount Per Serving

% Daily Value*

Calories	8kcal	0%
Carbohydrates	2g	1%

* Percent Daily Values are based on a 2,000 calorie diet.