Vegan Raspberry Curd Tarts: Easy, Refreshing Summer Delights

The first time I made these tarts I remember the kitchen smelling like crushed summer berries and coconut oil heating gently while the fan hummed. They are bright, slightly tart, and just what I want after a long day when I want something pretty to serve but not fussy to make. If you like light, seasonal sweets, they pair wonderfully with a simple salad—I often bring them along when I make a big bowl of peaches and greens like in this refreshing summer peach salad I love: Refreshing summer peach salad.

What I keep on hand for this is deliberately simple: you will need 1 cup ground almonds (Provide a nutty flavor and structure; can substitute with store-bought ground almonds.), 1 cup oat flour (Acts as a gluten-free flour base; easily made by pulverizing oats in a blender.), 1/4 cup cornflour (cornstarch) (Binds the crust and thickens the curd; use tapioca starch or arrowroot powder as alternatives.), 1/4 cup maple syrup (Adds natural sweetness to the crust; can substitute with icing sugar mixed with a small amount of water.), 1/2 cup coconut oil (Used for making the crust; melted vegan butter works well too.), 2 cups raspberries (The star ingredient for the curd, offering vibrant flavor; fresh berries are ideal, but frozen work too.), 1/2 cup aquafaba (Functions as an egg substitute, providing structure to the curd; use liquid from cooked or canned chickpeas.), 1/4 teaspoon xanthan gum (Improves the texture of both gluten-free pastry and meringue; recommended for a better meringue consistency.), 1/2 cup aquafaba (Whipped to create a light meringue topping; ensure all bowls and beaters are clean for best results.), and 1/4 cup powdered sugar (Sweetens the meringue; can replace with coconut sugar for a different flavor profile.).

How I Discovered This Recipe

I adapted this from a recipe I tore out of a magazine years ago and then experimented until the curd set reliably without eggs. I learned to rely on cornflour to thicken the raspberry base and a small amount of xanthan gum to give the final curd a silkier mouthfeel. The first time I served them at a garden party, someone asked if there was lemon in the filling because of how bright and glossy it looked. There wasn’t, just good fruit, patience, and a careful simmer.

Getting the Texture Just Right

How to make Vegan Raspberry Curd Tarts is mostly about gentle heat and timing. Start by making the crust: in a bowl mix the 1 cup ground almonds and 1 cup oat flour with 1/4 cup cornflour, then stir in 1/4 cup maple syrup and 1/2 cup melted coconut oil until it holds together when pressed. Press the mixture into small tart tins or one larger tart pan, aiming for even thickness. I press the shells into the tins with the back of a spoon, then chill them in the fridge for 20 minutes so they firm up—this helps them hold their shape during a short blind bake. Bake at 350 degrees Fahrenheit (175 C) for about 10 to 12 minutes until they’re lightly golden at the edges; the smell of toasted almonds is the cue I listen for.

For the raspberry curd, combine the 2 cups raspberries in a saucepan over medium heat with a few tablespoons of maple syrup (or sugar if you prefer it sweeter). Crush the berries as they warm and let them reduce for a few minutes so the juices release. Mix 1/4 cup cornflour with a bit of cold water to make a slurry, then whisk that into the hot berries. Pour in 1/2 cup aquafaba and keep stirring as the mixture thickens—this is the trick that gives the curd body without eggs. Cook until the mixture coats the back of a spoon and holds a line when you draw your finger through it. If you want an extra-smooth curd, I run it through a sieve to remove the seeds; I do this while it’s still warm because it strains more easily.

Fill the baked tart shells with the hot curd and let them cool to room temperature, then chill for at least an hour so the curd sets fully. Right before serving, make the meringue by whipping the second 1/2 cup aquafaba with 1/4 teaspoon xanthan gum and 1/4 cup powdered sugar until glossy and firm peaks form. Spoon or pipe the meringue on top and, if you like a little drama, lightly brown the tips with a kitchen torch or a quick blast under the oven broiler.

A tip that saved me: whip the aquafaba in a perfectly clean, dry bowl and make sure the beaters are spotless; any grease prevents it from whipping properly. If the meringue seems slow to set, a pinch more powdered sugar helps stabilize it.

A Few Things I’ve Learned

One thing I always tell friends is that frozen raspberries are an excellent fallback. Thaw them, drain if too watery, and cook them a bit longer to reduce excess moisture before thickening. Another small trick is to line the tart tins with a thin film of melted coconut oil before pressing in the crust mix; it helps unmold the tarts cleanly. If your curd is slightly runny after chilling, it likely needs more time—refrigerate overnight and it usually firms up. If it never gets there, you can spoon it over ice cream and nobody will complain.

If you need a no-cook summer menu, these tarts go surprisingly well with chilled soups and light starters—pair them on the dessert table with something like this cool gazpacho for a contrast of sweet and savory: The ultimate gazpacho recipe.

When It’s Done and What to Serve With

You know the tarts are done right when the crust is golden, the curd no longer jiggles in the center, and the meringue holds glossy peaks. The curd should be bright pink, fragrant of raspberries, and have a smooth, slightly velvety mouthfeel. I often serve them with a scoop of plain coconut yogurt or a small scoop of vegan vanilla ice cream for contrast. They also make a lovely finish after a simple lunch—something like grilled vegetables and a loaf of crusty bread, or as I mentioned earlier, alongside fresh summer salads.

For variations, try swapping the raspberries for blueberries or mixed berries, or adapt this into mini hand pies. If you want a lemony twist, use a lemon curd base instead of raspberry; for a cookie-crossed version, think about a shortbread shell and lemon curd, inspired by this take on lemon curd shortbreads: vegan lemon curd shortbread cookies.

Final notes on storing and finishing touches

If you make these ahead, store them covered in the refrigerator for up to three days; the crust softens a bit as it sits but the flavor deepens. You can freeze the unfilled crusts or the curd in an airtight container for up to a month—thaw in the fridge and assemble when ready. When serving, scatter a few fresh raspberries on top for a contrast of texture and a pop of color. My personal favorite is to let guests add a spoonful of meringue themselves so it stays crispier longer.

I love this recipe because it feels impressive but is forgiving. The colors are so striking against a summer tablecloth, and people always remark on the bright, real-berry flavor. It’s one of those recipes that travels well to picnics and small gatherings and that I return to every summer.

Conclusion

If you want a slightly different take or the original inspiration for a vegan raspberry curd tart, I often glance at Vegan raspberry curd tarts – Lazy Cat Kitchen for ideas and presentation tweaks.