Description
Delight in these Mini Lemon Tarts, featuring a flaky vegan crust topped with zesty lemon curd and fresh raspberries, perfect for any occasion.
Ingredients
Scale
200 g (1 ½ cups + 1 tbsp) all-purpose flour
125 g (½ cup) vegan butter
35 g (â…• cup) granulated sugar
½ teaspoon sea salt
1 tablespoon non-dairy milk
1 batch vegan lemon curd
200 g (1 â…” cups) fresh raspberries
90 g (¼ cup) raspberry preserves or raspberry jam
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the flour, vegan butter, granulated sugar, and sea salt until crumbly.
- Add the non-dairy milk and mix until it forms a dough.
- Roll out the dough and cut into small circles to fit your tart pans.
- Press the dough into the tart pans and blind bake for about 15 minutes or until golden.
- Allow the crusts to cool before filling with vegan lemon curd.
- Top each tart with fresh raspberries and a drizzle of raspberry preserves.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a sweeter tart, adjust the sugar to taste. You can also swap out raspberries for other berries if desired.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Mini Lemon Tarts, vegan dessert, lemon curd, raspberry tarts