• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • TikTok
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
    • TikTok Recipes
    • Instagram Feed
  • eBooks
  • Work With Me
    • Press

Vegan Raspberry Tarts

June 7, 2017 by Lisa Le 6 Comments

Jump to Recipe Print Recipe
Vegan Raspberry Tarts | The Viet Vegan

These vegan raspberry tarts are a simple treat;
easy to make, easy to eat =P

Vegan Raspberry Tarts | The Viet Vegan

I forgot how much I enjoy baking. With the eczema on my hands, it’s been hard for me to have the mobility to work with dough and be able to wash my hands without excessively damaging my skin. Every now and then, when I have the ability to bake again, I’m reminded how much I love the smell of caramelized sugar wafting in the air after a batch of cookies or pie goes into the oven.

It reminds me of that one pretty terrible movie with Mandy Moore, Diane Keaton, and Gabriel Macht before he got big with Suits. In Because I Said So, Mandy Moore bakes up a batch of cookies right before her date shows up at her house so that her house smelled like cookies, and that sort of stuck with me.

Vegan Raspberry Tarts | The Viet Vegan

I wouldn’t say that it’s the reason why I like baking, but it’s definitely one of the things I love about baking. When I was in university, I’d come home and bake cookies for my little brother because he didn’t really like sweets that much except for my soft baked chocolate chip cookies (the key is to underbake them!) I guess I baked them so much that he began to associate the smell of baked goods with me.

There was one time around Christmas time, I had been baking and my friend who was visitng asked my brother if he liked the smell of cookies.

He responded with, “Yes! It smells like Lisa.”

It almost made me want to cry–a little out of love, and a little out of guilt. He was probably around 8 or 9 at the time, and it had been about 3 or 4 years of me being in university in Ottawa, so I had spent nearly half his life away from home.

Vegan Raspberry Tarts | The Viet Vegan

I don’t tend to bake that much anymore–partly because of my hands/eczema, but also because my metabolism can’t handle 3 batches of macaron testing or cupcake testing like it used to. But whenever I do bake, I feel this satisfying feeling that I’m sharing a little good in the world. Paying it forward, one sweet bite at a time, and it makes my house smell good in the process :)

These vegan raspberry tarts were actually for my brother’s school project, where he had to translate a recipe in French. If you want to see us baking together and some silly moments, be sure to check out our video <3

Vegan Raspberry Tarts | The Viet Vegan
Print Recipe

Vegan Raspberry Tarts

Prep Time30 minutes mins
Cook Time30 minutes mins
Inactive Time1 hour hr
Total Time2 hours hrs
Servings: 24 tarts
Calories: 8kcal
Author: Lisa Le

Ingredients

Raspberry Lime Jam

  • 400 g 14 oz frozen raspberries, or about 2 pints of fresh raspberries
  • 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 batch of the BEST vegan pie crust add a pinch of salt and 2 tbsp of sugar to this dough since we're making sweet pastry

Instructions

Raspberry Lime Jam:

  • 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.

To make the tarts:

  • 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 :(

Nutrition

Calories: 8kcal | Carbohydrates: 2g
Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Baking, Dessert, Vegan recipes Tagged With: dessert, jam, lime, mini, pie, raspberry, tarts, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Joann @ Woman In Real Life says

    June 8, 2017 at 9:32 PM

    I didn’t even remember that Gabriel Macht was in that movie! Yum these tarts look so delish!

    Reply
  2. Yael Tamar says

    July 19, 2017 at 1:31 PM

    Hi ! Thanks for this beautiful recipe ! I really love the way it looks. Do you think I can make a big tart instead of little ones ? !

    Reply
    • Lisa Le says

      July 27, 2017 at 1:15 PM

      Probably yes!

      Reply
  3. Jayne says

    June 19, 2020 at 5:00 PM

    Do you know if these freeze well?

    Reply
    • Lisa Le says

      June 22, 2020 at 5:22 PM

      I do not! I imagine they’d freeze fine, you could even freeze them unbaked and then bake them for an extra few minutes until golden

      Reply
  4. Elle Andersen says

    June 26, 2023 at 1:04 AM

    Just made these, turned out yum! I used Mikos butter the dough looked perfect before I added the water so I prob shouldn’t have. After an hour in the fridge it was rock hard! All of that said it rolled out well. We filled some raspberry some chocolate and some with applesauce and cinnamon which did taste like a little apple pie. They did not however pop out clean-i’m guess too wet dough- idk but they were flakey and delicious. Thanks for the great recipe!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Get recipes straight to your inbox!

Subscribe

* indicates required

Recipe index sidebar

Soup Season eBook

Soup Season ebook cover
Vietnamese recipe index button

Vegan Fish Sauce

nuoc cham with vegan fish sauce bottle, surrounded by lime, garlic, and chili pepper

Footer

recipe index

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

TVV logo

Copyright© 2025 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press