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Vegan Raspberry Tarts | The Viet Vegan
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Vegan Raspberry Tarts

Prep Time30 minutes
Cook Time30 minutes
Inactive Time1 hour
Total Time2 hours
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