If you adore a bright, zesty dessert paired with the sweet burst of fresh fruit, then the Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe will quickly become one of your favorites. These delicate little tarts combine a crisp, buttery vegan pastry with luscious lemon curd and the vibrant flavor of raspberry jam topped with juicy fresh raspberries. They are perfect for any occasion, from casual weekend treats to elegant gatherings, and will wow anyone lucky enough to try them.
Ingredients You’ll Need
Getting ready to make these delicious mini lemon tarts is a breeze thanks to a handful of simple but essential ingredients. Each one plays a crucial role in adding flavor, texture, or a pop of color, creating a harmonious balance in every tart.
- 200 g all-purpose flour: Forms the sturdy yet crumbly base for the pastry shell to hold the filling perfectly.
- 125 g vegan butter: Adds richness and a subtle buttery flavor while keeping this recipe plant-based.
- 35 g granulated sugar: Sweetens the pastry just enough without overpowering the tart lemon notes.
- ½ teaspoon sea salt: Enhances the flavors in the dough and balances the sweetness.
- 1 tablespoon non-dairy milk: Helps to bind the dough and make it tender.
- 1 batch vegan lemon curd: The star of the show — vibrant, tangy, and creamy filling for a citrusy punch.
- 200 g fresh raspberries: Adds natural sweetness and beautiful color as a fresh topping.
- 90 g raspberry preserves or raspberry jam: Gives a glossy glaze and intensifies the raspberry flavor on the tart crust and berries.
How to Make Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe
Step 1: Prepare the Pastry
First, pulse the all-purpose flour, vegan butter, sugar, sea salt, and non-dairy milk in a food processor until the mixture comes together into a dough. This step is key for a tender yet flaky crust. Knead the dough gently into a smooth ball and chill it wrapped in cling film for at least 30 minutes to make rolling easier. Meanwhile, preheat your oven to 175°C (350°F) and grease your mini tart tins with a little oil or vegan butter to ensure easy removal later.
Step 2: Roll and Cut the Dough
On a lightly floured surface, roll out the chilled dough to about half a centimeter thick. Use a fluted cookie cutter that’s slightly larger than your tart tins to cut out perfect circles. Don’t worry about leftover scraps — just roll them out again to get enough circles to line all your tins. Gently press each pastry circle into the tin, shaping it snugly along the sides. Prick the base with a fork to prevent puffing during baking.
Step 3: Blind Bake the Pastry Shells
This step ensures the crust stays wonderfully crisp once filled. Place parchment paper circles inside each pastry shell, then fill with dried beans, rice, or baking beads to weigh them down. Bake for 15 minutes, then carefully remove the weights and parchment paper, baking again for 7 to 8 minutes until the shells are just turning golden. Transfer the tins to a cooling rack to cool completely.
Step 4: Glaze the Pastry Shells with Raspberry Jam
Warm the raspberry jam gently until it turns glossy and easy to brush. This glaze adds shine and a touch of fruity sweetness, sealing the tart crust and preventing it from getting soggy. Use a pastry brush to coat the inside of each shell evenly with the warm jam, then set aside to let it firm up.
Step 5: Prepare the Lemon Curd Filling
Whip up your vegan lemon curd or use your favorite recipe, ensuring it’s smooth and tangy, then give it a little time to cool so it is thick enough to pipe or spoon into the tart shells without running.
Step 6: Fill and Top the Tarts
Fill each shell with the lemon curd, using a piping bag for neatness or a spoon if you prefer a rustic look. Arrange the fresh raspberries on top with care, pressing them lightly into the curd to keep them in place. Brush the raspberries lightly with the leftover melted raspberry jam for an irresistible glossy finish.
Step 7: Chill the Tarts
Pop the tarts in the fridge for at least two hours or overnight — this step allows the filling to firm up and the flavors to meld beautifully, making every bite delightfully refreshing and perfectly set.
Step 8: Storage Tips
Once ready, cover the tarts with plastic wrap or store them in an airtight container in the fridge. They’ll keep wonderfully fresh for 3 to 4 days, so you can make them ahead for a party or enjoy them throughout the week.
How to Serve Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe
Garnishes
A light dusting of powdered sugar over the raspberries adds a pretty finishing touch and a hint of extra sweetness. You might also sprinkle a few fresh mint leaves for a pop of green and a refreshing aroma that complements the tartness.
Side Dishes
These mini lemon tarts pair beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance their zesty brightness. A simple cup of freshly brewed tea or sparkling lemonade can make the treat feel even more special.
Creative Ways to Present
Arrange these tarts on a pretty cake stand surrounded by fresh raspberries and delicate edible flowers for a dazzling dessert display. Alternatively, place them in small individual dessert plates with a sprig of mint and a drizzle of raspberry sauce for an elegant touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe, keep them refrigerated in an airtight container. This will maintain the texture and fresh flavors for up to four days, so you can enjoy that delicious lemony goodness again.
Freezing
Though best enjoyed fresh, you can freeze the pastry shells alone before filling. Wrap them tightly in plastic wrap and foil, then store in the freezer for up to a month. When ready to eat, thaw completely and fill with lemon curd and raspberries for a fresh-tasting treat.
Reheating
Since these tarts are lovely chilled, it is best not to reheat them once filled. If you want to warm the shells before baking or freezing, do so at 350°F (175°C) for 5-7 minutes until crisp, then cool completely before filling.
FAQs
Can I use gluten-free flour for the pastry?
Absolutely! For gluten-free Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe, use a gluten-free all-purpose baking flour blend. Make sure it contains xanthan gum to help bind the dough, or add a teaspoon if it’s missing. The texture might be slightly different, but just as delicious.
Is the lemon curd in this recipe vegan?
Yes, the lemon curd referenced here is made vegan, typically using plant-based milk and vegan butter or coconut cream instead of dairy. This keeps the whole recipe plant-based and friendly for those avoiding animal products.
What if I don’t have a food processor?
No worries at all! You can make the pastry dough by hand using a pastry cutter or two knives to cut the vegan butter into the flour and other ingredients. Then bring the dough together with your hands, just be sure not to overwork it for a tender crust.
Can I substitute other fruits instead of raspberries?
Definitely! Blueberries, strawberries sliced thin, or even blackberries can make great alternatives, but raspberries have that perfect tart-sweet balance that really sings with the lemon curd and raspberry jam glaze.
How do I prevent the tart shells from getting soggy?
Blind baking the shells and brushing them with warmed raspberry jam creates a protective barrier that keeps the crust crisp and prevents sogginess when filled with lemon curd and raspberries. Make sure to follow these steps carefully for the best texture.
Final Thoughts
There is something truly magical about the way lemon and raspberry dance together in these Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe. They’re light yet indulgent, simple yet impressive — exactly the kind of dessert you want in your baking repertoire. Give this recipe a try and watch your friends and family fall in love with each bite just like I did!
Print
Mini Lemon Tarts with Raspberry Jam and Fresh Raspberries Recipe
- Prep Time: 40 minutes
- Cook Time: 23 minutes (blind baking)
- Total Time: 63 minutes plus chilling time
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
- Diet: Vegan
Description
These delightful Mini Lemon Tarts feature a crisp, buttery vegan pastry filled with tangy vegan lemon curd and topped with fresh raspberries glazed with raspberry jam. Perfectly sized for individual servings, these tarts combine zesty citrus flavors with sweet, fresh berries for a refreshing and elegant dessert.
Ingredients
Pastry Ingredients
- 200 g all-purpose flour (plain flour)
- 125 g vegan butter
- 35 g granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon non-dairy milk
Filling and Topping
- 1 batch vegan lemon curd
- 200 g fresh raspberries
- 90 g raspberry preserves or raspberry jam
Instructions
- Make the pastry: In your food processor, pulse the flour, vegan butter, sugar, salt, and non-dairy milk for about 30 seconds until the ingredients form a dough consistency. Gently knead the dough into a smooth ball. Wrap the dough in cling film or place it in an airtight container and refrigerate for at least 30 minutes. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of 6×4″ mini tart tins with some oil or vegan butter.
- Roll and shape the dough: Using a rolling pin, roll out the chilled dough on a lightly floured surface to around ½ centimeter thickness. Using a fluted cookie cutter slightly wider than the tart tins, cut out circles. Re-roll any leftover dough as needed. Carefully lift the pastry circles into the tins and gently ease the pastry into the sides. Pierce several holes into the base of each pastry shell with a fork to prevent bubbling.
- Blind bake the crust: Cut circles of parchment paper slightly larger than the tins. Scrunch and then smooth out the parchment paper into the pastry shells. Fill each shell with baking beans, dried beans, rice, lentils, or baking beads. Blind bake in the preheated oven for 15 minutes. Remove the parchment and weights carefully, then bake for another 7-8 minutes until the crust is light golden brown. Remove from the oven and place the tins on a cooling rack.
- Glaze the pastry shells: Heat the raspberry jam over a double boiler or in the microwave until it is runny and glossy. Use a pastry brush to coat the interior of each pastry shell evenly with the warmed jam, adding flavor and a slight shine.
- Prepare lemon curd filling: Make a batch of vegan lemon curd according to your recipe. Allow the curd to cool slightly for 10-15 minutes before filling the tarts.
- Fill and top the tarts: Using a piping bag or spoon, fill each cooled pastry shell with the vegan lemon curd. Arrange fresh raspberries on top of the curd, gently pressing them down to secure their placement. Lightly brush the berries with the remaining melted raspberry jam to glaze them.
- Chill the tarts: Place the filled tarts in the refrigerator for 2 hours to allow them to firm up. For best results, you can chill them overnight before serving.
- Storage: Store the tarts covered with plastic wrap or in an airtight container in the refrigerator. They keep well for up to 3-4 days.
Notes
- Use vegan butter and non-dairy milk to keep these tarts completely vegan.
- The granulated sugar can be adjusted based on your sweetness preference.
- Blind baking with weights is essential to achieve a crisp, fully cooked tart shell that doesn’t puff up or shrink.
- Use fresh raspberries for the best texture and flavor; frozen berries are not recommended as they can become mushy.
- These tarts are best enjoyed chilled and should be kept refrigerated to maintain freshness.
