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Vegan Raspberry Jam Tarts Recipe

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4.4 from 33 reviews

These Vegan Jam Tarts are a delightful plant-based twist on a classic dessert, featuring a buttery vegan shortcrust pastry filled with homemade raspberry jam. Perfectly sweet and slightly tangy, the tarts have a crisp, golden pastry shell and a luscious, thick fruit filling. Ideal for afternoon tea or a light dessert, they are easy to prepare with simple ingredients and bake to perfection in just under an hour.

  • Total Time: 50 minutes
  • Yield: 20 mini tarts

Ingredients

Jam

  • 1 cup (150g) fresh or frozen raspberries (or chopped strawberries or fruit of choice)
  • 1/2 cup (100g) granulated sugar (powdered sugar or sweetener, to taste)
  • 1/4 cup (60g) water (or as needed)
  • 2 tablespoons (14g) cornstarch / corn flour (or chia seed as a replacement)

Shortcrust Pastry

  • 1 3/4 cups (220g) all-purpose plain flour (plus extra for dusting)
  • 125g vegan block butter (room temperature; alternatives: coconut oil or vegan margarine)
  • 1/3 cup (35g) powdered sugar / icing sugar
  • 3 tablespoons (45g) cold water (plus more if needed)

Instructions

  1. Make the raspberry jam: Add all jam ingredients to a small saucepan and mix well until fully combined, ensuring no lumps of cornstarch remain. Place over medium heat, mash the berries with a fork or stick blender, and stir continuously for 5-10 minutes until thickened to a jam-like consistency. Adjust the thickness by adding water or cooking longer as needed.
  2. Cool the jam: Remove jam from heat and let it cool completely; it will thicken further as it cools.
  3. Prepare the shortcrust pastry: Combine flour, vegan butter, powdered sugar, and cold water in a large mixing bowl or food processor. Mix until the dough clumps together and is soft yet pliable. Adjust with additional water or flour if too dry or wet.
  4. Shape the dough: Lightly flour a work surface and gently press the dough into a smooth ball, handling it carefully to maintain softness.
  5. Preheat and prepare tins: Preheat the oven to 180°C (350°F) and grease 20 mini shallow tart tins.
  6. Roll and cut pastry: Roll out the dough on a floured surface to about 5 mm (1/4 inch) thick. Cut rounds using a 6 cm (2 1/2 inch) fluted cookie cutter.
  7. Form tart shells: Gently press each pastry circle into the tart tins and use fingertips or leftover pastry to press the dough firmly against the bottom and sides.
  8. Fill the tarts: Spoon approximately 1 tablespoon of cooled jam into the center of each tart, smoothing it as needed.
  9. Bake the tarts: Place the tart pans on the middle rack and bake for about 20 minutes or until the pastry is lightly golden brown.
  10. Cool and serve: Transfer the tins to a wire rack and allow the tarts to cool completely before removing them from the molds. Store in an airtight container at room temperature for up to 2 days, in the fridge for 1 week, or freeze for up to 1 month.

Notes

  • You can substitute corn starch with chia seeds for a natural thickener.
  • For vegan butter alternatives, coconut oil or vegan margarine works well.
  • Be gentle when handling the dough to keep pastry tender and flaky.
  • If you prefer store-bought jam, skip making the homemade jam step.
  • Ensure the jam is fully cooled before filling to prevent soggy pastry.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-raspberry-jam-tarts-recipe/