Indulge in these delightful Mini Lemon Tarts, a perfect blend of zesty lemon curd and fresh raspberries on a buttery vegan crust.

Scale

200 g (1 ½ cups + 1 tbsp) all-purpose flour (plain flour)

125 g (½ cup) vegan butter

35 g (⅕ cup) granulated sugar

½ teaspoon sea salt

1 tablespoon non-dairy milk

1 batch vegan lemon curd

200 g (1 ⅔ cups) fresh raspberries

90 g (¼ cup) raspberry preserves or raspberry jam

Preheat your oven to 180°C (350°F). In a bowl, mix together the flour, vegan butter, granulated sugar, sea salt, and non-dairy milk until a dough forms.
Press the dough into tartlet pans and prick the bottoms with a fork. Bake for 15 minutes or until lightly golden.
Let the tarts cool, then fill each with a generous amount of vegan lemon curd.
Top the tarts with fresh raspberries and drizzle raspberry preserves on top before serving.

Ensure the crust is fully cooled before adding the lemon curd to maintain the tart’s structure.

Keywords: Mini Lemon Tarts, vegan dessert, lemon curd, raspberry tarts, easy dessert