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mini raspberry tarts on a wooden board with a focus on half eaten mini tart.
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Vegan Mini Raspberry Cream Tarts

Treat yourself to a taste of summer with these elegant and refreshing Vegan Mini Raspberry Cream Tarts. It's made with healthy homemade crust, filled with raspberry cream and topped with fresh raspberries for an extra burst of flavors.
Course Dessert
Cuisine American
Keyword easy mini raspberry tarts, mini raspberry tarts, raspberry cream tarts, vegan raspberry tarts
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 211kcal
Author Gunjan

Ingredients

For the crust

For the filling

To garnish

  • fresh raspberries

Instructions

  • Preheat oven at 350 degree Fahrenheit and prepare a muffin tray with muffin liners.

Crust

  • In a bowl, combine oat flour, almond flour and salt. Mix it well.
  • In the same flour mixture, stir in oat milk, maple syrup and vanilla extract.
  • With the help of your hands form a soft dough. Cover it with a food saver or cling wrapper and refrigerate for 10 minutes.
  • Take it out of the refrigerator and remove the wrap from the dough. Divide the dough into 10 equal parts. Take one part of the dough between your palms and roughly flatten it into round shape. Place it in one of the muffin liner and shape the dough according to the muffin liner. Repeat this step for the rest of the dough.
  • With the help of a fork, lightly poke each of the tart shell at its center. Place the tray in the middle rack of the preheated oven and bake for 15 minutes only. Turn it off and take the tray out. If you find the shells risen, then, gently press them from the center back into the tray cup with fingers. They will retain its shape immediately.
  • Once cooled and easy to handle, remove the liner from each of the tarts. Place them on a flat wooden board or a flat counter.

Filling

  • In the blender, combine cashew nuts, frozen raspberries, oat milk, maple syrup and vanilla extract. Blend it until smooth and creamy.
  • Taste test it at this stage. Depending on the sweetness of your raspberries adjust the sweetener. Keep it aside.

Assembly

  • With the help of a spoon fill each tart shell with the raspberry cream filling. Fill upto 3/4 of each tart. If there is any leftover cream filling then divide it equally into all the tarts.
  • Garnish each tart with fresh raspberries. (You may go up to 4 fresh raspberries for garnishing if desired). Enjoy!

Video

Notes

  • Do not leave the dough in the fridge for longer than suggested.
  • Do not bake the tarts more than 15 minutes.
  • If the tarts by any chance rise a bit immediately press them back before cooling. Make sure to poke each of them with a fork before baking. 
  • Cashew nuts should be soaked in warm water until they can be smashed with fingers. 
  • The leftover mini raspberry tarts can be refrigerated for about 1 week. 

Nutrition

Calories: 211kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 156mg | Fiber: 3g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg