These Vegan Raspberry Tartlets require minimal ingredients to make and are also gluten-free and refined sugar-free. It makes for the perfect treats to have with your family and friends.
By now, you know my love for berries. Being that it is the summer right now, I could not get enough of all the berries at the farmers’ market. Every week I go there, I contemplate what fruits I should get. Recently, they have been a mix of peaches, plums and raspberries. I snack on them all day and could not stop eating them.
I live about a 20 minute walk from my local farmers’ market and would walk there every week. Although it is not a long walk, it could be really hard to protect fragile fruits like raspberries. One week, I got a couple carton on them, but did not carry them properly. Many of them got mushed by the time I got home. Not wanting to waste them, I turned them into these Raspberry Tartlets.
All you need to make these Vegan Raspberry Tartlets are:
-fresh raspberries
-gluten-free flour (or regular flour if not gluten-free)
-coconut oil
-maple syrup
-full-fat coconut milk
-plant-based milk of choice
-agar agar powder
These raspberry tartlets are made vegan, gluten-free, and refined sugar-free. Ready to make these tartlets? Let’s start baking!
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These Vegan Raspberry Tartlets require minimal ingredients to make and are also gluten-free and refined sugar-free. It makes for the perfect treats to have with your family and friends.
Ingredients
Crust
-2 cups gluten-free flour (or sub for regular flour)
-¼ cup coconut oil
-¼ cup + 1 tbsp maple syrup
-pinch of salt
Filling
-¼ cup + 1 tbsp fresh raspberries
-1 can full-fat coconut milk
-½ cup maple syrup
-½ cup unsweetened, plant based milk of choice
-1 ½ tsp agar agar powder
Instructions
- Preheat the oven to 350 degrees F. Light spray 6 four-inch tartlet pans with oil.
- In a large bowl, add all the ingredients for the crust together and knead until the crust becomes crumbly. Divide into the tart pans. Form the crust, making sure the sides of the pan are covered with the crust. Bake for 10-12 minutes or until lightly browned.
- Once the tartlets are ready, remove from the oven and allow them to cool completely.
- Meanwhile, make the filling. Add the coconut milk, maple syrup, plant based milk of choice, and raspberries into a saucepan. Bring to a simmer and smush the raspberries. Continue to stir until the color of the raspberries come out. Slowly add in the agar agar powder and continue to whisk until smooth and there are no lumps and the filling thickens.
- Remove the filling from the heat. Strain the filling and divide into the tartlet pans. Remove any bubbles by popping them.
- Place the tartlets into the fridge and let it set for 4-5 hours or leave overnight. Once ready, remove from the fridge and top with extra raspberries if desired. Enjoy!
Keywords: vegan tartlets, vegan tarts, raspberries, seasonal, coconut
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