Step-by-Step Instructions
Step 1: Prepare the Tart Crust
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup tart pan or line with parchment paper.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, coconut sugar, and salt.
- Cut in the coconut oil: Add the solidified coconut oil (or vegan butter) to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the wet ingredients: Stir in the ice water and vanilla extract, a little at a time, until the dough begins to come together. Add a bit more water if the dough is too dry.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to make it easier to work with.
- Roll out the dough: After chilling, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter or the rim of a glass, then press the dough circles into the tart pan.
- Prick the crusts: Use a fork to gently prick the bottoms of the tart shells to prevent them from puffing up during baking.
- Bake the crusts: Place the tart shells in the preheated oven and bake for 8-10 minutes or until they are golden brown around the edges. Remove from the oven and let them cool completely.
Step 2: Make the Raspberry Jam Filling
- Cook the raspberries: In a small saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
- Thicken the jam: Once the raspberries have broken down, stir in the chia seeds if using. Continue to cook for an additional 2-3 minutes, allowing the chia seeds to absorb the liquid and thicken the jam.
- Cool the jam: Remove the saucepan from the heat and stir in the vanilla extract. Let the jam cool to room temperature.
Step 3: Assemble the Tarts
- Fill the tarts: Once the tart shells are completely cool, spoon about a tablespoon of raspberry jam into each tart shell, spreading it evenly.
- Chill: Place the tarts in the fridge for at least 30 minutes to allow the jam to set and the flavors to meld.
Step 4: Optional Glaze
- Make the glaze: In a small bowl, mix together maple syrup and water until smooth.
- Brush the tarts: Using a pastry brush, lightly glaze the tops of the tarts to give them a glossy finish.
Serving Tips
- Serve chilled: These tarts are best served chilled to allow the filling to set perfectly and enhance the flavor.
- Top with fresh fruit: For added texture and color, top the tarts with fresh raspberries, blueberries, or mint leaves.
- Pair with a warm drink: These tarts pair beautifully with a cup of herbal tea, a warm latte, or even a glass of dairy-free milk.
- Perfect for parties and gatherings: These tarts are small and individually portioned, making them ideal for picnics, potlucks, or dessert tables.
Optional Variations
- Different jam flavors: You can substitute the raspberry jam for other fruit jams like strawberry, apricot, or blueberry to create different flavor combinations.
- Add a lemon zest filling: For a zesty kick, add some lemon zest to the jam filling before cooking, which will enhance the fruitiness and provide a fresh contrast.
- Nut butter filling: For an even richer flavor, add a thin layer of almond butter or peanut butter before spreading the raspberry jam on the tart crust.
- Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend to make the recipe gluten-free. Be sure to check that your jam is also gluten-free if necessary.
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Storage Tips
- Store in the fridge: These tarts will keep well in the refrigerator for up to 3-4 days. Store them in an airtight container to maintain freshness.
- Freezing: If you want to prepare them ahead of time, freeze the tarts before adding the glaze. Once frozen, wrap them individually in plastic wrap and foil, and store them in an airtight container. Let them thaw before serving.
Conclusion
These Vegan Raspberry Jam Tarts are a delightful, easy-to-make dessert that’s perfect for all kinds of occasions. With a buttery, flaky crust, tangy raspberry jam filling, and a simple glaze for that extra touch, these tarts are bound to become a favorite in your vegan dessert repertoire. Not only are they dairy-free and plant-based, but they’re also incredibly versatile—feel free to experiment with different flavors to make them your own!
Try these out for your next gathering or as a sweet treat to enjoy at home. You’ll love how simple, yet elegant, they are—and how quickly they disappear once everyone tastes them!
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