As a child my mum used to make mini jam tarts that were packed with tangy berry flavour. I’d forgotten all about those little gems until I tried the jam tart from Planta Maestra in Santiago (which you can read about here) and it has inspired me to create my own ‘grown up’ version of a vegan jam tart.
These beautiful little tartlets have a crisp and buttery almond pastry encasing an easy home-made tangy raspberry jam. To transform them into the perfect dinner party dessert, the tartlets are topped with a smooth chocolate cream, a sprinkling of toasted flaked almonds and grated white chocolate. Could there be a more heavenly flavour combination?
A grown up jam tart that make the perfect dinner party dessert. These little beauties are:
Rich and buttery on the outside
tangy and sweet on the inside
with a silky smooth chocolate cream
celebrating harmonious flavours of almond, raspberry and chocolate
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Raspberry Jam Tartlets with Almond Pastry and Chocolate Cream
Chocolate cream topping:
- 400 g tin of full fat coconut milk (chilled overnight in the fridge (*see note))
- 85 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
Almond pastry case:
- 150 g plain flour
- 50 g icing sugar
- 20 g ground almonds
- 50 g vegetable shortening (**see note)
- 50 g dairy free margarine
- 1 tbsp water
- 1 tsp almond extract (optional (***see note))
- 500 g raspberries (****see note)
- 2 tbsp lemon juice (bottled)
- 400 g granulated sugar
- 60 g pectin (*****see note)
- 15 g toasted flaked almonds
- 15 g vegan white chocolate (grated finely)
To make the chocolate cream topping:
- Put a mixing bowl in the fridge for 15 minutes before making the whipped cream.
- Once the bowl has chilled, remove the coconut milk tin from the fridge and scoop out the hard layer of cream that should have formed at the top of the tin. Discard the clear liquid underneath.400 g tin of full fat coconut milk
- Place the cream in the chilled mixing bowl, add the vanilla and sieve in the cocoa and icing sugar.85 g icing sugar, 1 tsp vanilla extract, 1 tbsp cocoa powder
- Whip the mixture until it forms firm peaks, which should be around 10 minutes.
- Cover the bowl of chocolate cream and pop it back in the fridge whilst you make your tartlets.
To make the almond pastry:
- Add the dry ingredients (flour, icing sugar and ground almonds) to a bowl and mix together.150 g plain flour, 50 g icing sugar, 20 g ground almonds
- The ground almonds add a beautiful crumbly texture to the pastry but if you like more of an almond flavour, add 1 tsp of almond extract at this point and stir through.1 tsp almond extract
- Add the vegetable shortening and margarine and rub briefly until the mixture resembles breadcrumbs.50 g vegetable shortening, 50 g dairy free margarine
- Add the water and bring the dough together into a smooth ball. If it is not coming together then add another tsp of water. Don’t overwork the dough.1 tbsp water
- Wrap the pastry or cover the bowl and place in the fridge for 1 hour to fully chill.
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and set aside six 10cm / 4" non-stick individual tart baking tins.
- Lightly flour a smooth surface and rolling pin.
- Roll the pastry out nice and thinly (around 1/4 cm or 1/8") and place over the tartlet dishes. Using a small ball of pastry wrapped in cling film, press the pastry case down gently so it sits neatly into the edges of each dish. Trim off the edges so there is no pastry overhanging.
- Prick the base and sides of the case with a fork and bake for 12 minutes, until the pastry is just starting to colour and is cooked through.
- Once the pastry cases are baked, set them aside to cool completely and make your jam.
To make the raspberry jam:
- Stir the raspberries, lemon juice and pectin in a saucepan and heat for 5-10 minutes, stirring often, until you get a full boil (one that cannot be stirred away).500 g raspberries, 2 tbsp lemon juice, 60 g pectin
- Add the sugar and bring the mixture back to the boil for 1 minute or until it reaches 105°C / 220°F).400 g granulated sugar
- If you don’t have a thermometer, remove a teaspoon of the mixture from the pan using an ice cold teaspoon; it’s ready if the jam sets on the spoon. If it’s not ready, add another tsp of pectin and bring it back to the boil again for 1 minute.
- Add the raspberry jam to the baked pastry cases, cover the top with cling film to prevent a skin from forming and put in the fridge to set for 1 hour until completely cool.
- When you’re ready to serve, pipe on a round or two of the chocolate cream and sprinkle flaked almonds and grated white chocolate over the top.