Go Back
Vegan raspberry almond cream mini tarts

Raspberry Frangipane Tarts | Vegan Recipe

These vegan raspberry frangipane tarts are such a treat! They're buttery, creamy and absolutely delicious! Raspberries pair perfectly with the almond flavors, so you can't go wrong with it.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine General
Servings 4 mini tarts


  • 4 x 11 cm round tart pans


Crust ingredients

  • 120 g all purpose flour
  • 40 g almond flour
  • 30 g raw cane sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 40 g vegan butter (cold) cut into cubes
  • 35 ml ice cold water

Raspberry jam ingredients

  • 70 g raspberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp chia seeds
  • lemon zest

Vegan frangipane ingredients

  • 60 g melted vegan butter
  • 50 g raw cane sugar
  • 100 g almond meal
  • 20 g all purpose flour
  • 60 ml aquafaba
  • tsp almond extract

To decorate

  • 16-20 raspberries
  • almond flakes


  • To prepare the jam, slightly blend raspberries, then combine with the rest of the ingredients and set aside;
  • To prepare the crust, combine in a bowl all purpose flour, almond flour, sugar, salt, and baking powder; add the cold vegan butter and knead into a crumbly dough; gradually add cold water while kneading; when you get a homogeneous dough, shape it into a ball, cover with a clean towel and place in the fridge for 30 minutes;
  • To prepare the frangipane, first combine the melted vegan butter with sugar; pour in aquafaba and almond extract and combine well; add almond flour, then stir in all-purpose flour and set aside;
  • Remove the dough from the fridge and divide into 4 equal pieces; use hands to shape them into dough balls; sprinkle flour over a clean surface and roll each ball into a disc a bit larger than the tart pans; place each dough disc into a pan and press it on the bottom and sides; trim off the excess dough; place the pans into the fridge for 30 minutes;
  • Preheat the oven at 160°C;
  • When the dough firms up, remove the pans from the fridge, prick it with the pins of a fork, then bake for 12-13 minutes;
  • Remove the pans from the oven and spread a thin layer of raspberry jam on the bottom of each tart; then spread an even frangipane layer over the jam;
  • Add raspberries and almond flakes on top; lightly push the berries into the almond cream;
  • Put the tarts into the oven and bake at 180°C for 30 minutes, until the crust turns golden;
  • When they're done, remove the tarts from the oven and put them on a cooling rack; allow the tarts to cool completely before serving.


  1. Divide the frangipane cream equally between the four tarts so they bake at the same time.
  2. If the frangipane is too thick to spread over the raspberry jam, stir in 5-10 ml of aquafaba.
Keyword raspberry tart, vegan frangipane, vegan raspberry frangipane tart, vegan raspberry tart