- Vegan puff pastry dough
- 2 tbsp of raspberry liqueur
- 1 cup cornstarch
- 1 cup fresh raspberries
Preheat the oven to 200 (c).
Flour a heart-shaped mold (or any other desired shape) and line it with the puff pastry.
Cover with aluminum foil, fill with legumes or other weight and bake for 15 minutes or until golden brown.
Remove from oven and let cool.
Meanwhile, heat the raspberry jam in a saucepan.
Mix the starch with the liqueur and add to the raspberry jam.
Bring to a boil.
When the jam becomes clear and thick, it is ready to be removed from the heat. (about 10 minutes)
Fill the tarts and decorate with some fresh raspberries on top.