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5 from 2 votes

Easy vegan jam tartlets

Vegan, dairy free and egg free version of classic jam tarts! A butter free shortbread cookie filled with an easy raspberry jam.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 12


Quick Strawberry Jam

  • cup (75g) whole fresh or frozen strawberries*
  • ¼ cup (35g) sweetener or sugar, of choice
  • 1 teaspoon chia seeds, optional

Shortcrust pastry


  • For the strawberry jam: Add strawberries, sugar and a dash of water to a small saucepan over high heat and bring to a boil for 5 minutes. Stir while mashing the strawberries to release their juices. Reduce to a simmer over medium heat for 5-10 minutes stirring occasionally until the mixture has thickened. Add chia seeds if desired. Puree jam with a stick blender and set aside.
  • For the pastry: Add all ingredients to a bowl or food processor and mix until evenly combined. The dough should be quite soft but pliable and can be pinched between two fingers without breaking**. Set aside in an airtight container in the fridge for at least 20 minutes.
  • Preheat the oven to 180C.
  • Dust a clean surface with a few tablespoons of flour. Place the chilled dough on top and use a rolling pin or your hands to flatten to around 5mm thick.
  • Use a cookie cutter, rim of a glass or knife to cut out circular shapes a little bigger than the bottom of your cupcake or tart moulds. Arrange the circles of dough onto the bottom of the moulds allowing the sides to slightly come up to form a crust. Re-roll the remaining pastry and repeat until all of the dough has been used up***. Use a small spoon or your fingertips to shape the dough as desired. Crimp the edges with a fork and spoon jam into the centre of each tartlet.
  • Bake tartlets in the oven for 15 minutes or until golden brown. Let them cool completely in the moulds and enjoy! Keep in an airtight container at room temperature for 3 days, in the fridge for 1 week and in the freezer for up to 1 month


* Feel free to use any other berry or fruit that can be made into a jam
** The ratio of flour to oil and lack of egg creates a delicate dough, which you can see in the second picture in the post. The ratio worked for me but may differ for you depending on your ingredients, the humidity of your environment etc. If your dough is too dry, add one tablespoon of oil at a time and mix until there are no crumbs. If your dough is too wet, add one tablespoon of flour at a time until there is no excess oil.
*** If this is too fiddly for you, you can pinch small balls of dough and flatten them in your cupcake/tart moulds.
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