Prepare: Make the vegan pastry cream at least an hour (or up to 2 days) in advance.Wash the raspberries under running water and place them top down on a clean kitchen towel to dry.
Make the pastry: Make a batch of this vegan shortcrust pastry and blind-bake it as per the recipe instructions. Allow the pastry to cool to room temperature before the next step.
Glaze the pastry: Heat the raspberry jam over a double-boiler or in the microwave so that it becomes runny and glossy. Use a pastry brush to evenly coat the pastry shell.
Add the fillings: Use a piping bag or spoon to fill the cooled pastry shell with the pastry cream. With an offset spatula, smooth it out so that you have an even surface.Arrange the raspberries on top of the pastry cream, carefully pressing them slightly down into the custard to secure them. Lightly brush the berries with the remaining melted raspberry jam.Place the tart back into the fridge for at least 2-4 hours or longer so that the pastry cream firms up. You can also leave it overnight and serve on the following day.
Storage: This tart will keep covered with plastic wrap or in an airtight container in the fridge for up to 3-4 days. I do recommend serving it on the same day it's made for the best results.
Vegan block butter such as Flora plant butter or Violife block.
Prep the pastry cream and sweet pastry up to 2 days in advance to help save time on the day of serving. Simply store them in the fridge covered, until ready to use.