In a medium saucepan, combine fresh raspberries, sugar, water, and cornstarch. Cook over medium heat for about 5–10 minutes, mashing the berries gently with a fork until the mixture thickens and bubbles.

In a large mixing bowl, blend together all-purpose flour, vegan block butter, and powdered sugar until crumbly. Gradually add cold water, stirring until the dough forms a cohesive ball.

On a lightly floured surface, roll out the chilled pastry dough to about 5mm thick. Use a fluted cutter to cut out circles, large enough to fit into your tart tins.

Lightly grease your mini tart tins with a splash of oil or a smear of vegan butter. Carefully press the pastry circles into the tins, ensuring they cover the sides and bottoms well.

Once your pastry shells are ready, spoon approximately 1 tablespoon of your cooled raspberry jam into each tart shell.

Place the filled tart tins in a preheated oven at 180°C (350°F) and bake for 20 minutes.

After baking, remove the Vegan Jam Tarts from the oven and allow them to cool in the pans for a few minutes. Transfer them to a wire rack to cool completely.