In a medium saucepan over medium heat, combine fresh or frozen raspberries, granulated sugar, water, and cornstarch. Use a masher to break down the berries as they cook, stirring occasionally until the mixture thickens and becomes jam-like, approximately 5-10 minutes.

Once ready, remove from heat and let it cool while you prepare your crust.

In a large bowl or food processor, mix all-purpose flour, vegan block butter, and powdered sugar until crumbly.

Gradually add water and combine until a soft dough forms; it should be pliable and not too sticky.

If found too dry, add a teaspoon of water at a time until the right consistency is achieved.

Preheat your oven to 180°C (350°F). Lightly grease your tart pans with a thin layer of oil.

On a floured surface, roll out the shortcrust pastry to about 5 mm thick.

Using a round cutter, cut out circles and gently press them into the prepared tart pans.

Fill each with about 1 tablespoon of your cooled raspberry jam, being mindful not to overfill.

Place the filled tart pans on the middle rack of your preheated oven and bake for 20 minutes, or until the edges are slightly golden brown.

Once baked, allow the tarts to cool in the pans for about 10 minutes, then gently transfer them to a wire rack to cool completely.