Description
This Vegan White Chocolate Raspberry Tart features a gluten-free oat and almond crust, topped with a vibrant raspberry gelée layer and finished with a silky vegan white chocolate and coconut cream topping. Naturally sweetened and beautifully garnished, it’s a perfect dairy-free dessert for any occasion.
Ingredients
Scale
Tart Crust
- 2 cups (150 g) gluten-free oats or oat flour
- ½ cup (75 g) almonds, ground into flour
- ½ teaspoon salt
- â…“ cup (80 g) vegan butter or coconut oil, melted
- 2 tablespoons maple syrup
Raspberry Layer
- 2 cups (250 g) raspberries, fresh or frozen
- â…” cup (150 ml) water, divided
- 3 tablespoons sugar or syrup (to taste)
- 1 teaspoon 100% agar powder (not agar flakes)
White Chocolate Layer
- 7 oz (200 g) vegan white chocolate, chopped
- 200 ml coconut cream (solid top part of 1x15oz can full-fat coconut milk)
Optional Garnish
- Raspberries
- Sugared cranberries
- Pomegranate
- Desiccated coconut
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with vegan butter or coconut oil to ensure the crust doesn’t stick.
- Make Crust Dough: In a food processor, blend the oats and almonds into a fine flour. Transfer the flour mixture to a bowl and mix in salt, melted vegan butter, and maple syrup. If the mixture feels too dry, add a little water until it reaches a dough-like consistency.
- Shape the Crust: Press the dough evenly into the base and sides of the prepared tart pan, creating an even layer for the crust.
- Bake the Crust: Bake in the preheated oven for about 15 minutes until the crust is golden brown and fragrant. Remove and allow to cool completely on a wire rack.
- Cook Raspberries: In a small saucepan, combine raspberries with ¼ cup of the water and cook for 3 minutes until the raspberries soften.
- Dissolve Agar: In a separate bowl, dissolve the agar powder in the remaining ⅜ cup (approximately 100 ml) of water, stirring well to mix.
- Prepare Raspberry Gelée: Mash the cooked raspberries, stir in sugar or syrup to taste, and add the agar mixture. Return the mixture to a gentle boil for 1-2 minutes to activate the agar jelly.
- Set Raspberry Layer: Pour the raspberry mixture evenly over the cooled crust. Refrigerate for about 15 minutes until the layer sets firmly.
- Melt White Chocolate: Using a double boiler, gently melt the vegan white chocolate until smooth and creamy.
- Mix Coconut Cream: Warm the coconut cream slightly and stir it thoroughly into the melted white chocolate to create a smooth, silky white chocolate layer.
- Pour White Chocolate Layer: Pour the white chocolate and coconut cream mixture evenly over the set raspberry layer. Refrigerate the tart for at least 3 hours or overnight to fully set.
- Garnish and Serve: Decorate the tart with fresh raspberries, sugared cranberries, pomegranate seeds, and a sprinkle of desiccated coconut. Slice and enjoy this luscious vegan tart.
Notes
- Use gluten-free oats to keep the tart gluten-free.
- If the crust mixture is too crumbly, add water in small amounts until it binds well.
- Agar powder must boil to activate its gelling properties; ensure to boil the raspberry mixture after adding agar.
- Chilling times are crucial to ensure each layer sets well before adding the next.
- For best texture, use the solid part of chilled full-fat coconut milk as coconut cream.
- The dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
