Description
This Vegan White Chocolate Raspberry Tart is a luscious, dairy-free dessert featuring a gluten-free oat and almond crust, a vibrant raspberry gel layer, and a creamy vegan white chocolate topping made with coconut cream. Perfectly sweet and tangy with a smooth finish, this tart offers a delightful treat for special occasions or any time you crave a refined vegan dessert.
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
- ⅓ cup (80 g) vegan butter or coconut oil, melted
- 2 tablespoons maple syrup
Raspberry Layer
- 2 cups (250 g) raspberries, fresh or frozen
- ⅔ 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 Grease: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with vegan butter or coconut oil to prevent sticking.
- Prepare Crust Mixture: In a food processor, blend the oats and almonds into a fine flour. Transfer to a bowl, then mix in salt, melted vegan butter, and maple syrup. If the mixture feels too dry, add a small amount of water to help bind it together.
- Form the Crust: Press the crust mixture evenly into the prepared tart pan, ensuring an even thickness across the bottom and up the sides.
- Bake the Crust: Bake the crust for 15 minutes until it turns a golden brown color. Remove from the oven and allow it to cool completely on a wire rack before adding the filling.
- Cook Raspberries: In a saucepan, cook the raspberries with ¼ cup of water for about 3 minutes until the berries soften and begin releasing their juices.
- Dissolve Agar: In a separate bowl, dissolve the agar powder in the remaining ⅓ cup water to activate the gelling agent.
- Combine Raspberry Mixture: Mash the softened raspberries, stir in the sugar, and the agar mixture. Bring this combined mixture to a boil and cook for 1-2 minutes, ensuring the agar is fully dissolved and activated.
- Set Raspberry Layer: Pour the raspberry layer evenly over the cooled crust. Place the tart in the refrigerator for 15 minutes to allow the raspberry gelatin layer to set properly.
- Melt White Chocolate: Melt the vegan white chocolate gently using a double boiler to avoid burning or seizing.
- Mix Coconut Cream: Warm the coconut cream slightly and stir it into the melted white chocolate until you achieve a smooth and glossy mixture.
- Assemble Top Layer: Pour the white chocolate mixture evenly over the set raspberry layer. Refrigerate the tart for at least 3 hours or preferably overnight so the white chocolate layer can fully firm up.
- Garnish and Serve: Decorate the tart with fresh raspberries, sugared cranberries, pomegranate seeds, and a sprinkle of desiccated coconut. Slice and enjoy your vegan dessert masterpiece!
Notes
- Ensure you use 100% agar powder—not agar flakes—for proper setting.
- If the crust mixture is too crumbly, add water gradually until it holds together well.
- The coconut cream should be the thick solid part; chill your can of coconut milk beforehand to separate the cream.
- You can substitute the sugar with maple syrup or another liquid sweetener as per taste.
- For best results, refrigerate the tart overnight to allow layers to fully set and flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
