If you have a sweet tooth but follow a plant-based lifestyle or simply want to try a dessert bursting with fresh fruit and creamy indulgence, this Vegan White Chocolate Raspberry Tart Recipe is an absolute must-try. It combines a perfectly textured oat and almond crust with a vibrant, tangy raspberry layer and a rich, silky vegan white chocolate topping that feels like a dream in every bite. This tart is my go-to when I want to impress friends or treat myself without any dairy or eggs, and once you make it, I promise it will be your new favorite too.
Ingredients You’ll Need
This recipe is wonderfully straightforward, using simple, wholesome ingredients that come together to create complex flavors and amazing textures. Each component plays a key role, whether it’s the nutty crust, the fresh-tart raspberry filling, or the smooth, luscious white chocolate layer.
- Gluten-free oats or oat flour (2 cups / 150 g): Provides a hearty, gluten-free base with a subtle, earthy flavor and great texture for the crust.
- Almond flour (½ cup / 75 g): Adds a delicate nuttiness and helps bind the crust while keeping it tender.
- Salt (½ teaspoon): Enhances all the flavors, balancing sweetness perfectly.
- Vegan butter or coconut oil (â…“ cup / 80 g, melted): The fat that holds the crust together while adding richness.
- Maple syrup (2 tablespoons): Natural sweetness that also helps with the crust’s texture.
- Raspberries (2 cups / 250 g, fresh or frozen): The star fruit layer, bringing freshness and a hint of tartness.
- Water (â…” cup / 150 ml, divided): Used sensibly in the raspberry layer to cook down the fruit and activate the agar.
- Sugar or your preferred syrup (3 tablespoons): Sweetens the raspberry layer without overpowering its natural flavor.
- 100% agar powder (1 teaspoon): The vegan-friendly gelling agent that helps the raspberry layer set beautifully.
- Vegan white chocolate (7 oz / 200 g, chopped): The creamy, dreamy topping that melts perfectly and tastes heavenly.
- Coconut cream (200 ml): Gives the white chocolate layer its luxurious, silky texture.
- Optional garnishes: Fresh raspberries, sugared cranberries, pomegranate seeds, desiccated coconut—add these for extra color and texture.
How to Make Vegan White Chocolate Raspberry Tart Recipe
Step 1: Prepare the Tart Crust
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch tart pan with vegan butter or coconut oil to keep things from sticking. In a food processor, blend the oats and almonds until you get a fine flour-like consistency. Then transfer this to a bowl and mix in the salt, melted vegan butter, and maple syrup. If the mixture feels too dry to press into the pan, add a splash of water to bring it together. Press it evenly into your pan, making sure to form a nice even layer along the base and sides. Bake this crust for about 15 minutes or until it turns a gorgeous golden brown. Once it’s done, let it cool completely on a wire rack so it firms up beautifully, which makes slicing the tart much easier later.
Step 2: Make the Raspberry Layer
This layer is where all the fresh fruit magic happens. In a small saucepan, combine the raspberries with ¼ cup of water and cook over medium heat for about 3 minutes until the berries become soft and juicy. Meanwhile, dissolve your agar powder in the remaining water to activate its setting power. Mash the cooked raspberries gently, then stir in your sugar or syrup and the agar mixture. Bring the entire mixture to a boil and let it cook for 1 to 2 minutes, ensuring the agar is fully dissolved so the raspberries set nicely. Pour this luscious fruit layer over your cooled tart crust and pop it in the fridge for 15 minutes to set up. You’ll notice it firming into a beautiful jewel-toned, tender gel — totally inviting.
Step 3: Create the White Chocolate Layer
The grand finale! Melt your vegan white chocolate slowly over a double boiler to avoid any burning or graininess. While it melts, gently warm the coconut cream so it’s liquid and easy to incorporate. Stir the warm coconut cream into the melted white chocolate until your mixture is silky smooth and shiny. Pour this creamy, luxurious white chocolate mixture over the chilled raspberry layer and return the tart to the fridge. It needs to chill for at least three hours or overnight if you want the best, firm texture that slices perfectly every time.
Step 4: Garnish and Serve
Once set, your Vegan White Chocolate Raspberry Tart Recipe is ready to wow! Garnish with fresh raspberries for that classic look, sprinkle some sugared cranberries and pomegranate seeds for bursts of color and tang, and finish off with a dusting of desiccated coconut for a tropical, snowy touch. This visual treat will delight your eyes as much as your taste buds.
How to Serve Vegan White Chocolate Raspberry Tart Recipe
Garnishes
Garnishing isn’t just about looks—adding fresh berries and a sprinkle of coconut enhances freshness and texture contrasts. Sugared cranberries add a festive crunch, while pomegranate seeds deliver a pop of jewel-like color and juicy bite. Don’t be shy; a beautiful tart is a treat for all senses.
Side Dishes
This tart pairs wonderfully with a chilled glass of sparkling berry-infused water or a light herbal tea to balance its richness. For brunch occasions, serve with fresh fruit salad or a dollop of vegan whipped cream to keep things light and refreshing.
Creative Ways to Present
Try slicing your tart into delicate squares and serve on individual plates drizzled with a raspberry coulis or vegan caramel sauce for extra elegance. For parties, consider making mini tarts with the same layers using muffin tins and garnish each with a single raspberry for a finger-food-friendly dessert.
Make Ahead and Storage
Storing Leftovers
Leftover tart keeps beautifully covered in the fridge for up to 3 days. The flavors actually deepen, and the texture remains indulgently creamy. Store it in an airtight container to prevent the white chocolate layer from absorbing other fridge odors.
Freezing
You can freeze the tart to enjoy later by wrapping it tightly with plastic wrap and placing it in a freezer-safe container. For best taste and texture, freeze for no longer than 1 month. Thaw overnight in the fridge before serving to maintain that perfect sliceable consistency.
Reheating
Since this tart is best served chilled, reheating isn’t recommended. However, if you prefer the white chocolate layer slightly softened, let it sit at room temperature for about 20 minutes before slicing and serving.
FAQs
Can I use regular white chocolate instead of vegan?
While regular white chocolate works in terms of flavor, it isn’t vegan as it typically contains dairy. For a truly vegan dessert, I highly recommend sticking to quality vegan white chocolate brands that melt just as beautifully and keep this recipe fully plant-based.
What if I don’t have agar powder? Can I use something else?
Agar powder is an excellent vegan gelatin substitute that helps the raspberry layer set firmly. If you can’t find it, you might try powdered pectin or cornstarch, but be aware these may alter the texture slightly, so adjust quantities and preparation accordingly.
Can I make this tart gluten-free?
Absolutely! Using gluten-free oats or oat flour as indicated keeps the crust gluten-free. Just verify that your other ingredients, like the white chocolate and any added garnishes, are gluten-free to be safe.
Is it necessary to chill the tart overnight?
Chilling overnight isn’t strictly mandatory, but it’s highly recommended. The flavors meld beautifully, and the layers firm up nicely, making the tart easier to slice and enhancing the eating experience.
How ripe should the raspberries be?
For best flavor, use ripe but firm raspberries. Overripe berries can become too watery. If using frozen raspberries, thaw and drain any excess liquid before cooking for the filling.
Final Thoughts
This Vegan White Chocolate Raspberry Tart Recipe has become a beloved favorite for good reason: it’s stunning, indulgent, and surprisingly approachable. Whether you’re hosting a gathering or simply craving a slice of something special, this tart delivers a memorable combination of textures and flavors that feels luxurious without any animal products. Give it a try and watch it become your go-to dessert for every occasion!
Print
Vegan White Chocolate Raspberry Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Description
This Vegan White Chocolate Raspberry Tart is a delightful dairy-free dessert featuring a gluten-free oat and almond crust, a vibrant raspberry layer set with agar, and a creamy vegan white chocolate topping made from coconut cream. Perfect for gatherings and special occasions, this tart offers a harmonious balance of tartness and sweetness with a smooth, indulgent finish.
Ingredients
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 1×15 oz can full-fat coconut milk)
Optional Garnish
- Fresh raspberries
- Sugared cranberries
- Pomegranate seeds
- Desiccated coconut
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with vegan butter or coconut oil to prevent sticking.
- Make the Crust Mixture: In a food processor, blend the oats and almonds until they form a fine flour. Transfer this flour to a bowl, then mix in the salt, melted vegan butter, and maple syrup. If the mixture feels too dry, add a small amount of water till it holds together well.
- Form the Crust: Press the crust mixture evenly and firmly into the base and up the sides of the prepared tart pan to create an even layer.
- Bake the Crust: Place the tart pan in the oven and bake for 15 minutes or until the crust turns golden brown. Once baked, remove it and cool completely on a wire rack.
- Cook the Raspberries: In a saucepan, combine the raspberries with ¼ cup of the water and cook for 3 minutes until the fruit softens.
- Prepare Agar Mixture: In a separate small bowl, dissolve the agar powder in the remaining â…“ cup of water fully, ensuring it is well blended.
- Mix and Set Raspberry Layer: Mash the softened raspberries, then stir in sugar and the dissolved agar mixture. Bring this combined mixture to a boil over medium heat, cooking for 1-2 minutes to activate the agar.
- Assemble Raspberry Layer: Pour the hot raspberry mixture evenly over the cooled tart crust and chill in the refrigerator for at least 15 minutes to allow it to set firmly.
- Melt the Vegan White Chocolate: Using a double boiler, gently melt the chopped vegan white chocolate until smooth and creamy.
- Prepare White Chocolate Layer: Warm the coconut cream slightly and gradually stir it into the melted chocolate until you achieve a smooth, glossy consistency.
- Layer the White Chocolate: Pour this creamy mixture over the chilled raspberry layer, smoothing the surface with a spatula. Refrigerate the tart for at least 3 hours, or ideally overnight, to allow the white chocolate layer to fully set.
- Garnish and Serve: Before serving, decorate the tart with fresh raspberries, sugared cranberries, pomegranate seeds, and a sprinkle of desiccated coconut. Slice and enjoy this vegan, gluten-free treat.
Notes
- Use a gluten-free oats option if necessary to keep the recipe gluten-free.
- For the raspberry layer, adjust the sweetness by varying the sugar or syrup quantity to your taste.
- If vegan white chocolate is unavailable, use the highest quality vegan white chocolate alternative you can find.
- The tart requires refrigeration time to properly set, so plan ahead to allow for chilling overnight for best results.
- The coconut cream should be the thick, solid part separated and chilled from a can of full-fat coconut milk for the smoothest white chocolate layer.
