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
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 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.
