Description
This Vegan White Chocolate Raspberry Tart is a decadent, guilt-free dessert featuring a buttery gluten-free oat crust, a tangy raspberry layer, and a smooth, creamy white chocolate topping. Perfect for any occasion, this tart is plant-based, gluten-free, and an absolute crowd-pleaser that will satisfy all taste preferences.
Ingredients
Ingredients:
- 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
Instructions:
-
Tart Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with vegan butter or coconut oil.
- In a food processor, blend oats and almonds into flour. Transfer to a bowl, mix in salt, melted vegan butter, and maple syrup. Add a bit of water if too dry.
- Press the mixture evenly into the tart pan.
- Bake for 15 minutes, until golden brown. Cool completely on a wire rack.
-
Raspberry Layer:
- Cook raspberries with ¼ cup water for 3 minutes until soft.
- In a bowl, dissolve agar powder in the remaining water.
- Mash raspberries, stir in sugar and agar mixture, bring to a boil for 1-2 minutes.
- Pour into the cooled crust and chill for 15 minutes to set.
-
White Chocolate Layer:
- Melt vegan white chocolate over a double boiler.
- Warm coconut cream and stir into the melted chocolate until smooth.
- Pour over the raspberry layer and refrigerate for at least 3 hours or overnight to fully set.
-
Garnish and Serve:
- Decorate with fresh raspberries, sugared cranberries, pomegranate, and desiccated coconut. Slice and enjoy!
Notes
- Storage: Keep tart in an airtight container in the fridge for up to 5 days. Can also be frozen for up to 3 months.
- Customization: Swap raspberries for other berries or use dark vegan chocolate for a different twist.
- Sweeteners: Feel free to adjust sweetness with alternative sweeteners such as agave or stevia.
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
