Vegan White Chocolate Raspberry Tart: Unique Vegan Dessert Delight

Name: Vegan White Chocolate Raspberry Tart
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Vegan
Ingredients: 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; 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); 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

By: ALICE PUCK | Published onJanuary 26, 2026

Dessert

Jump to Recipe·Print Recipe

Indulge in a Vegan White Chocolate Raspberry Tart

Imagine sinking your fork into a beautiful vegan white chocolate raspberry tart, where rich chocolate meets the tart sweetness of fresh raspberries. The contrast of flavors and textures makes this dessert an irresistible choice for any occasion. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to a delicious homemade dessert, this tart is sure to be a showstopper. And the best part? It’s vegan and gluten-free!

What Makes This Recipe Special

Why should you take the time to make this Vegan White Chocolate Raspberry Tart? For starters, it’s an exquisite combination of flavors that pleases both vegans and non-vegans alike. The tart crust, made with gluten-free oats and almonds, offers a nutty base that contrasts beautifully with the velvety layers that follow.

This dessert is not only impressive but also simple to prepare. It combines fresh raspberries with creamy vegan white chocolate, creating a balanced dessert that’s perfect for summer gatherings or festive celebrations. Plus, it’s a crowd-pleaser; as one of our happy testers said, “This tart is a game changer! I made it for a birthday party, and everyone raved about it!”

Preparing Your Vegan White Chocolate Raspberry Tart

Before diving into the ingredient details, let’s outline the steps you’ll follow to craft your tart. The recipe is organized into three delightful layers: a nutty tart crust, a tangy raspberry layer, and a silky white chocolate topping. Each layer complements the others perfectly, resulting in a luscious dessert that sets beautifully in the fridge.

You’ll begin by creating the tart crust, followed by the raspberry layer, and then finish with melting the white chocolate and coconut cream. This method not only streamlines the preparation but also ensures that flavors meld wonderfully as each layer chills. Let’s gather our ingredients!

Gather These Items

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

Feel free to substitute the raspberries with strawberries or blackberries if you prefer. For a nut-free option, switch out the almond flour for more oat flour!

How to Prepare It

Tart Crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with vegan butter or coconut oil.
In a food processor, blend the oats and almonds into a fine flour. Transfer to a bowl and mix in the salt, melted vegan butter, and maple syrup. If the mixture feels too dry, add a bit of water.
Press the mixture evenly into the tart pan and bake for 15 minutes, or until golden brown. Let cool completely on a wire rack.

Raspberry Layer:

In a saucepan, cook the raspberries with ¼ cup of water over medium heat for about 3 minutes, until soft.
In a small bowl, dissolve the agar powder in the remaining water.
Mash the raspberries, stir in the sugar and the agar mixture, and bring to a gentle boil for 1-2 minutes. Pour this mixture into the cooled crust and let it chill for about 15 minutes to set.

White Chocolate Layer:

Melt the vegan white chocolate using a double boiler until smooth.
Warm the coconut cream and stir it into the melted chocolate until well combined.
Pour the white chocolate mixture over the raspberry layer and refrigerate for at least 3 hours, or overnight if possible.

Garnish and Serve:

After chilling, decorate your tart with fresh raspberries, sugared cranberries, pomegranate seeds, and desiccated coconut before slicing. Enjoy every bite!

Best Ways to Enjoy It

Serving your Vegan White Chocolate Raspberry Tart can be just as creative as making it! Pair it with a scoop of coconut ice cream for an extra indulgent dessert. For an elegant touch, drizzle some vegan chocolate sauce over the top or add a sprinkle of edible flowers. This tart is perfect to serve after a hearty meal or as a sweet treat for an afternoon gathering.

Keeping Leftovers Fresh

Storing your Vegan White Chocolate Raspberry Tart is easy. Place any leftovers in an airtight container in the fridge, where it should stay fresh for up to 4 days. If you want to save it for later, you can freeze slices of the tart. Just be sure to wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to two months.

Chef’s Secrets for Success

Here are a few handy tips to ensure your tart turns out perfectly every time:

Use quality vegan white chocolate: The flavor of your tart heavily relies on the chocolate quality, so opt for a brand you love.
Let it chill fully: For the best texture, give the tart enough time to set in the fridge. Overnight is ideal.
Experiment with sweetness: Adjust the sugar in the raspberry layer according to your taste—some prefer it a bit tart!

Flavor Swaps and Creative Twists

This recipe can be easily adapted to suit different tastes:

Nut-free option: Use sunflower seed butter instead of coconut oil in the crust.
Different fruit layers: Try substituting raspberries with blueberries or cherries for a unique twist.
Add spices: A pinch of cinnamon or vanilla extract can elevate the flavors in the crust.

Your Questions Answered

How long does it take to prepare this tart?

Preparation time is around 30 minutes, but allow for chilling time of at least 3 hours, or overnight for optimal results.

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work beautifully in this recipe, providing a burst of flavor.

What other sweeteners can I use in place of maple syrup?

Agave syrup or coconut nectar can serve as excellent substitutes for maple syrup in the tart crust.

Is this dessert gluten-free?

Yes! The tart crust is made with gluten-free oats, making it suitable for those with gluten sensitivities.

How can I make it a bit richer?

To give the white chocolate layer more depth, you could mix in a couple of tablespoons of vegan cream cheese to enhance the creaminess.

How do I know when the raspberry layer has set?

The raspberry layer will feel firm to the touch and hold its shape when gently pressed before you add the white chocolate layer.

Can I make this tart in advance?

Yes! This tart actually tastes better when made a day ahead, allowing the flavors to meld together.

What can I use instead of agar powder?

If you’re not vegan, you can use gelatin as an alternative, but keep in mind that it won’t keep the dish vegan.

This Vegan White Chocolate Raspberry Tart isn’t just delicious; it’s an appealing dessert that turns ordinary occasions into extraordinary memories. Enjoy creating your masterpiece!