Description
A beautiful vegan and gluten-free tart featuring rich white chocolate and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a food processor, blend the oats and almonds into a fine flour. Mix in salt, melted vegan butter, and maple syrup. Press mixture into the tart pan and bake for 15 minutes. Let cool.
- In a saucepan, cook raspberries with ¼ cup water over medium heat for 3 minutes until soft.
- Dissolve agar in remaining water. Mash raspberries, stir in sugar and agar mixture, and bring to a boil for 1-2 minutes. Pour into cooled crust and chill for 15 minutes.
- Melt vegan white chocolate in a double boiler. Warm coconut cream and stir into melted chocolate until well combined.
- Pour white chocolate mixture over raspberry layer and refrigerate for at least 3 hours or overnight.
- Garnish tart with fresh raspberries, sugared cranberries, pomegranate seeds, and desiccated coconut before serving.
Notes
Use quality vegan white chocolate for the best flavor; let the tart chill fully for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg