This refreshing, super creamy raspberry tart is a delicious dessert for warm summer days. The fruity cream melts on the tongue while the nut base crisps nicely.
The tart is prepared in less than 15 minutes and requires neither elaborate kitchen utensils nor many ingredients. At all.
It is packed with a refreshing raspberry flavor and has everything you expect from a dessert.
You can easily substitute the oats to gluten-free oats if desired.
What you should not though, and this is really important, is to eat this Raspberry Tart at room temperature. DO NOT do that.
You want it to be cold straight out of the fridge. The right temperature makes every bite either half as good or double as good. So remember: Keep refrigerated 🙂
If you have too much dough for the bottom, you can shape it into a “giant cookie” and bake it with the tart crust. It is a very tasty crumble over a vanilla ice cream or chocolate mousse. Mmm.
Of course you can also bake this leftover dough in tartelette pans and prepare a little bit more raspberry cream later on so you have more Raspberry Tarts! 🙂
Sooo, if you have too much raspberry cream, then first make a big leap of joy. You won’t get enough of this fruity, refreshing, gently melting cream 😉
Either you baked some more tartelettes, then fill those with the cream. Or you add the rest of the raspberry cream to glasses and enjoy it later with fresh fruits.
No matter what you choose- the more cream the better, right? Whoop whoop!
This raspberry tart shares with the lemon coconut tart currently the first rank in my list of favorite desserts. Refreshing and incredibly delicious.
|Prep Time||15 minutes|
|Passive Time||6 hours|
- 150 g almonds
- 150 g oats
- 8 soft medjool dates
- 3 tbsp coconut oil melted
- 1 pinch of salt
- 2 tsp vanilla extract
- 350 g raspberries fresh or thawed
- 220 g full-fat coconut milk preferably the firm part of it
- 240 ml oat milk
- 1,5 tbsp coconut oil melted
- 2 tsp Agar-Agar
- 2 tsb vanilla extract
- fresh raspberries
- white chocolate chunks
- coconut flakes
- Prepare a tart mould (ø 25 cm). Preheat the oven to 170°C.
- For the crispy base, pour all the ingredients into a blender and mix until a sand-like mixture is obtained. It should stick together when you press it between your fingers. Otherwise add 1-2 tablespoons of oat milk. Press the mixture firmly into the tart shape, also up the edge.
- Bake for approx. 15-20 minutes until the surface is slightly coloured. Allow to cool completely in the mould.
- For the raspberry cream, put all the ingredients in a saucepan and bring to the boil while stirring constantly. Reduce to a low heat and simmer for 3-4 minutes until the mixture thickens slightly. Pour into a blender and mix finely. Empty the liquid through a sieve into a bowl. Allow to cool for 30 minutes.
- Empty the raspberry cream into the crispy base. If a cream remains, simply pour it into glasses and serve later topped with fresh berries.
- Allow the tart to cool for one hour at room temperature, then place in the refrigerator for at least 6 hours or overnight. Top with fresh raspberries, white chocolate and coconut flakes before serving. Enjoy cold.
Fantastic recipe! Can’t wait to try this.
Thank you! This tart is one of my favorites! Enjoy! 🙂
Can I replace the agar agar for gelatin? Thanks!
I haven’t tried that yet but I’m pretty sure you can!
Just please consider that you will probably need more gelatin than agar agar.
I’d love to hear how the tart turned out! 🙂