Creamy & Crunchy Raspberry Tart | vegan
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.
Servings Prep Time
1tart 15minutes
Passive Time
Servings Prep Time
1tart 15minutes
Passive Time
  • 150g almonds
  • 150g oats
  • 8soft medjool dates
  • 3tbsp coconut oilmelted
  • 1pinch of salt
  • 2tsp vanilla extract
Raspberry Cream
  • 350g raspberriesfresh or thawed
  • 220g full-fat coconut milkpreferably the firm part of it
  • 240ml oat milk
  • 1,5tbsp coconut oilmelted
  • 2tsp Agar-Agar
  • 2tsb vanilla extract
  • fresh raspberries
  • white chocolate chunks
  • coconut flakes
  1. Prepare a tart mould (ø 25 cm). Preheat the oven to 170°C.
  2. 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.
  3. Bake for approx. 15-20 minutes until the surface is slightly coloured. Allow to cool completely in the mould.
  4. 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.
  5. Empty the raspberry cream into the crispy base. If a cream remains, simply pour it into glasses and serve later topped with fresh berries.
  6. 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.