Vanilla & Raspberry tart

This tart has an almond oat crust with a creamy vanilla & raspberry filling. So delicious, light and healthy!

photo @foodie.yuki

This recipe is vegan, gluten free, soy free, refined sugar free and low in calories! Yes, my kinda dessert 🙂

photo @foodie.yuki
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5 from 2 votes

Vanilla and Raspberry tart

Vegan, gluten free, refined sugar free, soy free
Prep Time30 mins
Cook Time20 mins
Resting time2 hrs
Total Time50 mins
Course: Dessert
Keyword: tart
Servings: 1 20 cm tart
Author: Yukiko Tanzi @foodie.yuki

Ingredients

For the base

  • 100 grams almonds
  • 120 grams gluten free oats
  • 1/4 tsp pink salt
  • 50 grams coconut oil, melted
  • 1/2 tbsp maple syrup
  • 5 dates, pitted

For the filling

  • 200 grams raspberries (fresh or frozen)
  • 2 tbsp maple syrup
  • 200 grams coconut cream
  • 200 ml rice milk
  • 60 ml maple syrup
  • 2 tsp vanilla bean paste
  • 1/8 tsp pink salt
  • 1/2 tsbp corn starch
  • 1 tsp agar powder

Instructions

Make the base

  • Preheat oven to 170C /330 F degrees.
  • In a food processor, add almonds, oats and salt and blend until finely ground.
  • Add the dates and melted coconut oil and blend until the mixture resembles wet sand.
  • Press the mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
  • Bake in the preheated oven for about 10-12 minutes.
  • Cool down completely and place in the freezer whilst making the filling.

Make the filling

  • Add the raspberries and 2 tbsp maple syrup to a medium size pot set over high heat.
  • Bring the mixture to a boil, once boiling use a fork to break down and mash the berries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3.
  • Remove from the heat and let cool.
  • Place the raspberry compote, coconut cream, rice milk, vanilla bean paste and maple syrup in a food processor and blend until completely smooth.
  • Place the mixture into a medium saucepan, add agar agar and corn starch and whisk until well combined.
  • Heat over medium-high and bring to a brief boil, stirring continuosly. Continue to cook until it starts to thicken.
  • Remove from heat, transfer to a bowl and let cool down a little before pouring the mixure over the base.
  • Let cool down completely before placing in the refrigerator to set for at least 3 hours.

16 Comments

  1. 5 stars
    Soooo yummy!! loved everything about this. Especially that I could serve this to both GF and veg friends at the same time.

     
  2. Made this mothers day yesterday and I think I had four pieces it was so good! Thank you everyone love it!

     
  3. Andżelika

    Hey! You have a beautiful blog 🙂 I have to make a cake for my boyfriend. He will be delighted! Can you tell me where you bought such a beautiful white cutting board? I’m in love with it.

     
    • yukiko83

      Thank you very much! I bought it during a vacation in Italy.
      Best regards,
      Yukiko

       
      • Katherine

        When you say coconut cream, do you mean just the hard bit on the coconut milk or the whole coconut milk can? Thank you, looks beautiful 🥰 x

         
        • yukiko83

          Hey lovely,
          I use coconut cream from Blue Elephant. It’s almost entirely cream but I keep it on the fridge overnight to make sure I only use the hard part. If you buy canned full fat coconut milk it’s fine too, but you’ll have much less solid part and more liquid (but you can just use it for other recipes like a simple smoothie).
          Hope this was helpful.
          🙂
          Yukiko

           
  4. Andżelika

    Hi! You have beautiful blog! I need to make this cake for my boyfriend. He will be delighted. 😀 Where did you buy the white cutting board from the photo? I like it very much 🙂

     
  5. Is it possible to prepare the cake two days before or does it taste bad then?

     
    • yukiko83

      Hi Kim,
      It won’t taste bad, but sometimes the crust separates a little from the filling after a couple of days and won’t look very good.
      I’d recommend making this not longer than one day before eating.
      Kind regards,
      Yukiko

       
  6. hey, for the coconut cream, is it 200g of the contents of the can stirred together or is it just the solid part? i’m a bit unfamiliar in the coconut cream territory ^^
    thanks for the recipe, looks so good :))

     
    • yukiko83

      Hello Angela,

      Please use the solid part of a can only.
      I recommend chilling the can in the refrigerator overnight to separate the two parts easily.

      Xx
      Yukiko

       
  7. 5 stars
    Hi, you have a very Beautiful blog !!
    I was wondering can I do the base without dates ? And if not, what can I replace them with ?
    It is my father’s birthday tomorrow and I really like to make this tart ! 💛

     
    • yukiko83

      hey Eliza! Thank you!:)
      Dates are important here because they give some stickiness. If you want to replace them, please check the other tart recipes on the blog or on my insta ( I made many and many are without dates.)
      Hope you’ll get to make it for you father.
      Happy bday to your dad tomorrow.:)

       

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