Dairy-Free Classic Raspberry Tart
Delight your taste buds with the Dairy-Free Classic Raspberry Tart, a vibrant, plant-based twist on a timeless dessert. This elegant tart features a buttery, dairy-free crust crafted with coconut sugar and a hint of sea salt for the perfect balance of sweetness and savoriness. The almond-based filling, sweetened with maple syrup and infused with vanilla, is baked to perfection, creating a creamy yet nutty complement to the bright, juicy raspberries that crown the tart. Finished with a sprinkling of fresh lemon zest, this fruity dessert is as refreshing as it is indulgent. Perfect for special occasions or as a guilt-free treat, this dairy-free raspberry tart is proof that classic flavors can shine without the dairy.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams dairy-free butter
- 50 grams coconut sugar
- 0.5 teaspoons sea salt
- 2 tablespoons cold water
- 100 grams ground almonds
- 70 milliliters maple syrup
- 60 milliliters unsweetened almond milk
- 1 teaspoons vanilla extract
- 250 grams fresh raspberries
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom with a bit of dairy-free butter.
In a mixing bowl, combine the flour, coconut sugar, and salt. Add the dairy-free butter in small cubes and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
Add the cold water a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the dough on a floured surface to fit the prepared tart pan. Carefully transfer the rolled-out dough to the tart pan, pressing it gently to fit. Trim any excess edges.
Prick the bottom of the tart shell with a fork, line with parchment paper, and fill with baking weights or dried beans. Bake for 15 minutes in the preheated oven.
While the crust is baking, prepare the almond filling. In a bowl, mix the ground almonds, maple syrup, almond milk, and vanilla extract until smooth.
Remove the crust from the oven, discard the parchment and weights, and let it cool slightly. Pour the almond filling into the cooled tart shell and spread evenly.
Return the tart to the oven and bake for another 20-25 minutes, or until the filling is set and golden.
Allow the tart to cool completely before removing from the pan. Top with fresh raspberries arranged in a circular pattern and sprinkle with lemon zest before serving.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 128.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
