Vegan Classic Raspberry Tart
Indulge in the irresistible charm of this Vegan Classic Raspberry Tart, a plant-based spin on a timeless dessert. Featuring a buttery, flaky crust made with vegan butter and a silky coconut milk custard infused with vanilla and sweetened with maple syrup, this tart is as decadent as it is dairy-free. Fresh raspberries crown the creamy filling, creating a vibrant, juicy topping that is brushed with a glistening apricot jam glaze for a picture-perfect finish. With simple ingredients and straightforward techniques like blind baking and custard-making, this tart is perfect for any occasion, from elegant dinner parties to casual gatherings. Serve it chilled for a refreshing, crowd-pleasing dessert that’s entirely vegan—no compromises on flavor or texture.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Vegan butter
- 50 grams Icing sugar
- 2 tablespoons Cold water
- 400 milliliters Full-fat coconut milk
- 40 grams Cornstarch
- 1 teaspoon Vanilla extract
- 60 milliliters Maple syrup
- 1 pinch Pinch of turmeric (optional for color)
- 200 grams Raspberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the flour and icing sugar. Add the vegan butter in small cubes.
Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
Prick the base of the dough with a fork, cover with baking parchment, and fill with baking beans.
Blind bake the crust for 15 minutes, remove the parchment and beans, and bake for another 5 minutes until lightly golden. Let it cool.
In a saucepan, whisk together the coconut milk, cornstarch, vanilla extract, maple syrup, and turmeric.
Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and allow to cool slightly.
Pour the custard into the cooled tart shell, spreading evenly.
Arrange fresh raspberries on top of the custard in a circular pattern.
In a small saucepan, heat the apricot jam with water until melted and smooth. Brush over the raspberries for a glossy finish.
Chill the tart in the refrigerator for at least 1 hour before serving to allow the custard to set.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 151.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1598 mg | 34% | |
*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.
