Baked Raspberry Tart

Baked Raspberry Tart

This tart is delicious! Gluten free and dairy free, it has a beautiful baked, biscuit like crust and is bursting with raspberry-ness! You can create other versions using other berries, or a lemon version using zest and juice. It freezes well too, just portion beforehand.

 

Baked Raspberry Tart. Vegan. GF

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Serves: 12 Prep Time: Cooking Time:

Ingredients

  • For the biscuity base:
  • 170g Oats
  • 170g Almonds
  • 1 Heaped Tbsp of Cacao Nibs
  • 2 Tbsp Coconut Sugar
  • 3 Tbsp Coconut oil melted
  • Pinch of Himalayan Salt
  • For the Raspberry Topping:
  • 250g Cashew nuts
  • 250ml Coconut cream (you can buy this in cartons or pop tins of coconut milk in the fridge and use the cream that gathers at the top)
  • 25g Shaved coconut cream (the block type)
  • 1 Tbsp Cornflour
  • 250g Fresh Raspberries
  • 4 Tbsp Maple Syrup

Instructions

Soak your cashews in cold water overnight or in boiling water for an hour to soften them.

Preheat the oven to 170°C and line the bottom of a fluted flan case with grease proof paper and grease the inner sides with coconut oil.

Add your oats, almonds, sea salt, cacao nibs and coconut sugar cacao a blender and mix on high until you have a breadcrumb consistency. Once you have that pop the ingredients in a bowl and add the coconut oil and maple syrup. Mix well until it forms a dough like consistency that sticks together easily. If it is a little dry, just add slightly more coconut oil.

Transfer mixture to the flan dish and press down into the dish – you can use a little grease proof paper on the top of it and press down with a plate to get it evenly distributed and packed in.

Bake  in the oven for 15 minutes, then increase heat to 190°C for a further 5 minutes. You want the edges to turn golden brown. Once done, remove from oven to cool slightly, and reduce the oven heat back to 170°C.
Drain your cashews and add them to a high speed blender (like a Vitamix) with the coconut cream and shaved coconut cream, the cornflour, and maple syrup. Mix on high until very creamy and smooth. Then add the raspberries and blend those through the mixture. Taste test it along the way – you want to retain some of the tartness of the raspberries so it isn’t too sweet.
Once you are happy, pour the filling over the baked crust and spread into an even layer. Tap on counter to remove any air bubbles. Bake in the oven for 20-23 minutes. You want the edges to look very slightly dry and the center to be cooked and fluffy, not liquidy.
Decorate with fruit and dark chocolate and serve with yoghurt or (for a vegan option) vegan ice cream.

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