Dairy-Free Classic Raspberry Tart

Indulge in the sweet simplicity of this Dairy-Free Classic Raspberry Tart, a fresh twist on a timeless dessert that’s perfect for those avoiding dairy. This elegant tart features a tender, flaky crust made with coconut sugar and dairy-free butter, paired with a luscious almond filling sweetened with maple syrup and complemented by a hint of vanilla. Topped with vibrant, juicy fresh raspberries and a sprinkle of zesty lemon, this dessert is as visually stunning as it is delicious. With just 30 minutes of prep time, it’s an approachable recipe for both seasoned bakers and beginners alike. Perfect for summer gatherings, special occasions, or simply treating yourself, this dairy-free tart is a delightful fusion of wholesome ingredients and gourmet flavor.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Return the tart to the oven and bake for another 20-25 minutes, or until the filling is set and golden.

Step 9

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

Serving size	(870.2g)

Amount per serving	% Daily Value*
Calories	2592.1

Total Fat 132.3g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1855.8mg	0%
Total Carbohydrate 317.4g	0%
Dietary Fiber 34.6g	0%
Total Sugars 128.2g
Protein 45.3g	0%

Vitamin D 22.3IU	0%
Calcium 468.1mg	0%
Iron 16.3mg	0%
Potassium 1334.4mg	0%

*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.

Source of Calories

Fat: 45.1%

Protein: 6.9%

Carbs: 48.1%