Vegan Classic Raspberry Tart

Indulge in the elegant simplicity of this Vegan Classic Raspberry Tart, a dessert that perfectly balances a buttery, flaky crust with a velvety, plant-based custard and fresh, tangy raspberries. Crafted with easy-to-find ingredients like coconut milk, maple syrup, and a hint of turmeric for a golden hue, this vegan tart is not only dairy-free but irresistibly creamy and light. The radiantly red raspberries are artfully arranged atop the custard and brushed with a glossy apricot jam glaze for a stunning presentation. Whether you're entertaining guests or treating yourself, this tart is a guaranteed showstopper. Ready in under an hour and served chilled, it’s the ultimate fusion of taste and texture in every slice. Perfect for vegans and non-vegans alike, this recipe is a must-try for any dessert enthusiast!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a mixing bowl, combine the flour and icing sugar. Add the vegan butter in small cubes.

Step 3

Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.

Step 4

Add cold water, one tablespoon at a time, and mix until the dough comes together.

Step 5

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 6

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.

Step 7

Prick the base of the dough with a fork, cover with baking parchment, and fill with baking beans.

Step 8

Blind bake the crust for 15 minutes, remove the parchment and beans, and bake for another 5 minutes until lightly golden. Let it cool.

Step 9

In a saucepan, whisk together the coconut milk, cornstarch, vanilla extract, maple syrup, and turmeric.

Step 10

Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and allow to cool slightly.

Step 11

Pour the custard into the cooled tart shell, spreading evenly.

Step 12

Arrange fresh raspberries on top of the custard in a circular pattern.

Step 13

In a small saucepan, heat the apricot jam with water until melted and smooth. Brush over the raspberries for a glossy finish.

Step 14

Chill the tart in the refrigerator for at least 1 hour before serving to allow the custard to set.

Nutrition Facts

Serving size	(1144.7g)

Amount per serving	% Daily Value*
Calories	3153.8

Total Fat 178.6g	0%
Saturated Fat 136.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 720.6mg	0%
Total Carbohydrate 365.1g	0%
Dietary Fiber 27.8g	0%
Total Sugars 151.3g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 146.0mg	0%
Iron 23.6mg	0%
Potassium 1598.0mg	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: 50.3%

Protein: 4.1%

Carbs: 45.7%