Creamy and Crunchy Raspberry Tart
Ingredients
Crust
- 150 g almonds
- 150 g oats
- 8 soft medjool dates
- 3 tbsp coconut oil melted
- 1 pinch of salt
- 2 tsp vanilla extract
Raspberry cream
- 350 g raspberries fresh or thawed
- 220 g full-fat coconut milk preferably the firm part of it
- 240 ml oat milk
- 1.5 tbsp coconut oil melted
- 2 tsp Agar-Agar
- 2 tsp vanilla extract
Topping
- fresh raspberries
- white chocolate chunks
- coconut flakes
Preparation
Prepare a tart mould (ø 25 cm) and preheat the oven to 170°C.
For the crispy base, pour all the ingredients into a blender and mix until a sand-like mixture is obtained. It should stick together when pressed between fingers. If not, add 1-2 tablespoons of oat milk. Press the mixture firmly into the tart shape, including up the edge.
Bake for approximately 15-20 minutes until the surface is slightly colored. Allow to cool completely in the mould.
For the raspberry cream, put all the ingredients in a saucepan and bring to a boil while stirring constantly. Reduce to a low heat and simmer for 3-4 minutes until the mixture thickens slightly. Pour into a blender and mix finely. Strain through a sieve into a bowl and allow to cool for 30 minutes.
Pour the raspberry cream into the crispy base. If any cream is left, pour it into glasses and serve later with fresh berries.
Allow the tart to cool for one hour at room temperature, then refrigerate for at least 6 hours or overnight.
Top with fresh raspberries, white chocolate chunks, and coconut flakes before serving. Enjoy cold.
