Vegan Raspberry Tarts with Chocolate Hazelnut Crust
Ingredients
Chocolate hazelnut crust
- 150g all purpose flour
- 80g powdered sugar
- 15g hazelnut meal
- 17g cocoa powder
- 35g cornstarch
- 90g dairy free butter
- 3 tbsp hazelnut milk
- 1/4 tsp pink salt
Raspberry chia jam
- 240g fresh raspberries
- 85g maple syrup or 1/4 cup of sugar of choice
- 3 tbsp chia seeds
- 1/2 tbsp velvet red beet powder
- Juice of half lemon
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180°C for 15-18 minutes.
Allow to cool completely.
Filling
Place the raspberries and lemon juice into a saucepan over medium heat.
Mash the raspberries as they begin to heat up.
Add agar powder and cook until dissolved, whisking constantly.
Whisk in dissolved beet powder and continue to simmer for 1 minute.
Remove from heat and allow the mixture to cool a little before adding the chia seeds.
Assembly
Fill the cooled tart crusts with the raspberry chia jam mixture and allow it to set.
