Vegan raspberry and white chocolate tart

There is something so enjoyable about the combination of raspberry and white chocolate, and what better way to see the flavours star together than is this vegan raspberry and white chocolate tart? The combination of the tart raspberry chia jam and the creamy vegan white chocolate cream is delightful, and the shortbread-like crust gives a balance to texture and flavour. Don’t be fooled by its prettiness- this tart is easy to put together and something you’ll enjoy eating just as much as looking at.

Here is what you will need

• A 25cm tart tin, preferably with a removable base
• A high-speed blender to get the silky smooth finish. This is the one I use.
• Vegan white chocolate, which you should be able to find at a healthy food store or independent grocer. If you don’t have access to vegan white choclate, cacao butter will work.

What ingredients make the vegan raspberry and white chocolate tart

Fresh or frozen raspberries

raspberries can be exchanged for any other berry, but I love the combination of the tart raspberry with the sweet, cream white chocolate filling. Fresh or frozen, both will work.

Chia seeds

Originating from South America, you can now purchase Australian grown chia seeds. Chia seeds sell up like a gel when added to water, so they are the perfect ingredient to make quick, home made jam.

Lemon juice

Fresh lemon juice adds a zesty flavour punch to teh jam, and should not be exchanged with store bought lemon juice. You could substitute it for any fresh citrus juice, but lemon is my recommendation.

Raw cashews

These can be found at any supermarket, you want to find the raw and unsalted ones. As with all nuts, ensure freshness by shopping at a place with a high turnover or nuts. Old nuts are likely rancid (and their oils no longer good for you). Cashews make the base of the creamy layer and can be substituted for macadamia in a pinch.

Coconut cream

The full fat, canned variety. If you live in a hot area it is best to refrigerate the can the night before using as we want to use just the thickest, creamiest part of the can.

Maple syrup

In order to keep this low in refined sugars search for pure maple syrup. Maple flavoured syrups or sugar water with maple flavour added, and a much different product (and will be much cheaper). Although we prefer the taste of maple syrup for this recipe, you may exchange it for honey, rice malt syrup, coconut nectar or agave.

Vegan white chocolate

This is melted down in the cream layer, but its not essential. You can use cacao butter instead (but be sure to add more maple syrup if you do). I like this brand or this brand.

Coconut oil

We use virgin coconut oil, as we like the taste of coconut oil. If you don’t, thus can be exchanges for reunified coconut oil or cacao butter- but you cannot exchange it for any oil as it means the white chocolate layer wont set. You can find coconut oil at any supermarket, or often for cheaper at an Asian grocer.

Vegan butter

This is an important ingredient, as getting the right one is very important. Do not exchange for vegan margarine- the water content is too high, and your dough will not hold. You can swap vegan butter for coconut oil, however I much prefer the taste and texture of vegan butter for this recipe. After trialling many vegan butters, I recommend this one. We need to use vegan butter straight from the fridge, so do not take it out early.

Ice cold water

Using refrigerated water is the magic trick for making your dough come together easily, especially if the weather is warm. We will need to work the dough quickly, to ensure teh better doesn’t begin to melt and thus have your pastry fall apart before you can get it into the tart tin. If you’re worried about this, and you have a small marble board, you can freeze the marble board for 30 mins and use it to roll your pasty dough.

Plain flour, salt, sugar.

Just the usuals.

Tips for perfecting the vegan raspberry and white chocolate tart

The tart is pretty easy to put together, but here are a few tips to help you get it right the first time.

• When making the pastry dough ensure all your ingredients are cold. If its a warm day, start early (before the temperature rises), and refrigerate the flour before using. If you have a marble slab you can freeze this for 30 mins before you roll out the pastry dough for the vegan raspberry and white chocolate tart, too.
• When rolling out the pastry dough, take your time. Your dough will need to be at least 30cm in diameter to fit a 25cm tart tin and should ideally be free of any cracks within that 30cm circle (as these will separate when you bake it). If it sounds like too much work, you could try this no-bake crust recipe instead.
• If you roll the dough and it has many cracks/gaps, you can always start again. Roll the dough into a ball and cover with cling wrap (or a reusable silicone wrap if you have one). Refrigerating for 1 hour. and roll it out again. Note: if the weather is cold you might not need to do this step- just check your dough first. If it is cold to the touch, slightly firm, and not be releasing any fats/oils there is no need to refrigerate it before re-rolling.
• Make sure your jam layer has set in the fridge before adding the white chocolate layer to create perfect looking layers. If you add teh layers while the jam is still warm, the leak into one another. The taste will still be great, but it wont be as pretty.
• To create a silky smooth white chocolate layer you need to blend it really well. Using a vitamin this only takes 1 minute, but if your blender is less powerful it might take 3-4 minutes.
• 

We hope you enjoy this vegan raspberry and white chocolate tart as much as we do. We would love for you to leave a review or comment below, as any feedback is greatly appreciated and helps the people find our recipes.

Print