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.
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.
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.
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.
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.
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
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.
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
This vegan raspberry and white chocolate tart is the perfect dessert for any occasion. It is surprisingly easy to put together and contains 3 delicious layers- a shortbread crust, punchy raspberry chia jam layer and a cream, slightly sweet white chocolate cheesecake topping.
250g (2 cups) plain flour
105g (1/3 cup + 2 Tbsp) cold vegan butter, cubed (*see notes)
3 Tbsp sugar
45ml ice cold water.
30g dark chocolate.
RASPBERRY CHIA JAM
1 1/2 cup raspberries ** (see notes)
1 Tbsp chia seeds
2 Tbsp lemon juice
VANILLA WHITE CHOCOLATE LAYER
1 cup cashews, soaked 4 hours in water.
3/4 cup coconut cream ***(see notes)
1/4 cup maple syrup * (see notes)
2 tsp pure vanilla extract
40g vegan white chocolate
2 Tbsp coconut oil.
Make the crust
- Preheat oven to 180C (350F). Set a 25cm tart tin aside (grease, if needed).
- Add all ingredients (except chocolate) to a food processor and pulse to form a dough. Turn pastry onto a lightly floured bench (or marble slab if you have one), then roll into a large, neat circle (around 30-35cm diameter). Read the blog notes for further details. Carefully place pastry into tin, gently pressing into the base and sides. The pastry dough really needs to cover the entire surface of teh tart tin as upon baking it will shrink a little. Bake for 15 mins or until it begins to slightly colour.
- While the crust bakes add the chocolate to a heat-proof bowl and melt of a pot of just simmering water. The bowl should not be touching the water. Once the chocolate has liquified, turn off the heat and wait for the crust to finish baking. Allow the baked crust to cool for 5 minutes, then use a pastry brush to coat the inside of the base with melted chocolate. This will form a barrier between the crust and the filling and prevent the crust from becoming soggy.
Make raspberry chia jam
- Add raspberries, water and lemon juice to a heavy based sauce and cook over low heat for 2-3 mins. Once the berries have begun to soften (if you are using frozen berries, it may take a few minutes longer) add chia, and cook a further 5 mins, stirring regularly. Once thickened, turn off heat and allow to cool then spread over tart base. Place in the fridge while you make the topping.
White chocolate layer
- Add white chocolate and coconut oil to a heat-proof bowl and set it over a pot of just simmering water (ensure the bowl is NOT touching the water). Over a very low heat, gently melt the two together. Vegan chocolate can be difficult to melt, and often sticks to the bowl so it is best to stir the entire time. One it has completely liquified remove the bowl from the heat and set aside.
- Drain cashews and add to blender with all remaining ingredients. Start on the lowest speed and slowly increase the speed to maximum. Blend on high for 1 minute or until the mixture is silky smooth- you may need to use your tamper to get things moving. Turn off the blender and scrape down the blender sides as needed.. Pour over set chia jam layer, then set in the fridge overnight (it WILL take that long). Serve topped with fresh berries, pomegranate, mint leaves or whatever else you like.
* See blog post for the vegan butter I recommend. DO NOT exchange for vegan margarine.
** You can exchange raspberries for any berry you have
*** The full fat, canned variety. Do not exchange for other milks, as the white choclate filling wont set.
White chocolate. You can use regular white chocolate if you are not vegan, or exchange it for cacao butter. If you do use caca butter, add an extra Tbsp of maple syrup.
Vegan butter can be exchanges for coconut oil, but I have not tried this. You ay need to add salt if you do use coconut oil.
Maple syrup can be exchanges for your preferred liquid sweetener.
Cashews can be exchanged for macadamia nuts, or probably sunflower seeds or seen tofu if you are after a nut-free option. I have not trie the nut free options, though.
You can top your tart with whatever you like, but the intense flavour of berries and pomegranate is my pick.
Keywords: Vegan, raspberry, chia jam, white chocolate, dairy free