Vegan White Chocolate Raspberry Tart

🧂 Ingredients

• 2 cups (gluten-free) oats

  or oat flour (150 g)
• ½ cup almonds

  ground into flour (75 g)
• ½ tsp salt
• ⅓ cup vegan butter

  or coconut oil (melted)* (80 g)
• 2 tbsp maple syrup

  or other syrup
• 2 cups raspberries

  fresh or frozen (250 g)
• ⅔ cup water

  150 ml
• 3 tbsp sugar

  or syrup to taste
• 1 tsp 100% agar powder - not agar flakes!
• 7 oz vegan white chocolate

  chopped (200 g)
• 200 ml coconut cream

  the solid top part of 1x15oz can full-fat coconut milk*
• raspberries
• sugared cranberries
• pomegranate
• desiccated coconut

Instructions

• 1 Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with vegan
  butter or coconut oil.
• 2 Add the oats and almonds to a food processor or blender and blend until they
  turn to flour. Transfer in a bowl and whisk in the salt. Then add the melted
  vegan butter and maple syrup and stir with a wooden spoon or with your hands to
  combine. (If it’s too dry, add a little bit of water).
• 3 Press the mixture evenly into the prepared tart pan, using your fingers (or the
  back of a spoon or the bottom of a glass).
• 4 Bake for 15 minutes, until golden brown. Place on a wire rack and allow it to
  cool. It will become crispier the more it cools down.
• 5 Add raspberries and ¼ cup of the water in a saucepan. Bring to a boil and cook
  for about 3 minutes until they become soft.
• 6 In the meantime, pour the rest of the water into a bowl and whisk in the agar
  powder until it has completely dissolved. Set aside.
• 7 Once the raspberries are soft, mash them with a spoon or fork, then add sugar
  and the agar mixture and bring to a boil again while stirring constantly. Simmer
  for 1-2 minutes, then set aside to cool slightly before pouring it into the
  pre-baked tart crust. Place it in the fridge or freeze for about 15 minutes,
  until the raspberry layer has set.
• 8 Add the chopped vegan white chocolate pieces to a heatproof bowl and allow it to
  melt over a water bath.
• 9 In a saucepan, warm the coconut cream. Then add the melted white chocolate and
  stir until smooth.
• 10 Pour it into your tart crust over the raspberry layer. Chill in the refrigerator
  for at least 3 hours or overnight to set completely.
• 11 Garnish with raspberries, sugared cranberries, red currants, pomegranate, and
  desiccated coconut or any toppings you like.
• 12 Slice and enjoy!

Nutrition Info