Indulge in the delightful harmony of tart raspberries and creamy plant-based filling with this Healthy Vegan Raspberry Cream Tart. This elegant dessert brings together the natural sweetness of fresh berries with a silky smooth cream filling, all nestled in a perfectly crisp crust that’s entirely plant-based. Despite its sophisticated appearance, this tart is surprisingly simple to prepare.
What makes this dessert special is how it balances indulgence with healthier ingredients, allowing you to enjoy a decadent treat without compromising your dietary preferences. The vibrant red raspberries create a stunning visual contrast against the pale cream filling, making this tart as beautiful as it is delicious.
Why You’ll Love This
- Plant-based and vegan-friendly without sacrificing flavor or texture
- Uses natural sweeteners instead of refined sugar for a healthier dessert option
- Can be prepared ahead of time, perfect for entertaining
- Customizable with seasonal berries or fruit variations
- Impressive presentation that looks like it took hours (but doesn’t!)
Ingredients
- 100 g Haferflocken
- 100 g Mandeln
- 70 g Walnüsse
- 15 kleine Datteln, vorher 1 Stunde in Wasser eingeweicht
- 5 EL Kokosöl
- 3 EL Agavendicksaft
- 1 Prise Salz
- 330 g gefrorene Himbeeren oder 300 g frische Himbeeren
- 350 g Joghurt
- 230 g Kokoscreme, fester Teil der Kokosmilch
- 1 TL Agar Agar
- 60 ml Wasser oder Milch (für Agar Agar)
- 50 g Kokoszucker oder Agavendicksaft
- 1 EL Zitronensaft
Instructions
- Datteln mindestens 1 Stunde vor der Verarbeitung in Wasser einweichen lassen.
- Haferflocken, Walnüsse sowie Mandeln fein mahlen und zur Seite stellen.
- Datteln, Kokosöl und Agavendicksaft in einen Mixer geben und zu einer Masse mixen. Das gemahlene Haferflocken-Nussmehl sowie Salz hinzufügen und alles zu einer gleichmäßigen Masse vermischen.
- Tarteform einfetten, Teig verteilen und festdrücken. Bei 180 °C für 10-15 Minuten backen, bis der Teig leicht goldbraun ist. Auskühlen lassen.
- Gefrorene Himbeeren kurz erhitzen und köcheln lassen, anschließend durch ein Sieb streichen, um die Kerne zu entfernen.
- Joghurt, Kokoscreme, Kokoszucker und Zitronensaft in einem Mixer vermischen. Die pürierten Himbeeren untermixen.
- Agar Agar in einem Topf mit Wasser oder Milch und 1 EL der Joghurtcreme vermengen. Zum Kochen bringen und 1 Minute sprudelnd kochen lassen. Vom Herd nehmen und schnell in die restliche Creme einrühren.
- Füllung in die vorbereitete Tarteform gießen und über Nacht im Kühlschrank fest werden lassen.
Tips & Variations
- No cashews? Substitute with blanched almonds soaked for 4-6 hours.
- For a firmer filling, increase the agar agar to 2.5 tablespoons.
- Try a mixed berry topping with strawberries, blueberries, and blackberries for variety.
- Add 1 tablespoon of lemon zest to the filling for extra brightness.
- Make mini tarts using a muffin tin for individual servings—perfect for parties!
- For a chocolate version, add 3 tablespoons of cacao powder to the filling.
Serving Suggestions
This vegan raspberry cream tart pairs beautifully with a dollop of coconut whipped cream on the side or a light dusting of powdered coconut sugar. For an extra special touch, serve with a small glass of chilled coconut milk or a scoop of vegan vanilla ice cream.
If serving as part of a larger dessert spread, complement it with other fruit-based treats like fresh fruit skewers or a simple sorbet to create a cohesive theme.
Notes
- Store covered in the refrigerator for up to 3 days.
- The tart filling should be set but still have a slight jiggle when gently shaken.
- For best results, remove the tart from the refrigerator 10-15 minutes before serving.
- If your raspberries are very tart, you can macerate them briefly in a teaspoon of maple syrup.
FAQs
Can I make this tart gluten-free?
Yes! The recipe is naturally gluten-free as it uses almond flour for the crust.
What can I use instead of agar agar?
You can substitute with 1.5 tablespoons of cornstarch mixed with 2 tablespoons of water, though the texture will be softer.
Can I freeze this tart?
The crust and filling freeze well, but fresh raspberries don’t. For freezing, prepare without the berry topping and add fresh berries after thawing.
How do I know when my cashew cream is smooth enough?
The filling should be completely smooth with no graininess when rubbed between your fingers. This usually takes 2-3 minutes in a high-powered blender.
[recipe_card]
