This vegan White Chocolate Raspberry Tart recipe is the perfect dessert for any occasion. It’s easy to make, gluten-free, dairy-free and so delicious!
Vegan White Chocolate Raspberry Tart
No one will be able to resist the cookie-like and nutty tart crust filled with the perfect balance of sweetness and tart from the raspberry and white chocolate combo filling! It contains layers of textures with each bite, from the crunchy crust to the gelatinous fruity raspberry filling and the creamy white chocolate!
You would think that something so stunning and mouthwatering would be complicated to make, right? Not this one! It is so easy to put together using a few pantry staples!
Ingredients and Substitutes
It comes with three delicious layers of irresistible goodness – the tart crust, the raspberry filling, and the white chocolate filling. It is garnished with fresh fruits and coconut as a bonus!
Tart Crust
- Gluten-free Oats (ground into flour) – you can also use ready-made oat flour or substitute it with all-purpose, spelt or gluten-free 1 to 1 baking flour.
- Almonds (ground into flour) – you can ground whole almonds into flour by yourself as instructed or buy ready-made ground whole almonds. I do not recommend using almond flour because it is drier.
- Vegan butter – you can substitute it with coconut oil. Using margarine will not work as it may be too soft and the dough will not hold.
- Maple syrup – feel free to use other syrups like agave or coconut syrup.
- Salt – to taste
Raspberry Jelly Filling
- Raspberries – If you do not have fresh ones, you can also use frozen berries.
- Sugar – or use maple syrup or other syrups to make this recipe refined-sugar free.
- Agar powder – do not use agar flakes for this recipe.
- Water
White Chocolate Filling
- Vegan white chocolate – you can use cacao butter + 3 tablespoons of maple syrup instead. Or use regular white chocolate if you are not vegan.
- Coconut cream – this can be substituted with vegan cream cheese or cashew cream. Make your cashew cream at home by soaking 120 grams of raw cashews in water overnight (or boil for 10 minutes to speed this up). Then drain and blend with 80 ml of fresh water until it is smooth and creamy.
Garnish (use your favorite)
- Berries and fruits – I use raspberries, sugared cranberries, pomegranate, and desiccated coconut but you can use your favorite decorations.
Can I use other berries to make the filling?
Absolutely! While I find raspberry and white chocolate to be the perfect flavor duo, you can also use cherries, blueberries, strawberries, or other berries you like for the fruit layer.
Is this Vegan Tart Gluten-free?
The ingredients I used for this recipe are all gluten-free. Just make sure you are using gluten-free oats or flour. Since vegan white chocolate is made from cocoa butter, dairy-free milk, and sugar or syrup, it should also be free of gluten. However, I recommend checking the package details still. Some may contain it as part of manufacturing.
Can I use other nuts for the crust?
You can also substitute other nuts, such as hazelnuts, peanuts, walnuts, or whatever nuts you desire.
How to make White Chocolate Raspberry Tart
Step 1: Making the Tart Crust
Add the oats to a food processor or blender and blend until they turn to flour. Transfer in a bowl and whisk in the ground almonds and 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). Once it comes together, press the mixture evenly into the prepared tart pan, using your fingers (or the back of a spoon or the bottom of a glass). Bake for 15 minutes in a preheated oven to 350°F (175°C), until golden brown. Place on a wire rack and allow it to cool. It will become crispier the more it cools down.
Step 2: Making the Raspberry layer
Start by adding the raspberries and 1/4 cup of the water in a saucepan. Bring to a boil and cook for about 3 minutes until they become soft. 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. 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.
Step 3: Making the White chocolate layer
Now add the chopped vegan white chocolate pieces to a heatproof bowl and allow it to melt over a water bath. In a saucepan, warm the coconut cream. Then add the melted white chocolate and stir until smooth. Pour it into your prebaked tart crust over the raspberry layer. Chill in the refrigerator for at least 3 hours or overnight to set completely. Garnish with raspberries, sugared cranberries, red currants, pomegranate, and desiccated coconut or any toppings you like before serving. That’s it!
Tips when making White Chocolate Raspberry Tart
- If your crust mixture becomes too dry, you can add some water until you get to the right consistency.
- Before pouring the white chocolate filling, make sure that the raspberry filling has fully set. Otherwise, they will blend in together and won’t look as pretty.
- I took advantage of the abundant Christmas ingredients to garnish the tart for this recipe. But you can use other fruits and decorate your dessert to fit any occasion at any time of the year.
- Want to make small tarts? This recipe yields 8 small tarts.
- Looking for a crust-less dessert? You could also make just the filling and the raspberry sauce, then fill it into glasses and serve as a vegan white chocolate panna cotta style dessert.
Can I make this ahead of time?
You can prepare just the crust or the whole tart ahead. Cover it tightly and store it in the refrigerator for up to 3 days.
This Vegan White Chocolate Raspberry Tart is:
- 100% plant-based
- Easy to make
- Lighter and healthier than non-vegan ones
- Gluten-free
- Dairy-free
- Can be made without refined sugar
- Fruity
- Easy to garnish to fit any occasion
- Perfect to make ahead
- Absolutely divine!
More Vegan Tart and Pie Recipes
Looking for more easy vegan tart and pie recipes to serve for your dessert table? Be sure to check out the following:
- Vegan Panna Cotta Tart
- No-Bake Blackberry Mousse Tart
- Vegan Lemon Tart
- Key Lime Pie (Vegan + GF)
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Chocolate Mousse Pie
- Vanilla Custard Tart
- Chocolate Cream Pie
- Summer Fruit Tart
- No-Bake Mango Cheesecake Pie
- Strawberry Ice Cream Pie
If you try this vegan white chocolate raspberry tart recipe, please leave me a comment and rating because I’d love to hear your feedback! And if you take a photo of your beautiful dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to be sure I won’t miss your post! Enjoy! 😊
Vegan White Chocolate Raspberry Tart
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Tart Crust
- 2 cups (150 g) (gluten-free) oats or oat flour (150 g)
- ½ cup (75 g) almonds ground into flour (75 g)
- ½ tsp salt
- ⅓ cup (80 g) vegan butter or coconut oil (melted)* (80 g)
- 2 tbsp maple syrup or other syrup
Raspberry layer
- 2 cups (250 g) raspberries fresh or frozen (250 g)
- ⅔ cup (150 ml) water 150 ml
- 3 tbsp sugar or syrup to taste
- 1 tsp 100% agar powder - not agar flakes!
White chocolate layer
- 7 oz (200 g) vegan white chocolate chopped (200 g)
- 200 ml coconut cream the solid top part of 1x15oz can full-fat coconut milk*
To Garnish (optional)
- raspberries
- sugared cranberries
- pomegranate
- desiccated coconut
Instructions
*Note: Be sure to check out the recipe video + step-by-step photos above!
Tart Crust
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with vegan butter or coconut oil.
- 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).
- Press the mixture evenly into the prepared tart pan, using your fingers (or the back of a spoon or the bottom of a glass).
- 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.
Raspberry layer
- 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.
- 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.
- 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.
White chocolate layer
- Add the chopped vegan white chocolate pieces to a heatproof bowl and allow it to melt over a water bath.
- In a saucepan, warm the coconut cream. Then add the melted white chocolate and stir until smooth.
- Pour it into your tart crust over the raspberry layer. Chill in the refrigerator for at least 3 hours or overnight to set completely.
- Garnish with raspberries, sugared cranberries, red currants, pomegranate, and desiccated coconut or any toppings you like.
- Slice and enjoy!
Notes
- Oats: you can also use ready-made oat flour or substitute all-purpose, spelt or gluten-free 1 to 1 baking flour.
- Almonds: you can ground whole almonds into flour by yourself as instructed or buy ready-made ground whole almonds (but not almond flour as it’s drier)! You can also substitute other nuts, such as hazelnuts, peanuts, walnuts, or whatever nuts you desire.
- Vegan butter: can be substituted with coconut oil, but not margarine as this might be too soft.
- Raspberries: feel free to use any kind of berries you like, frozen or fresh!
- Coconut cream: can be substituted with vegan cream cheese or cashew cream. Soak 120 g of raw cashews in water overnight (or boil for 10 minutes to speed this up). Then drain and blend with 80 ml of fresh water until smooth and creamy.
- White chocolate: you can use cacao butter + 3 tbsp of maple syrup instead or use regular white chocolate if you are not vegan.
- Make-ahead: You can prepare just the crust or the whole tart ahead. Cover and store in the refrigerator for up to 3 days.
- Tarts: This recipe yields 8 small tarts.
- Please read my blog post for further tips, helpful information, and step-by-step photos!
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Ganz vielen lieben Dank für das tolle Rezept 😍
Ich hatte es aus deinem Backbuch und fand es sooo lecker und einfach.
Nun werde ich noch mehr ausprobieren.
Meine Familie war super begeistert 🤩
Super! Das freut mich! 🙂 Schön, dass du zufrieden bist und dir meine Rezepte gefallen.
Vielen Dank für dein liebes Feedback! Ich wünsche dir noch einen schönen Abend! ♡
Beautiful tart! So easy to make and simultaneously sooo beautiful and tasty! White chocolate and berries go together so nicely 🙂
One Q: can you freeze the tart and for how long?
Thank you!
Glad you like this recipe! 🙂
Thank you! ♥️
I haven’t tried to freeze it yet.
This was delicious! I really liked it and even my non vegan friends and family said it was a really nice, light and fresh dessert. I used frozen sour cherries for the jelly part to save some money, and it was delicious! I didn’t find any vegan white chocolate so I used 50% dark chocolate, and in the crust I used walnuts instead of almonds because of allergies.
For my first vegan holidays, this was a hit for sure! I had people coming over and I was nervous about it coming out alright. Thank you very much, Bianca for this beautiful recipe!
Hi Christine,
thanks for your feedback!
Your version sounds great!
Greetings,
Bianca 🙂
If I want to do cranberries instead would you use the same water to fruit ratio as with the raspberries? I’m just worried about it not setting.
Yes, I think I wouldn’t adjust any other ingredient then. 🙂
Hi, can we use corn flour instead of agar powder for raspberry layer? 🙂
Hi Milica,
I think this should work as well. 🙂
So excited to make this! I was unable to find agar powder at the store and read online that gelatin can be used as a 1:1 substitute. Anyone have any experience/success with this recipe and subbing gelatin? (I know it won’t be vegan anymore but that’s fine)
Hi Lindsay. You can exchange it of course. I am sure you’ll find the right amount. One tsp of 100 % agar agar powder is meant to be used for 1/2 liter of liquid. Maybe the instructions of the gelatin you want to use tell you how much you need for the same amount of liquid.
This recipe is amazing! Everyone at the party loved it, even though I was the only vegan! 🙂 🙂
There was just one strange thing: I warmed the coconut cream and the white vegan chocolate (separately), both stayed the color they had from the beginning (white). Then I added the chocolate to he coconut cream and while stiring the mixture became darker and darker, it kind of looked like caramel. Thankfully as it became firmer and colder in the fridge it lightened up a bit, but it wasn’t as white as your cake in the pictures. With the decoration it looked nice anyway and I dont think that it changed anything in the taste. But did this happen to anyone else? My thought is that I might heated up the coconut cream to much and the sugar in the chocolate caramelized or it has something to do with the brand. What brand did you use Bianca? (The link in the recipe somehow doesnt work, when I click on it).
Thank you very much, looking forward to your answer! 🙂
Hi Elena,
I used a vegan white chocolate from a German brand. I guess it is only available in Germany. Unfortunately, I can’t tell you why your cream got darker. To caramelize sugar, you need quite a high temperature.
Thank you for your quick answer! 🙂
I actually live in Germany, I just wanted to write in english, to give everyone the chance to understand my comment. Could you tell me the brand? (I used iChoc btw.)
The chocolate I used is linked in the ingredient list. You can simply click on the word.
As I said in my first comment: I tried to do that, but for some reason it doesnt work. It says “Seite wurde nicht gefunden. Tut uns leid. Die eingegebene Webadresse ist keine funktionsfähige Seite auf unserer Website.”
Oh yes, I see! I guess it’s not available anymore… so sorry for that. The name is “Blonde Vegan” from the brand “Franconia”.
Can you also make it with dark chocolat?
Yes!
Hi Bianca,
Thank you for this wonderful recipe.
I just finished to make it. I used the cake calculator for a bigger size and the proportions were perfectly fine for my tart form.
I added some condensed cocos milk to the white chocolate, just because I had an open can in my fridge which gave a nice taste to the layer.
Very handy all your suggestions how to substitute the ingredients.
Like the other cakes I made withe your help, this one tastes really very wel!
I got a lot of compliments which I share with you.
Easy to make, beautiful and soooooo good, what else do you want?
I really like to hear that! Thanks for your lovely feedback, I’m glad you liked it so much. 🙂
This tart isn’t t only beautiful, it s also “super lekker”!
Easy to make, gluten-free and vegan. All my non vegan frkends really loved this tart.
Grazie Mille Bianca for all your recipes.
That’s awesome! So glad everyone loved it.
Thanks for your feedback! 🙂 ♡
Hi Bianca. I’m the one who made this yesterday with the raspberries on top and sent the photo on Instagram. Today we cut it and ate it and OH MY GOD! It’s divine. I love that it’s the right amount of sweetness. I did add coconut oil to the chocolate to make it a bit more firm. It came out amazing!! All the work was well worth it. Will definitely make your other tart recipes. I wasn’t kidding when I said that you’re my favorite food blogger. Every recipe surpasses the other. ♥️
Hey Raisa,
thank you SO much! I’m so happy to hear that you liked it. Let me know how the other tarts turn out. 🙂
Hi
What can I use instead of oat flour? Thanks. I am also gluten free but I can’t tolerate oats either. Thanks Bianca
Hi there,
I haven’t tested it yet with other grains but you could try a gluten-free flour blend instead.
Greetings, Bianca
Hi!
I want to make this for easter but am wondering which size pan you used?
Raisa
Hi Raisa,
it’s mentioned in the instructions.
Best, Bianca
Hi! Yeah. I just saw it before i saw your reply haha. Thanks! I’m excited to make this.
I hope you’ll enjoy it! 🙂
Aaah nice! I’m so excited to make it. I’m sure it’ll be amazing. Will leave a review afterwards. I love all of your recipes. I made your cranberry vanilla cake once and my critical non-vegan cousin who bakes amazing non-vegan cakes absolutely loved it.
Thank you so much! ♡
I do have another question. I was wondering if I add a little bit of coconut oil in the white chocolate part, would that work? Will it keep it firmer?
Yes! The coconut oil will harden in the refrigerator so the filling will get firmer!
Recipe was simply delicious. Made it yesterday and everyone was excited about look & taste! I used a bigger tarte form and used your calculator – worked out perfectly. Will bake this one again – such a perfect summer cake!
Yay, that’s great! So glad it turned out perfectly! 🙂
Greetings, Bianca ♡
I really wanted to succeed at this recipe but it was a total disaster. I couldn’t find the vegan ingredients at the store, so I subbed everything but the coconut cream. Used cornstarch 1:1 for agar powder but the raspberry filling never set up. Neither did the white chocolate/coconut cream part even though I made it as directed. I did not care for the coconut cream flavor either. Spent a boat load of money on fresh fruit for this recipe and ended up with a creamy fruit soup in a graham cracker crust. Would not recommend or make again. Sorry to the chef.
I am very sorry but when you do not follow the recipe exactly and use other ingredients, it is your fault.
Loved this recipe. It was very easy and quick to make. The notes were very helpful. Had fun making it.
Hi Ruchi,
So glad you enjoyed this recipe!
Thanks for your lovely feedback! 🙂
Much love,
Bianca ❤
Sooo lecker. Habe den neulich für meine Familie gebacken und es waren alle begeistert.
Vielen lieben Dank! 🙂
Das freut mich sehr!
such a great recipe really tasty and especially vegan everyone who has tried the tarte is thrilled
Yay, that’s great! So glad you love it!
Thank you so much! 🙂 ♡