White Chocolate Raspberry Tart (Vegan + GF)

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: Bianca Zapatka

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!

5 von 9 Bewertungen

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Prep Time 25 mins

Cook Time 20 mins

Chill Time 4 hrs

Course Dessert, Pie, Tart

Cuisine German

Servings 12 Servings

Calories 272.2 kcal

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!

Nutritions

Serving: 1Serving | Calories: 272.2kcal | Carbohydrates: 26.7g | Protein: 4.3g | Fat: 18.4g | Saturated Fat: 8.8g | Sodium: 142.3mg | Potassium: 214.6mg | Fiber: 4.5g | Sugar: 13.3g | Vitamin A: 245.3IU | Vitamin C: 5.6mg | Calcium: 35.3mg | Iron: 1.7mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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