Vegan Raspberry and White Chocolate Tart
This Vegan Raspberry and White Chocolate Tart is perfect for a dinner party or celebration. It’s entirely plant based making it perfect for anyone with dairy or egg allergies. Get the recipe below.
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A dessert fit for a celebration
You can’t have a special meal without dessert. It’s a key component of celebrating any special occasion.
There are tonnes of sweet treats that would be perfect for serving at your next dinner party or celebration but today I’m going to share with you one of my favourite dessert recipes – Vegan Raspberry and White Chocolate Tart.
It’s sweet and creamy with a slightly sharp kick from the raspberries. Decorated with fresh fruit and mint makes it the perfect way to finish your meal.
How to make a Vegan Raspberry and White Chocolate Tart
Vegan shortcrust pastry
Making vegan shortcrust pastry from scratch is easy. Yes, that’s right, easy! There are just a few simple steps required:
- Rub together the vegan butter and flour
- Bring it together with a little water
- Chill the dough
- Roll it out
- Blind bake
That’s it!
Rubbing together the fat and the flour is perhaps the “trickiest” part but once you get the technique mastered you’ll see it really is an easy thing to do.
My top tip for rubbing the fat and flour is to be gentle and to just use your finger tips. You shouldn’t have hands covered in flour!
It might be tempting to add lots of water to the mix to bring it together as a dough but try to avoid this. It should just come together. This will keep it nice and “short” meaning tender and a little crumbly.
Avoid overworking it or it will become tough.
Chilling the dough is essential as this will stop the fat melting and make it easier to roll out.
Once you’ve rolled it out drape it over the rolling pin to transfer it to the tart tin. Gently press it into all of the corners and groves of the tin. If you do tear it at all you can patch it up with off-cuts. It’s really not the end of the world.
Add some parchment paper on top of the dough followed by baking beans and place into the oven. This will allow the tart case to cook and keep its shape. Remove the beans and then cook a little longer until golden brown and cooked through (we don’t want any soggy bottoms!)
Once the pastry case has been cooked, we can move on to the raspberry jelly layer and white chocolate ganache layer.
Vegan raspberry jelly
Vegan jelly can be a little tricky as regular jelly relies on gelatine which is made from pork or beef. But, thanks to an ingredient known as agar powder or agar agar you can make your own vegan jellies.
This tart has a layer of raspberry jelly in the bottom which is made from just raspberries (fresh or frozen), water, sugar and agar powder.
First you cook down the raspberries with a little water and sugar until they’ve broken down completely. Then you dissolve the agar powder in water which you add to the raspberries. Cook this for 2-3 minutes until you feel it start to thicken. Pour it into the tart crust and then refrigerate until set (roughly 30 mins).
Vegan white chocolate ganache
Once the raspberry jelly layer has set it’s time to make the white chocolate ganache. Ganache is usually made by melting chocolate and cream together. The ratio of cream to chocolate depends on how firm the ganache sets.
For this recipe we use vegan white chocolate and coconut cream. We use coconut cream rather than plant based cream as it creates a creamier, slightly firmer set ganache. It also adds a hint of coconut to the final dish.
Simply melt the two ingredients together, leave to cool slightly then pour over the raspberry jelly layer (don’t do this while the ganache is still warm as you’ll melt the jelly!)
Decorations
There are lots of different ways you can decorate this tart – get creative! I’ve decorated mine with fresh raspberries and mint leaves.
To make it extra special some sparkly sprinkles, lustre dust or edible gold leaf would make it look even more special!
The recipe
Vegan Raspberry and White Chocolate Tart
Equipment
- 1 7 inch tart tin
Ingredients
For the pastry
- 200 g plain flour
- 100 g vegan butter
- 4-6 plant milk
For the raspberry jelly layer
- 250 g raspberries fresh or frozen
- 150 ml water
- 3 tbsp caster sugar
- 1 tsp agar powder
For the white chocolate ganache layer
- 200 g vegan white chocolate chopped
- 100 g coconut cream
For the decoration
- 12 Fresh raspberries
- Mint leaves
Instructions
To make the tart case
- Cut up the vegan butter into cubes and add to a mixing bowl along with the flour.
- Rub the vegan butter and flour between your fingertips until you have a mixture that resembles breadcrumbs.
- Add the plant milk a few tbsp at a time until the pastry comes together into a ball of dough.
- Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
- While the pastry is resting, pre-heat your oven to 150C.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
- Flour your rolling pin then roll out the pastry into a circle 5cm/2” larger than the quiche tin.
- Carefully lift it into the tin and push it into the corners and grooves.
- To cut off the excess pastry, roll the rolling pin over the top of the tin.
- Prick the bottom of the pasty with a fork.
- Scrunch up baking paper then place inside the pastry case. Top the baking paper with baking beans.
- Bake in the oven for 20 minutes or until beginning to go a pale golden colour.
- Remove the baking paper and baking beans and bake for another 10-15 minutes until golden and cooked through.
- Allow to cool before moving on to the raspberry jelly layer.
To make the raspberry jelly layer
- Add the raspberries to a saucepan along with half of the water and the sugar.
- Bring to a boil and cook for about 3 minutes until they become soft and have broken down.
- In the meantime, dissolve the agar powder in the remaining water.
- Add the agar mixture to the raspberries and bring to a boil again while stirring constantly. Simmer for 2-3 minutes or until it begins to thicken.
- Set aside to cool slightly before pouring it into the baked tart case.
- Place it in the fridge for 30 minutes or until the raspberry layer has set.
For the white chocolate ganache layer
- Melt the chopped vegan white chocolate in a heatproof bowl over boiling water.
- At the same time, warm the coconut cream.
- Add the warmed coconut cream to the melted white chocolate and stir until smooth. Pour over the raspberry jelly layer and place in the fridge to set for 3 hours or until firm.
- Once set completely decorate and serve.
Nutrition
More vegan puddings
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The dessert recipe collection
For more delicious dessert recipes check out the dessert recipe collection.