This delightful summer tart by recipe developer Yukiko is absolutely delicious and easy to make. Enjoy!
Servings: 0
Ingredients
- Crunchy crust
- 150 g | 1.5 cup rolled oats Gf if needed
- 50 g | ยฝ cup almond flour
- Pinch of sea salt
- 30 g | 1.5 tbsp coconut sugar
- 30 g | 1.5 tbsp vegan butter/ coconut oil melted
- Raspberry jelly
- 240 g | 2 cups raspberries fresh or frozen
- 1 tbsp lemon juice
- 180 ml | ยพ cup water
- 1.5 tbsp sugar or sweetener of choice
- ยพ tsp agar agar powder
- Lemon custard
- 240 ml | 1 cup plant milk room temp (I used soy)
- 75 g | 3 tbsp coconut cream
- 2 tbsp sugar or sweetener of choice
- 12 g | 1 tbsp corn starch
- ยฝ tsp agar agar powder
- ยฝ tsp vanilla bean paste
- 1 tbsp organic lemon zest
- 60 ml | ยผ cup lemon juice
Instructions
- Crust
- Preheat the oven to 175C/350F degrees.
- In a food processor, finely ground the oats into a flour. Add the almond flour, salt and sugar and pulse to combine.
- Add the melted butter/oil and blend to combine.
- Press the mixture firmly into the tart tin.
- Bake for 14-15 minutes or until golden brown.
- Remove from the oven and let cool down completely.
- Raspberry jelly
- In a small saucepan add raspberries, water, lemon juice and sugar. Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.
- Let cool down to room temperature. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.
- Lemon custard
- Combine the milk, sweetener, and lemon zest in a large pot. Sift in corn starch and agar powder. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool for 10 minutes
- Assembly
- Carefully pour the lemon cream over the raspberry jelly. Cover and chill 3 hours or until set. Before serving, remove the tart from the pan and top with fresh berries and vegan white chocolate.
Notes
Find more of Yukikoโs recipes on @foodie.yuki.
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