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Raspberry Tart

Portion:

12

Time:

60 min

Course:

Dessert

Ingredients:

Base:

  • 150g oats
  • 100g almonds
  • 50g coconut oil (melted)
  • 30g agave or maple syrup

Jam

  • 200g raspberries
  • 65g water
  • 30g agave or maple syrup
  • 40g chia seeds
  • 1 tsp agar-agar (vegan gelatin)

Mousse:

  • 1 can (400 g) of coconut cream
  • 60g agave or maple syrup
  • 40g coconut oil
  • 100g cashews (soaked)
  • 50g raspberries (if you prefer the white mousse, leave out the raspberries)

Instructions:

For the base, pulse the oats and almonds in a food processor. Add coconut oil and sweetener. Brush an iron tart tin with coconut oil and put the dough in it. Wet your fingers so they do not stick. Take the dough to the end of the walls of the form. Bake in an oven heated to 180 degrees for 15 minutes. Remove from molds after cooling.

Boil raspberries and water for jam. Add chia, sweetener and agar-agar (dissolve agar-agar in 2-3 tbsp of cold water before adding). Boil on low heat for 2-3 minutes until thickened. Pour the cooled jam on the base, leaving room for the mousse.

Blend all the ingredients for the mousse and put the mousse on the tarts.

You can make one whole cake instead of mini tarts.