Ingredients
Crust
- 2 cups oat flour (150 g)
- ½ cup almond flour (75 g)
- ½ tsp salt
- ⅓ cup vegan butter or coconut oil (melted)* (80 g) or butter if not vegan
- 2 tbsp maple syrup
Raspberry layer
- 2 cups raspberries fresh or frozen (250 g)
- ⅔ cup water (150 ml)
- 3 tbsp sugar optional for extra sweetness, I don't find it needs it
- 1 tsp 100% agar powder or gelatin
Matcha White chocolate layer
- 1 tbsp matcha
- 7 oz vegan white chocolate chopped (200 g)
- 200 ml coconut cream (the solid top part)
To Garnish
- raspberries
- cranberries
- pomegranate
- desiccated coconut
- mint leaves
Instructions
- Crust: Preheat the oven to 175°C/350°F. Lightly grease a 9-inch tart pan with vegan butter or coconut oil.
- Add the oats, almonds and salt to a food processor or blender until they turn to flour. Then blend in the melted butter or oil and maple syrup until it starts to clump. You can also do this by hand if the oats and almonds are already flour.
- 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 medium heat 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.
- Matcha White Chocolate layer: Add the chopped white chocolate pieces to a heatproof bowl and allow it to melt over a water bath, or gently heat in the microwave. Stir in coconut cream and stir until smooth. If the residual heat from the chocolate doesn't melt the coconut cream, gently heat for another 30 seconds.
- 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.
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