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Vegan White Chocolate Raspberry Tart

A deliciously creamy vegan tart featuring a crunchy crust and a luscious white chocolate filling, topped with fresh raspberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Plant-Based, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gluten-free oats Use regular oats if not gluten-free.
  • 0.25 cups coconut oil, melted Melt before mixing.
  • 2 tablespoons maple syrup For sweetness.
  • 1 pinch salt Enhances flavor.
For the filling
  • 1 cup coconut cream Let it sit at room temperature for smoother mixing.
  • 1 cup dairy-free white chocolate chips Melt with coconut cream.
  • 1 tablespoon agave syrup Adjust to taste.
  • 1 teaspoon vanilla extract For flavor.
  • 1 cup fresh raspberries Can use thawed frozen raspberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine gluten-free oats, melted coconut oil, maple syrup, and a pinch of salt. Press the mixture into the bottom of a tart pan to form the crust.
  3. Bake the crust for 10-12 minutes until lightly golden, then allow it to cool.
Filling
  1. In a saucepan, melt the dairy-free white chocolate chips with coconut cream over low heat, stirring until smooth.
  2. Remove from heat and stir in agave syrup and vanilla extract.
Assembly
  1. Pour the white chocolate mixture over the cooled crust.
  2. Evenly distribute fresh raspberries on top and gently press them into the filling.
Chilling
  1. Refrigerate the tart for at least 2 hours to set.
  2. Serve chilled and enjoy your decadent vegan tart!

Notes

This tart keeps well in the fridge for about 3-4 days. Cover it with plastic wrap or in an airtight container. For long-term storage, freeze slices for up to a month.