Ingredients
Equipment
Method
- Grease a 22 cm (8.6 Inches) tart pan
- Preheat the oven to 180 C (356 F).
Chestnut Almond Crust
- Put the chestnuts in a mixing bowl and mash them with a potato masher or a fork; if there are some small lumps left - no big deal - it adds interest. Next, add the rest of the ingredients, and mix with the chestnuts until it forms a dough.
- Wet your hands a little and line the greased pan (base and sides) with dough; bake in the center of the oven for 15 minutes until set*(see note). Remove and let cool completely on a wire rack.
Raspberry Custard
- In a small saucepan, put coconut milk, sugar, agar agar, salt, and vanilla extract and mix. Dilute the potato flour with two tablespoons of water and add to the saucepan; Cook over medium heat, occasionally stirring, until the mixture comes to a boil and thickens. Remove from heat, and let cool for 2-3 minutes.
- Put frozen raspberries in a blender, add ⅓ cup of water, and process to a smooth puree.
- Add the raspberry puree to the mixture, mix well and set aside to cool for about five minutes.
- Pour over the crust, level with a spatula if necessary, and let cool for about an hour. Place in the refrigerator for at least five hours, preferably overnight.
Garnish
- Grate dark chocolate over the filling and decorate with vegetable whipped cream. You can powder the serving plate as in the picture - by sprinkling cocoa powder, raspberry powder, or dried beetroot powder.
- Keep the tart in the fridge until serving.
Notes
If you want a crispier crust bake it for 5 more minutes - 20 minutes total.
If you want a bright red raspberry color - replace the plant-based milk or half of it with water, but keep in mind that milk adds flavor.