The Perfect Dessert for A Festive Dinner
We have here an easy to make dessert with a bold raspberry flavor.
We start with a crust made of chestnuts, almond flour, cocoa powder, and olive oil; bake it for a short time and let it cool to room temperature.
Next, we make a vanilla custard, add raspberry puree, let cool for a few minutes, and pour it over the crust.
Let cool for a few hours, preferably overnight, grate dark chocolate on top, garnish with plant-based whipped cream, and serve.
You get a delicious and impressive dish that yields abundance of compliments - be nice and share the recipe with anyone who asks 🙂
Enjoy, and let me know how it turned out 😋🌸❣
RECIPE
Raspberry Tart With Chestnut Crust Vegan And GFBaked crust made of chestnut, almond flour, and cocoa. Refreshing raspberry custard topped with grated chocolate and whipped cream. Delicious, Impressive, easy to make, vegan, and gluten-free.
Servings
EQUIPMENT
Ingredients
Chestnut Almond Crust
- 1.5 cups almond flour about 150 grams depends on the humidity of almonds
- 100 gram chestnuts roasted and peeled store bought chestnuts
- 2 Tablespoon potato starch or cornstarch
- 2 Tablespoon cocoa powder
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 2 Tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon almond extract optional
- pinch salt
Raspberry Custard
- 1 cup Coconut milk 18% fat soy or almond milk
- ⅓ cup white sugar
- ½ teaspoon agar agar powder
- pinch salt
- 1 teaspoon pure vanilla extract
- ½2 Tablespoon potato starch or cornstarch
- 2 Tablespoon water for diluting the cornstarch
- 150 gram frozen raspberry
- ⅓ cup water
Garnish
- grated dark chocolate, plant-based whipped cream
Instructions
- 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.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
Paula Rini says
What can I use in place of the chestnut