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 😋🌸❣
Baked 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 tsp pure vanilla extract
- ⅛ tsp almond extract optional
- pinch salt
Raspberry Custard
- 1 cup Coconut milk 18% fat soy or almond milk
- ⅓ cup white sugar
- ½ tsp agar agar powder
- ⅛ tsp Xanthan Gum
- pinch salt
- 1 tsp pure vanilla extract
- 2 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, xanthan gum, 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 1/3 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
What can I use in place of the chestnut