Raspberry Tart With Chestnut Crust Vegan And GF
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.
Garnish
- grated dark chocolate, plant-based whipped cream
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.
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.