This Fearne Cotton recipe is the queen of all tarts. Bejewelled with raspberries and a vegan chocolate smooth filling, you'll find yourself saying " just one more slice". The crust is light yet sturdy and the filling is dairy free yet beyond creamy. The crunch of the pastry combined with the creaminess of the filling, topped with the sharp raspberries, makes every bite moreish and heavenly. You're going to love this.
11 ingredients6 steps
Egg-Free Recipes
Dairy Free Recipes
Nut Free
Vegetarian
Vegan Recipes
Method
Step 1
Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and grease a 22cm round springform cake tin with a few drops of sunflower oil.
Step 2
To make the pastry, sift the flour and salt into the bowl of a food processor. Add the chilled butter or coconut oil and blitz until it resembles fine breadcrumbs. Add the maple syrup or honey and 1½–2 tablespoons of water and bring the dough together with your hands until it is in a smooth ball. If it is still crumbly, add a few drops of water at a time, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled but still pliable.
Ingredients for this step
White spelt flour(250g)
Sea salt (fine)(1/4 tsp)
Unsalted dairy free butter or coconut oil (chilled & cut into small pieces)(120g)
Maple syrup(1 tbsp)
Step 3
Once the pastry has chilled, roll it out between two sheets of floured cling film and use it to line the tart tin. If using coconut oil, you may find the pastry falls apart more easily. If this happens, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill in the freezer for 10 minutes. Prick the base of the pastry all over with a fork, line with parchment paper, fill with dry rice or baking beans and blind bake for 20 minutes. Remove the paper and rice or beans and bake for a further 5 minutes until the tart shell is cooked through and biscuity.
Step 4
To make the filling, put the coconut cream, vanilla extract and sugar in a pan and set over a medium–high heat. Bring to a boil, then reduce the heat immediately and stir until the sugar has dissolved.
Ingredients for this step
Coconut cream(300g)
Nielsen-Massey Vanilla Extract(1/4 tsp)
Coconut palm sugar(80g)
Step 5
Put the dark chocolate pieces and coconut oil in a bowl and pour over the simmering coconut cream mixture. Whisk until the chocolate and coconut oil have melted and come together into a smooth ganache. Pour the mixture into the tart shell and leave to cool, then cover and place the tart in the fridge for at least 3 hours or until very well chilled and set.
Ingredients for this step
Dark chocolate (minimum 70% cocoa solids) broken into small pieces(300g)
Coconut oil(50g)
Step 6
Serve the tart with the raspberries tumbled on top and a dusting of cocoa powder, if you like.
Ingredients for this step
Raspberries(150g)
Ingredients
MetricImperial
For the Pastry
250gWhite spelt flour
120gUnsalted dairy free butter or coconut oil (chilled & cut into small pieces)
1 tbspMaple syrup
1 tbspSunflower oil, for greasing
1/4 tspSea salt (fine)
For the Filling
300gCoconut cream
1/4 tspNielsen-Massey Vanilla Extract
80gCoconut palm sugar
300gDark chocolate (minimum 70% cocoa solids) broken into small pieces
50gCoconut oil
150gRaspberries
Utensils
Dried rice or baking beans
Nutritional information per 91g serving
Energy 434cal
Fat 28g
of which Saturates 17g
Carbohydrates 40g
of which Sugars 24g
Protein 4.7g
Salt 0.28g
6 Baker Ratings
I make this all the time, always such a crowd pleaser!!
