Description
A delightful vegan dessert featuring a crunchy almond-oat crust and a creamy raspberry filling, topped with whipped aquafaba.
Ingredients
Scale
- 1 cup ground almonds
- 1 cup oat flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 2 cups raspberries
- 1/2 cup aquafaba
- 1/4 teaspoon xanthan gum
- 1/2 cup aquafaba (for meringue)
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan with coconut oil.
- Mix the ground almonds, oat flour, cornflour, and maple syrup in a large bowl.
- Add the melted coconut oil and combine until the mixture resembles wet sand.
- Press the crust mixture into the bottom and up the sides of the prepared tart pan.
- Bake the crust for 10-12 minutes or until lightly golden. Cool the crust completely on a wire rack.
- Blend the raspberries in a blender until smooth. Strain the raspberry puree through a fine mesh sieve to remove seeds.
- Combine the strained raspberry puree, aquafaba, and xanthan gum in a saucepan over medium heat. Whisk the mixture continuously until it begins to thicken, around 5-7 minutes. Remove from heat and let it cool slightly before pouring it into the crust.
- Chill in the fridge for at least 1 hour to set.
- Whip the 1/2 cup of aquafaba in a mixing bowl until stiff peaks form.
- Fold the powdered sugar into the whipped aquafaba until well combined.
- Top the chilled tart with the whipped meringue.
- Torch or broil the meringue gently until lightly toasted (optional).
- Slice and serve chilled.
Notes
Use fresh raspberries for the best flavor and ensure aquafaba is cold for optimal whipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tart slice
- Calories: 250
- Sugar: 12g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg