Looking for a deliciously chocolatey summer recipe? With this vegan white raspberry-chocolate tart, you’ll not only bring a fresh, fruity taste experience to the table, but the red-and-white swirl will also be a treat for the eyes. If that hasn’t convinced you yet, maybe this will: it’s super quick and easy to prepare, and thanks to the cookie crust, this treat can wait patiently in the freezer—without needing any oven heat—until it’s time for its grand entrance.
Ingredients
For one tart tin
For the base
- 200 g Simple Cookies
- 6 tbsp vegan butter or margarine
For the chocolate filling
- 300 g iChoc White Vanilla Chocolate
- 1 can chilled coconut milk (only the solid part is needed)
For the Raspberry Swirl
- 20 g fresh raspberries
- 1 tbsp Lemon juice
For decoration
- some fresh raspberries
- some Chocolate shavings from iChoc White Vanilla Chocolate
How to make it
1. Line the tart tin with baking parchment.
2. Place the cookies in a food processor and blend until they form fine crumbs.
3. Melt the vegan butter or margarine and pour it over the cookie crumbs. Mix until the mixture resembles wet sand.
4. Press the crumb mixture firmly into the base and up the sides of the prepared tart tin. Chill in the refrigerator or freezer while you prepare the filling.
5. To make the filling, open the chilled can of coconut milk and carefully pour off the liquid (reserve it for another recipe). You will only need the thick coconut cream.
6. Add the coconut cream and the chocolate to a medium saucepan. Warm over medium heat until the chocolate begins to melt. Remove from the heat, leave to stand for 2–3 minutes, then stir until smooth and glossy.
7. Pour the chocolate filling over the chilled crust and smooth the surface with the back of a spoon or an offset spatula. Return to the refrigerator to chill.
8. To make the raspberry swirl, place the raspberries and lemon juice in a small saucepan.
9. Simmer gently over low heat until the raspberries have softened. Mash with a fork to create a compote, then leave to cool completely before chilling in the refrigerator for about 30 minutes.
10. Spoon small dollops of the raspberry compote over the chilled chocolate filling. Use a toothpick or skewer to gently swirl it through the chocolate. Freeze the tart for 2–3 hours, or until fully set.
11. Before serving, remove the tart from the freezer. Enjoy it either slightly frozen or allow it to thaw for a softer texture. Garnish with fresh raspberries and white chocolate shavings.
Our thanks go to the wonderful Holly Jade from the award-winning British baking blog The Little Blog of Vegan for this delicious tart recipe!