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My favorite summer sweet treat has to be this Raspberry Cream Tart. I've been making it for years. It brings together tangy raspberries with smooth yogurt filling on a wholesome date-nut base. It's totally heavenly and happens to be vegan and gluten-free too.
I came up with this tart when I needed something healthier for dessert but didn't want to skip on taste. These days, it's what I always make when friends come over in summer. They can't believe it's actually good for them!
Ingredients
- Rolled oats: They form a hearty foundation and give the crust its wonderful texture
- Almonds: They bring good fats and a light nutty taste that works well with the berries
- Walnuts: They add omega-3s and their bold flavor makes everything taste richer
- Dates: They naturally sweeten and hold everything together - try to get soft Medjool ones
- Coconut oil: It helps the crust firm up when cold - go for virgin oil for better taste
- Agave syrup: It gives just enough sweetness without taking over the natural flavors
- Salt: It brings out all the tastes in the crust - just a tiny bit does wonders
- Frozen raspberries: They work great all year but fresh ones taste brighter in summertime
- Yogurt: It creates the smooth base with a nice tang - pick plant-based for a vegan option
- Coconut cream: It adds luxury and helps everything set - just use the thick part from chilled coconut milk
- Agar agar: It's a plant-based gel that helps everything set without using animal products
- Coconut sugar or agave syrup: You can make it as sweet as you want
- Lemon juice: It adds zing and balances the sweetness with a bit of tang
Step-by-Step Instructions
- Prepare the dates:
- Soak your dates in water for at least an hour to soften them up. This makes them blend into a smooth paste that'll hold our crust together. The softer they get, the easier they'll mix.
- Grind the dry ingredients:
- Chuck the oats, walnuts, and almonds in a food processor and blitz until they look like flour. This makes the base for our crust and helps everything stick together. Keep going until you don't see any big chunks.
- Make the date mixture:
- Blend the soft dates with coconut oil and agave until you get a sticky paste. If you squeeze some between your fingers, it should stick together. This is what binds our crust.
- Combine the crust:
- Put the ground nuts and oats plus salt into the date mix and blend until it all comes together. You want a dough that sticks when pressed but isn't too wet. This will be the yummy bottom of our tart.
- Form the crust:
- Push the mix firmly into a greased tart pan, making it even with slightly raised edges. Use your hands or a glass bottom to pack it down tight. This stops it from breaking when baked.
- Bake the crust:
- If you're baking it, pop it in a 180°C oven for 10-15 minutes until it's just turning golden. Keep an eye on it since nuts can burn fast. Let it cool completely before adding any filling.
- Prepare the raspberry puree:
- Warm up the frozen raspberries until they start to break down, then push through a fine strainer to get rid of the seeds. You'll end up with a smooth, intense berry sauce for our filling.
- Mix the cream base:
- Throw yogurt, coconut cream, sweetener, and lemon juice in a blender and mix until smooth. Add the raspberry sauce and blend again until everything turns pretty pink and looks well mixed.
- Activate the agar agar:
- Mix agar agar with water or milk and a spoonful of the yogurt mix in a small pot. Bring to a boil while stirring, then let it bubble for a minute. This wakes up the gelling power that helps our tart set.
- Complete the filling:
- Quickly mix the hot agar agar into the raspberry cream until it's all combined. Work fast because agar agar starts setting as it cools. Pour everything into the cooled crust and spread it out evenly.
- Chill to set:
- Put the tart in the fridge overnight or at least 4 hours until the filling feels firm. It's hard to wait but worth it to get that perfect creamy-yet-firm texture that makes this tart so special.
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The coconut cream really makes this dish special. The first time I whipped up this tart, I couldn't believe how silky it turned out without any dairy. When it mixes with the raspberry sauce, it creates this magical balance that reminds me of my grandma's old-fashioned raspberry treats, but with a healthier, modern spin.
Make Ahead and Storage
Funny enough, this tart actually tastes better the next day after all the flavors have mingled together. You can keep it in your fridge for about 5 days, though the crust might get a bit soft after the third day. If you want to save it longer, just pop slices in the freezer for up to 2 months and let them thaw in the fridge overnight before eating.
Seasonal Variations
Frozen raspberries work great all year round, but you can switch things up based on what's in season. Strawberries make a sweeter version that's perfect for early summer, while blackberries create a more intense, slightly tart flavor that's great for late summer. You can even try mixing different berries based on what looks good at your local market.
Serving Suggestions
Serve this tart cold with a light sprinkle of crushed freeze-dried raspberries for a fancy touch. If you want something more decadent, add a small spoonful of whipped coconut cream on the side. The tart goes really well with a glass of bubbly for special occasions or a cup of mint tea for everyday treats.
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No-Bake Alternative
When it's too hot to turn on the oven, you can make this tart without baking too. Just press the crust into your pan and stick it in the freezer for at least 2 hours before adding the filling. It'll be a bit firmer and more like a frozen dessert, which feels extra refreshing during hot weather.
Recipe FAQs
- → Wie wird der Boden gemacht?
Für den Boden mixt du eingeweichte Datteln mit Haferflocken, Mandeln und Walnüssen. Zusätzlich kommen Kokosöl und ein Süßungsmittel wie Agavendicksaft dazu. Dann drückst du die Masse in die Tarteform und lässt sie entweder kühlen oder backst sie kurz durch.
- → Geht’s auch ohne Backen?
Ja, wenn du nicht backen willst, kannst du den Boden einfach direkt in die Form drücken und über Nacht in den Gefrierschrank stellen. So wird er fest genug für die Creme.
- → Wie mache ich die Creme?
Erhitze die Himbeeren, streich sie durch ein Sieb und verrühr sie mit Kokoscreme, pflanzlichem Joghurt, Zitronensaft und einem Süßungsmittel. Danach kommt Agar Agar rein, damit die Creme schön fest wird. Einfach alles gut mixen!
- → Passt die Tarte zu speziellen Diäten?
Ja, sie ist vegan und glutenfrei. Alle Zutaten wurden bewusst pflanzlich gewählt, sodass sie sich für unterschiedliche Ernährungsweisen eignet.
- → Wie lange muss die Tarte kalt stehen?
Gib der Tarte am besten eine ganze Nacht im Kühlschrank, damit die Creme richtig gut fest werden kann.
- → Was kann ich statt Agavendicksaft nehmen?
Du könntest auch Honig, Kokosblütenzucker oder ein anderes flüssiges Süßungsmittel verwenden, wenn kein Agavendicksaft da ist.