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Raspberry & Hazelnut Tart

A cocoa-hazelnut crust with raspberry chia jam and a creamy pink filling.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Contains hazelnuts and cashews. Use the listed millilitres: this source uses Australian tablespoons. Soak dry dates in hot water and drain thoroughly before using.

Raspberry & Hazelnut Tart

23 cm tart · soak nuts 4 hours · chill at least 6 hours

Ingredients

Crust: 260 g roasted hazelnuts; pinch salt; ¼ cup cacao; 200 g soft pitted dates; 1 tsp vanillaJam: 125 g raspberries; 30 ml water; 14 g chiaCream: 280 g raw cashews, soaked and drained; 75 g maple syrup; 200 g raspberries; 20 ml lemon juice; 40 ml plant milk; 45 g melted cacao butterOptional: berries and vegan chocolate

Step by step

Process crust ingredients until they hold together. Press into a greased removable-base tin. Freeze 30 minutes, then carefully unmould the empty shell.
Simmer jam berries and water 2–3 minutes. Add chia, cook 5 minutes and cool.
Blend filling ingredients, all at room temperature, until smooth. Spread jam inside the shell, add cream and chill at least 6 hours. Decorate and keep refrigerated.

Original recipe and image: @panaceas_pantry.

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