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Two-layer vegan strawberry cake with pink frosting and fresh strawberries on top.

Vegan Raspberry Cream Tart

This beautiful vegan raspberry mousse tart is light and creamy and packed with delicious, fresh raspberries. It's a perfect dessert for Valentine's Day or any time of the year!
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Food Processor
  • Tart Pan
  • Saucepan
  • Blender

Ingredients
  

Crust

  • 1.5 cups gluten-free oats
  • 0.5 cup almonds
  • 5 tbsp coconut oil melted
  • 2 tbsp maple syrup

Raspberry Jam Layer

  • 2 cups fresh raspberries or frozen
  • 0.5 cup water
  • 2 tbsp maple syrup
  • 0.25 cup white chia seeds optional
  • 1.5 tsp agar powder

Raspberry Mousse Layer

  • 1 can organic heavy coconut cream
  • 0.25 cup maple syrup
  • 2 tbsp freeze dried raspberries
  • 0.33 cup frozen raspberries
  • 3 tbsp coconut oil
  • 1 cup cashews soaked

Instructions
 

  • Preheat oven to 350°F (175°C). In a food processor, combine oats and almonds. Pulse until combined, then add melted coconut oil and maple syrup. Process into a moist mixture.
  • Firmly press dough into the tart pan, pressing up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
  • Place raspberries, water, and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Puree with a hand mixer, then transfer back into the pan. Fold in chia seeds and mix well. Add agar powder and simmer over low heat for about 5 minutes while stirring continuously. Let it sit for about 5 minutes to cool down.
  • Pour raspberry mixture into the tart halfway full. Transfer into the freezer for about 15 minutes.
  • In a food processor, process soaked cashews for about 5-10 minutes until completely smooth. In a small saucepan, add coconut cream, maple syrup, freeze dried raspberries, frozen raspberries, and coconut oil. Heat over low and simmer for about 5 minutes. Add cashew cream and mix well.
  • Pour the raspberry mousse mixture on top of the raspberry jam layer and refrigerate for another 2-3 hours.
  • Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days.

Notes

Soak cashews in water overnight or for at least 4 hours. Feel free to garnish with fresh raspberries or other fruits of your choice.
Keyword Elevated Vegan, Guilt-Free, Vegan Shortcrust Pastry