Raspberry Tart with Walnut Oat Crust
Raspberry tart was always one of my favorite home-made dessert growing up and often my dad's birthday "cake" given his allergy to eggs. I recreated my mom's tart using vegan and gluten-free ingredients but you wouldn't know it when you took your first bite.
- For the crust
- 1 1/4 walnuts
- 3/4 cup gf rolled oats
- 3/4 cup gf oat flour (or other flour)
- 1/4 tsp Himalayan or sea salt
- 1/4 cup maple syrup
- 3 TBSP coconut oil
- 1/4 tsp vanilla bean powder
- For the filling
- 6 ounces 1/2 can of organic heavy coconut cream.
- 2 cups organic fresh raspberries
- 1/4 tsp vanilla bean powder
- Preparing the crust
- Preheat oven to 350F
- In a food processor place the walnuts, oats, oat flour and sea salt and blend until it resembles a coarse meal. Then add the coconut oil, maple syrup and vanilla bean and blend until it resembles a sticky damp dough. Do not over blend. You want it to be a coarse texture.
- Press and shape the dough into a pie form, making sure the borders are thick enough. Poke some holes in the bottom and bake for 25 min. Then let the crust cool before making the filling.
- Preparing the filling
- Refrigerate the coconut cream can overnight.
- The day of making the pie, place a porcelain bowl in the freezer for a few hours. Place half the can of heavy coconut cream in the frozen bowl without the liquid (reserve the liquid and the rest of the cream for future smoothies), 1/4 tsp vanilla bean powder and whip it together. Spread on the cooked but cool crust.
- Rinse and pat dry the raspberries and place on top of the whipped cream and serve.
