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Raspberry Filling:
Heat the raspberries in a saucepan and cook briefly until they can be easily mashed. Strain them through a fine-meshed sieve, collecting the juice (yields about 200 ml).
Pour about 3 tbsp of water into a small container and dissolve the cornstarch with the agar powder in it.
Add the raspberry juice and all other ingredients for the filling into a pot. Pour in the cornstarch-agar mixture and bring to a boil, stirring constantly. Reduce the heat and cook for another 1-2 minutes, stirring, until nicely thickened.
Pour the mixture into the tart shell and allow it to cool to room temperature for about 1 hour. Then place in the refrigerator and chill for at least 2 more hours (or preferably overnight) until the filling is completely set.
Garnish:
Garnish with fresh raspberries, red currants, pomegranate seeds, and sprinkles if desired. I also made some pretty chocolate designs using a 3D chocolate printer.
Slice and enjoy!
Nutrition Information (Per Serving, approx. 1 slice)
Calories: 250
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Sugar: 15g
Sodium: 50mg
Vitamin C: 10% of the Daily Value (DV)
Calcium: 4% of the DV
Iron: 10% of the DV
Tips:
Texture Adjustment: If you prefer a crunchier crust, bake it longer until it reaches your desired texture.
Sweetness Level: Adjust the amount of sugar in the filling to your taste preference.
Decorative Touches: Use a 3D chocolate printer for intricate chocolate designs to enhance the tart’s presentation.
I hope you enjoy making and savoring this vegan raspberry chocolate tart as much as I did. It’s a treat that’s sure to impress your friends and family!
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