This raspberry tart feels like winter magic captured in a dessert. A crisp almond flour crust is layered with roasted pecans, a bright and sweet raspberry compote and a cloud of whipped coconut cream. Elegant yet wholly comforting, it’s the kind of vegan showpiece that quietly steals the holiday table.
Coconut Cream Pecan-Raspberry Tart (Vegan & Gluten-Free)
Ingredients
Crust
Dry ingredients
- 4.2 oz. almond flour
- 1.4 oz. potato starch
- 0.7 oz. brown rice flour
- 1 pinch salt
Wet ingredients
- 1.6 oz. maple syrup
- 0.7 oz. olive oil
Pecan layer
- 3/4 cup pecans roasted
Raspberry compote layer
- 5.3 oz. frozen raspberries
- 1-1/2 Tbsp. maple syrup
- 1-1/2 Tbsp. coconut sugar
- 2 tsp. lemon juice
- 1 pinch salt
Coconut cream layer
- 7 oz. coconut cream or coconut milk, chilled in can for 24 hours
- 2-3 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
Optional toppings
- Candied cranberries
- Fresh herbs such as rosemary
Instructions
-
Preheat oven to 340 degrees F. Line baking sheet with silicone mat or parchment paper. If pecans are not already roasted, spread them on baking sheet and roast 8 minutes. Let cool completely.
-
For crust, set out a baking sheet and a tart pan measuring 8 inches across top and 7-1/2 inches at base. In bowl, combine dry crust ingredients. Add wet ingredients and mix with spatula and then knead dough with hands until smooth.
-
On flat work surface, lay out sheet of parchment paper, place on dough ball and cover with large piece of plastic wrap. Roll out dough between parchment and plastic wrap into a circle slightly larger than tart pan, and about 1/6-inch thick. Remove plastic wrap, place tart pan (bottom removed) upside down on dough, slide a hand under the parchment, hold the pan with the other hand, and flip it over onto baking sheet. Fit dough into tart pan by pressing gently and trimming the edges. (Note: Because the dough is gluten-free, it may tear easily; if it does, simply press the torn areas back together with your fingers. If using a tart pan without a removable bottom, prick the dough lightly with a fork.)
-
Bake crust 16-19 minutes until lightly golden. Cool completely.
-
For raspberry layer, in small saucepan, combine all raspberry layer ingredients. Heat over medium-low. Once berries release juices, simmer 5-7 minutes until slightly thickened. Remove from heat, stir in lemon juice and cool completely.
-
For coconut cream topping, scoop about 7 oz. of solid coconut cream from a can chilled for 24 hours. Whip until light and creamy. Add maple syrup and vanilla extract and whip again to combine. Keep chilled until use.
-
To assemble tart, chop roasted pecans and spread evenly over cooled crust. Spread the cooled raspberry mixture over pecans. Spoon coconut cream over raspberry layer.
-
Decorate with candied cranberries or herb leaves, if desired. Chill tart at least 30 minutes before slicing.
Recipe Notes
Tips
• Potato starch gives the crust a light, crisp texture. Substituting with cornstarch or tapioca starch will change the texture and the taste.
• The roasted pecans should be chopped into about ¼-inch pieces for the best texture. Larger pieces make slicing difficult, and pieces that are too fine lose their crunch.
• This tart is best enjoyed on the day it is assembled. However, the crust, pecans, raspberry jam and coconut cream can all be prepared ahead and assembled on the day of serving.
Bake it better with the good stuff. Shop Vitacost for everything you need.
Featured Products
