A tart you want to keep going back to.
This no bake chocolate raspberry tart is really quite special and extremely indulgent. I know I say, most of my desserts can be made whenever, for a celebration or just because you want to.
But for this tart I must say - keep it for that super special occasion, because it’s definitely not an everyday tart.
This is the recipe that you look for when you're searching the internet for the perfect recipe - an easy dessert to impress guests. Trust me this tart WILL IMPRESS.
And a bet, not a single person eating this tart could possibly tell this tart was gluten free let alone vegan!
And that’s the cherry on top you can bombshell around the dinner table whilst your guests devour their slice. Making them even more bewildered by the epic confection you just knocked up.
Now you must be thinking, for such an epic tart it must come with a price. Perhaps, 5hrs slaving in the kitchen making each layer? Or complex techniques.
Well lucky for you this vegan raspberry tart is actually extremely easy to make. And only requires 30mins prep time! And is the perfect dessert to make ahead of time.
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make a raspberry tart vegan
Here I will break down this gluten free vegan tart recipe. To start, make the no bake tart crust, start by blending the free from biscuits and vegan melted butter in a food processor until it resembles wet sand.
Transfer to the prepared tart tin and distribute it until it evenly covers the entire pan.
Then melt together your vegan chocolate and butter together for 30 second intervals. Then pour over the tart biscuit base. Set aside while you make the pink tart filling.
Raspberry mousse recipe
Before we begin blending all the ingredients together we need to make the raspberry coulis. For this simply place the raspberries, sugar and water to a pan and heat on medium/high heat until the raspberries have slightly disintegrated into a runny raspberry sauce.
Then remove from heat and sieve over a bowl to remove seeds.
No Bake Chocolate Raspberry Tart
If however you don’t have the ingredients or time to make this raspberry coulis - because let's be realistic - sometimes you can’t be bothered to do a little extra. I understand.
If that's you, then just microwave 2 tablespoon of raspberry jam with a 1 tablespoon of water until you have a slightly runny consistency that you can add to your raspberry mousse filling.
The no bake tart filling
For the mousse just blend together the vegan cream cheese, coconut cream, soaked cashews, raspberry coulis, sugar and cornflour. It may take some time to blend all of this together until it becomes smooth and creamy. Depending on what blender/food processor you're using.
But just be patient, keep with it. Keep mixing the ingredients between intervals to help keep it moving. And before you know it, it’ll come together.
If you want to achieve the color I got for this tart than once your ingredients have blended together, add in a couple of drops of vegan red food gel. Blend and watch it slowly brighten and change color… so satisfying!
Pour the no bake chocolate raspberry tart filling on top of the chocolate tart base. And refrigerate for 6hrs or freeze for 1-2hrs.
All that’s left is to decorate.
For this tart I decorated it using a mixture of raspberries, blackberries and blueberries. The way I did this was by creating an outline of a heart on the tart with the raspberries.
Once I achieved the shape, I carefully placed the berries in the center and used pomegranate seeds to fill the gaps.
Other ways to decorate this raw vegan raspberry tart
The best thing about tarts is you can go crazy with the decoration. Pipe some chocolate ribbons around the tart border, pipe some buttercream swirls, create a fruit border. Go wild. Here’s some of my most popular tarts for inspiration:
Ingredients notes and substitutions
Free from vegan biscuits – I’d recommended the narins brand - their biscuits are soy free too! If you’ve decided you don’t want to make this tart vegan simply substitute the biscuits for regular plain biscuits. Digestives would work perfectly here.
Melted butter – Binds the biscuit crumbs together, which helps to mold around the tart tin.
Cornflour – adds stability to the cheesecake filling.
Coconut cream – Adds a fresh nutty creaminess to the cheesecake, visit my FAQS here, as to how you can find and use this cream.
Soaked cashews - Once blended with the other ingredients it creates a beautifully smooth, and creamy tart filling. That balances beautifully with the freshness of the raspberries.
Sweetener of choice – A great choice for the crust is to add maple syrup as its sweetener, as it will help to bind the crust ingredients, but coconut, cane or caster sugar will also work well in both the crust and filling.
If you would prefer not to make this tart vegan simply substitute the vegan cream cheese for full fat cream cheese - I’d recommend using the philadelphia brand.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make ahead and storing
As you will need to set this tart for at least 6hrs in the refrigerator. It’s perfect to make the night before.
Or if you're in a slight rush just pop it in the freezer for an hour or 2 and you're sorted.
This tart keeps for 5 days when refrigerated - but if you opted in to use fresh fruit to decorate the tart, then it will need to be eaten before then. Usually 2-3 days.
However, I highly doubt it will last that long - it will probably be devoured by your guests in 1 sitting 🙂
How to make this chocolate raspberry tart nut free
To make this no bake chocolate raspberry tart nut free, you can substitute the cashews for silken tofu. Bear in mind however, if you do make this swap your tart will no longer be soy free. But this is a brilliant substitute for the cashews and works in a very similar way.
Leave me a comment below if you opted for this nut free alternative.
More easy vegan recipes to impress with a crunchy vegan, soy and gluten free base try
Make sure to tag me @whiskmefree on Instagram and leave a review below if you make this Tart. To pin this recipe and save it for later, you can use the button on the recipe card below or on any of the photos above. Happy baking!
The Chocolate Raspberry Tart Recipe
Raspberry No Bake Mousse Tart - The Best Dessert to Impress
- Tart tin
- Food Processor
- 250 g Gluten free and vegan biscuits
- 60 g Vegan butter (melted)
- 200 g Cream cheese
- 300 g Cashews (soaked)
- 30 g Coconut cream
- 1 tablespoon Cornflour
- 120 g Sugar
- Few drops Vegan red food gel
- 100 g Frozen/fresh raspberries
- 120 g Caster sugar
- 2 tablespoon Water
- 80 g Vegan chocolate
- 1 ½ tablespoon Vegan butter
- Blend the plain biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – it should have a sandlike texture250 g Gluten free and vegan biscuits, 60 g Vegan butter
- Transfer to prepared tart tin and pat down evenly using the flat bottom surface of a glass.
- Melt the vegan chocolate and butter together in the microwave and pour over the tart base. Spread evenly acrosss the base and leave aside while you prepare the tart mousse.80 g Vegan chocolate, 1 ½ tablespoon Vegan butter
- For the mousse begin by making the raspberry coulis. Simply place the raspberries, sugar and water to a pan and heat on medium/high heat until the raspberries have slightly disintegrated into a runny raspberry sauce.100 g Frozen/fresh raspberries, 120 g Caster sugar, 2 tablespoon Water
- Remove from heat and sieve over a bowl to remove seeds.
- Blend all the mousse ingredients together, including the raspberry coulis until fully combined and smooth. Spread evenly around tart, and set in the fridge for 6hrs or 1-2hrs in the freezer200 g Cream cheese, 300 g Cashews, 30 g Coconut cream, 1 tablespoon Cornflour, 120 g Sugar, Few drops Vegan red food gel
- Once set decorate with berries of your choice. See video below on how I decorated mine.
This is my ultimate dinner party dessert to impress. Let me know what other gluten-free vegan tart recipes you want to see next.
DO YOU HAVE PINTEREST? WHY NOT PIN THE FOLLOWING PICTURE TO SAVE THIS RECIPE FOR LATER. AND YOU CAN FIND ME HERE 🙂
Easy homemade dessert to impress -pinterest
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