Raspberry Tart with Dairy-Free Crème Pâtissière

This sweet, tart, juicy raspberry tart is made with dairy-free pastry cream. Our resident pastry chef, Riann, makes all the French classics with a dairy-free twist and you’d never know the difference.

Raspberry Tart with Dairy-Free Pastry Cream

This sweet, tart, juicy raspberry tart is made with dairy-free pastry cream. Our resident pastry chef, Riann, makes all the French classics with a dairy-free twist and you’d never know the difference.

Indulge in the delightful experience of savoring this sweet, tart, and juicy raspberry tart, expertly crafted with a delectable dairy-free pastry cream. Our talented resident pastry chef, Riann, possesses a remarkable skill for infusing all the beloved French classics with a dairy-free twist that astounds even the most discerning palates. With Riann’s masterful touch, the dairy-free pastry cream achieves a velvety texture and creamy richness that rivals its traditional dairy-based counterpart, making it a perfect complement to the vibrant and luscious raspberries adorning the tart’s surface. Every sumptuous bite transports you to a realm of flavor and satisfaction, where the harmony of sweet and tangy raspberry notes dances seamlessly with the delectable, silky pastry cream. In this culinary masterpiece, the absence of dairy is a mere afterthought, for Riann’s artistry ensures that you’d never know the difference.

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Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

I make homemade pizza dough at least once a week, but that wasn't always the case. I used to think scratch pizza dough would take too long, be too much fuss, and not be worth the effort. How wrong I was! Our five-ingredient pizza dough is foolproof in terms of flavor and freshness. You can count on this simple recipe every time!

Reasons You’ll Love Our Dairy-Free Raspberry Tart 

This dairy-free twist on the French classic is even better than the original!

    • Delectable Flavor –The combination of sweet, tart raspberries and creamy dairy-free crème pâtissière creates a taste sensation that is truly irresistible. Each bite is a harmonious balance of fruity goodness and velvety richness.

    • Dairy-Free Delight – This recipe caters to individuals with lactose intolerance or dairy allergies, allowing them to enjoy a luxurious and decadent dessert without any compromise on taste or texture.

    • Expertly Crafted – The creme patissiere in this recipe is masterfully created by our resident pastry chef, Riann, who skillfully infuses French pastry classics with a dairy-free twist. You can trust that the result is a creamy and smooth filling that rivals any traditional dairy-based version.

    • Eye-Catching Presentation – The vibrant red raspberries beautifully adorn the tart’s surface, creating a visually stunning dessert that is as pleasing to the eyes as it is to the palate.

    • Perfect for Special Occasions – This Raspberry Tart is an ideal centerpiece dessert for any special occasion or gathering, impressing your guests with its exceptional taste and elegance.

    • Plant-Based Indulgence – Embracing dairy-free patissiere and using plant-based milk adds a wholesome touch to the tart, making it a guilt-free indulgence that supports a plant-based lifestyle.

    • Versatile Dessert – Whether served at a sophisticated dinner party or enjoyed as a delightful afternoon treat, this Raspberry Tart is a versatile dessert that brings joy in every setting.

    • Artistry in Baking – With Riann’s expertise and culinary artistry, this recipe showcases the limitless possibilities of dairy-free baking, proving that exquisite and sumptuous desserts can be created for everyone to relish.

Our Raspberry Tart with Dairy-Free Creme Patissiere Recipe is a celebration of delectable flavors, inclusive indulgence, and the mastery of a talented pastry chef. A treat for the senses and the soul, this tart is bound to become a favorite that you’ll cherish for its exceptional taste and thoughtful preparation.

Dairy-free raspberry tart

Raspberry Tart with Dairy-Free Crème Pâtissière

Ingredients

This dairy-free raspberry tart is simple to make! Give it a try!

    • Almond flour – Almond flour provides a nutty and gluten-free base for the tart crust, adding a delicate and delicious flavor to the dessert.
    • Coconut oil, melted (or dairy-free butter) – The melted coconut oil or dairy-free butter binds the almond flour together, creating a firm and crisp tart crust once baked.
    • Maple syrup or agave syrup – Maple syrup or agave syrup adds a touch of natural sweetness to the crust, complementing the creme patissiere and raspberry filling.
    • Pinch of salt – The pinch of salt balances the sweetness and enhances the overall flavor profile of the tart crust.
    • Dairy-free crème pâtissièreDairy-free crème pâtissière is a luscious and velvety custard-like filling made without any dairy ingredients, offering a rich and creamy texture with a delectable flavor.
    • Fresh raspberries – The fresh raspberries crown the tart, adding a burst of vibrant color, natural sweetness, and tartness that complements the creamy creme patissiere
    • Fresh mint leaves – Fresh mint leaves serve as a refreshing and aromatic garnish, enhancing the presentation and adding a subtle hint of mint flavor.
    • Powdered sugar – A dusting of powdered sugar adds a touch of elegance to the tart, making it visually appealing and even more enticing.

This Raspberry Tart with Dairy-Free Creme Patissiere Recipe is a delectable combination of wholesome and thoughtfully chosen ingredients, ensuring a dairy-free dessert that delights both the palate and the eyes.

Dairy-free raspberry tart

How to Make Raspberry Tart with Dairy-Free Crème Pâtissière

Don’t be afraid! This is a very simple dairy-free recipe!

    • Preheat the oven to 350°F (175°C).
    • In a mixing bowl, combine the almond flour, melted coconut oil or dairy-free butter, maple syrup or agave syrup, and a pinch of salt for the tart crust. Mix until the ingredients are well combined, and the mixture resembles coarse crumbs.
    • Press the tart crust mixture into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
    • Bake the tart crust (using pie weights) in the preheated oven for 12-15 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
    • While the tart crust is cooling, prepare the dairy-free crème pâtissière. In a saucepan, whisk together the dairy-free milk, granulated sugar, and cornstarch over medium heat. Continue whisking until the mixture thickens and comes to a gentle boil.
    • In a separate bowl, whisk plant-based egg substitute until smooth. Slowly add a small amount of the hot milk mixture to the egg yolks while whisking continuously to temper them.
    • Gradually pour the tempered egg yolks back into the saucepan with the milk mixture, stirring constantly. Cook for another 2-3 minutes or until the creme patisserie thickens to a custard-like consistency.
    • Remove the creme patisserie from the heat and stir in the vanilla extract. Let it cool slightly.
    • Once the tart crust and creme patisserie have cooled, spread the crème pâtissière evenly over the tart crust.
    • Arrange the fresh raspberries on top of the creme patisserie in a decorative pattern.
    • If desired, garnish the tart with fresh mint leaves and a dusting of powdered sugar for an extra touch of elegance.
    • Refrigerate the Raspberry Tart with Dairy-Free Crème Pâtissière for at least 1-2 hours before serving to allow the flavors to meld together.
    • Slice and serve the Raspberry Tart with Dairy-Free Crème Pâtissière, and enjoy this delightful and dairy-free dessert that will impress all your guests!
Dairy-free raspberry tart

Raspberry Tart with Dairy-Free Crème Pâtissière Variations

This recipe is so versatile and here are some suggestions for variations.

    • Mixed Berry Tart – Instead of using only raspberries, create a mixed berry tart by combining raspberries with other berries like blueberries, strawberries, and blackberries. The medley of flavors and colors will make a stunning and irresistible dessert.
    • Lemon-Infused Creme Patissiere – Add a zesty twist to the creme patissiere by infusing it with lemon zest or a splash of lemon juice. The bright citrus flavor pairs beautifully with the sweet-tart raspberries.
    • Chocolate Drizzle – Drizzle dairy-free melted chocolate over the tart before serving for an indulgent touch. The combination of chocolate and raspberries is a classic pairing that everyone will adore.
    • Coconut Cream Topping –Top the creme patissiere with a layer of dairy-free coconut whipped cream for an extra layer of creaminess and coconut flavor that complements the raspberries perfectly.
    • Nutty Crust – Experiment with different nut flours for the tart crust, such as hazelnut or pecan flour. The nutty flavors will add depth to the dessert and complement the fruity filling.
    • Mini Tartlets – Instead of making a single large tart, create individual mini tartlets using a muffin tin. It makes for an adorable and convenient serving size for parties or gatherings.
    • Almond or Coconut Extract – Enhance the flavor of the creme patissiere by adding a hint of almond or coconut extract. These extracts will bring out the nutty and tropical notes in the dessert.
    • Raspberry Coulis – Drizzle a vibrant and tangy raspberry coulis over the tart before serving for an extra burst of raspberry goodness.
    • Gluten-Free Crust – For those with gluten sensitivities, experiment with gluten-free crust alternatives like a combination of gluten-free oats and almond flour or a store-bought gluten-free crust.
    • Fresh Mint Syrup – Infuse some fresh mint leaves into a simple syrup and drizzle it over the raspberries for a refreshing herbal touch.

These variations offer endless possibilities to personalize your Raspberry Tart with Dairy-Free Creme Patissiere, allowing you to create a dessert that suits your taste preferences and makes a delightful impression on any occasion.

Dairy-free raspberry tart

More Dairy-Free & Egg Free Desserts

Can you say yum! 

    • Dairy-Free Peppermint Chocolate MoussePeppermint mousse parfaits are a delightful and indulgent dessert, combining the rich and creamy texture of chocolate mousse with the refreshing burst of peppermint, creating a truly wonderful and irresistible treat.
    • Ultimate Dairy-Free CannolisVegan cannolis are a delightfully exquisite dessert, boasting a harmonious blend of crispy, flaky shells and lusciously creamy fillings that captivate the senses and offer a truly blissful indulgence.
    • Rustic Hand-Cut Sugar Cookies These themed vegan sugar cookies are versatile and easy to make. They will please even the harshest baked goods critics!
    • Dairy-Free Greek Yogurt Dessert This Vegan Greek Yogurt Dessert is fresh, healthy, and not too sweet. It’s a visually interesting and beautiful dessert and is one of my personal favorites!

If you decide to try any of these recipes, please let us know by leaving a comment below

Raspberry Tart with Dairy-Free Pastry Cream

Raspberry Tart with Dairy-Free Crème Pâtissière (pastry cream)

Denise Keniston - Basil Lover
This sweet, tart, juicy raspberry tart is made with dairy-free pastry cream. Our resident pastry chef, Riann, makes all the French classics with a dairy-free twist and you’d never know the difference.
4.50 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine French

Equipment

  • 9" tart pan or individual tart pans

Ingredients
  

  • 2 cups fresh raspberries (rinsed and dried)
  • 1 1/2 cups flour (we use almond flour)
  • 1/4 cup coconut oil, melted (or dairy-free butter)
  • 2 tbsp maple syrup or agave syrup
  • 1 pinch sea salt
  • 3 cups dairy-free crème pâtissière
  • 1 bunch fresh mint
  • 1/2 cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F (175°C).
    In a mixing bowl, combine the almond flour, melted coconut oil (or dairy-free butter), maple syrup (or agave syrup), and a pinch of salt to make the tart crust. Mix until the ingredients are well combined and form a crumbly texture.
  • Press the tart crust mixture into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
  • Bake the tart crust in the preheated oven for 12-15 minutes, or until it turns golden brown. Remove from the oven and let it cool completely.
  • While the tart crust is cooling, prepare the dairy-free creme patisserie. In a saucepan, combine the dairy-free milk, granulated sugar, and cornstarch. Heat the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency.
  • In a separate bowl, prepare the plant-based egg substitute by mixing ground flaxseeds or chia seeds with water. Let it sit for about 5 minutes until it forms a gel-like consistency.
  • Remove the creme patisserie from the heat and stir in the vanilla extract and the prepared plant-based egg substitute. Mix until the custard is smooth and well combined.
  • Pour the dairy-free creme patisserie into the cooled tart crust, spreading it out evenly.
  • Arrange the fresh raspberries on top of the creme patisserie in a decorative pattern.
  • If desired, garnish the tart with fresh mint leaves and a dusting of powdered sugar for an elegant presentation.
  • Refrigerate the Raspberry Tart with Dairy-Free Creme Patisserie for at least 1-2 hours before serving to allow the flavors to meld together and the creme patisserie to set.
  • Slice and serve this delightful Raspberry Tart with Dairy-Free Creme Patisserie, and savor the luscious combination of creamy custard and vibrant raspberries in every blissful bite!
Keyword dairy-free creme pattiserie, pastry cream, raspberry tart
Tried this recipe?Let us know how it was!

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