Raspberry Tart with Dairy-Free Crème Pâtissière (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.
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!
Tried this recipe?Let us know how it was!