Vegan Raspberry tart

about 35 min. + resting time 2.5 hours easy
What you need: Cake tin Ø 20 cm, hand blender

For the base

  • 160 g oat flakes
  • 40 g almond flakes
  • 120 g dates
  • 30 g agave syrup

For the raspberry cream

  • 200 ml raspberry juice
  • 1 leaf Vegatine
  • 30 g erythritol
  • 200 g soya vanilla yoghurt
  • 1 tsp. Decocino tonka flavouring paste 

Raspberry jam

  • 200 ml raspberry juice
  • 1/2 Vegatine leaf
  • 10 g erythritol
  • Fresh fruits: raspberries, strawberries, cherries

Preparation

No-oven baking

  1. Grease a round cake tin with a push-up base of 20 cm in diameter.
  2. Finely ground 160 g oat flakes and 40 g almond flakes in a blender.
  3. Add 120 g soft dates and 30 g agave syrup and puree everything. Then press the dough into the tin, pull up the edges and leave to chill in the fridge.
  4. Put 200 ml raspberry juice with one Vegatine leaf and 30 g erythritol in a small pan and bring it to the boil, stirring occasionally. Then simmer for 3 minutes while constantly stirring. Remove from the heat and leave to cool briefly.
  5. Meanwhile, stir 200 g vanilla soya yoghurt with 1 tsp. ground bourbon vanilla in a bowl. Stir the cooled juice mixture into the yoghurt and then pour everything onto the cake base. Leave to cool in the fridge until the cake has set (after about 30 minutes).
  6. While the cake is chilling, stir another 200 ml raspberry juice with half a leaf of Vegatine and 10 g erythritol in a pan and bring to the boil. Simmer for 2 minutes until the Vegatine leaf is completely dissolved, stirring constantly. Pour the mixture over the set yoghurt cream.
  7. Finally, leave the cake to set in the fridge for about 2 hours. Decorate with fresh fruits.

Products used

Sheet Vegatin
Sheet Vegatin
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Flavouring pastes
Flavouring pastes
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