Indulge in a slice of heaven with our Raspberry White Chocolate Tart! This delectable dessert is a perfect blend of tart raspberries and creamy white chocolate, all nestled in a buttery crust. Whether you're entertaining guests or simply treating yourself, this dessert is sure to impress. Don't forget to snap a pic and share your sweet moment with us!
- 1 ½ cups gluten-free Pamela’s Graham Crackers
- 1/2 cup Pamela’s Almond Flour
- 5 tbsp Butter (melted)
- 2 cups raspberry (fresh or frozen)
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp agar agar (substitute with gelatin powder 1:1 ratio)
- ⅔ cup coconut milk
- 1 cup raw cashews (soaked for 3-4 hours, drain and rinse)
- ¾ cup white chocolate), melted and cooled
- 2 tbsp coconut oil, melted.
- 2 tbsp maple syrup
White Chocolate Layer
Preheat the oven to 350F.
For the crust add graham crackers into a food processor. Pulse until the graham crackers are like powder. Add the almond flour and the butter and process until mixed well. Firmly press dough into the tart mold and press up on the sides as well.
Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
In a small saucepan add raspberries, water, and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree raspberries and add a little bit of water if the sauce is too thick. Add 1 tsp of agar agar powder and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple of minutes, then spread raspberry jam/sauce into the crust and let set in the fridge for another 30 minutes.
In the meantime, prepare the white chocolate layer. Melt white chocolate and coconut oil in a small saucepan over low heat and set aside. In a food processor or high-speed blender add cashews, maple syrup, and coconut milk. Process until completely smooth. Add melted chocolate and process until combined. Pour the white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. If you prefer a very white layer use a different sweetener since the maple syrup will give it an amber color.
Garnish with sugar-coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.