I made this vegan raspberry & chestnut cream tart for diner last week (you might have seen the story:)): very quick to bake and perfect for the summer!
🌰🌰🌰 R E C I P E 🌰🌰🌰
If you are not up for a shortcrust you can of course use an industrial one:) Otherwise here is a recipe I tried 👊🏼:
In a food processor combine 1/2 cups gluten-free flour (I use my own chestnut flour but any kind would work!), 2tbsp unrefined sugar and salt. Pulse until combined.
Add 80g vegan organic spreadable and mix slowly (I used @naturli a delicious brand from Denmark that I found in @planetorganic ).
Do the same with 2tbsp coconut oil (I used @bionaorganic also found in @planetorganic ).
Slowly add 1tbsp almond milk and pulse until a ball form. Flatten it into disks, wrap in wax paper and pop in te fridge for 30mn to one hour.
For the topping: I mixed 200g of soja yogurt from @coyo_uk with 100g @chestnutcheeks cream.
Take the base out of the fridge and roll the dough into a large circle and spread the yogurt/chestnut cream mixture and add at least 200g of raspberry (I did put 200g but would have been good to have a few more).
Put in the oven for 40mn at 180C.
Enjoyyyyy !! 😋