Looking for a dessert that’s both elegant and approachable? This Raspberry White Chocolate Tart is an irresistible blend of tangy fruit and sweet cream, nestled in a gluten-free oat-and-almond crust. The creamy vegan white chocolate layer complements the vibrant raspberry base beautifully, while the optional garnishes add color and texture—making it perfect for brunches, celebrations, or just treating yourself!

Vegan & Gluten‑Free Raspberry White Chocolate Tart

Why You’ll Love This Recipe

Balanced flavors: Bright raspberries meet smooth white chocolate—a delightful contrast.
Everyone can enjoy it: Gluten-free and vegan-friendly without sacrificing indulgence.
Make-ahead convenience: A stellar centerpiece dessert that sets in the fridge overnight.
Customizable garnish: Add fresh fruit, coconut, or festive colors as you like.
Simple ingredients: No fancy flours or obscure items—ready for quick prep.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Tart Crust

2 cups gluten-free oats (or oat flour)
½ cup ground almonds (almond flour)
½ tsp salt
⅓ cup vegan butter (or coconut oil), melted
2 tbsp maple syrup

Raspberry Layer

2 cups raspberries (fresh or frozen)
⅔ cup water, divided
3 tbsp sugar (or syrup), to taste
1 tsp agar powder (not flakes)

White Chocolate Layer

7 oz vegan white chocolate, chopped
200 ml coconut cream (top solid layer of a full-fat coconut milk can)

Optional Garnishes

Fresh raspberries, sugared cranberries, pomegranate arils, desiccated coconut

Instructions

1. Make the Crust

Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with vegan butter or coconut oil.
Blend oats and almond flour in a food processor. Transfer to a bowl and stir in salt. Add melted vegan butter and maple syrup to form a dough—add water if needed.
Press evenly into the tart pan and bake for 15 minutes until golden. Cool completely on a wire rack.

2. Prepare the Raspberry Layer

In a saucepan, cook raspberries with ¼ cup water for 3 minutes until softened.
Meanwhile, whisk the remaining ⅓ cup of water with agar powder until dissolved.
Mash the raspberries, stir in sugar and agar mixture, then bring to a boil for 1–2 minutes.
Pour into the cooled crust and chill in the fridge or freezer for 15 minutes until set.

3. Make the White Chocolate Layer

Melt the vegan white chocolate in a heatproof bowl over a water bath.
Warm the coconut cream and stir into the melted white chocolate until smooth.
Pour gently over the raspberry layer, then refrigerate for at least 3 hours (or overnight) until completely set.

4. Garnish & Serve

Decorate with fresh raspberries, sugared cranberries, pomegranate seeds, or a sprinkling of desiccated coconut. Slice and serve chilled.

Variations

Use citrus zest (lemon or orange) in the crust or white chocolate layer for an extra zesty note.
Layer berries: Add a thin layer of blueberries or strawberries between the raspberry and white chocolate layers for depth.
Try chocolate: Use vegan dark or milk chocolate in place of white for a richer flavor.
Switch crusts: Substitute ground gluten-free graham crackers or cookies for a different texture.

Storage & Serving

Store the tart in the refrigerator for up to 3–4 days, covered tightly. For a firmer texture, you can freeze it and thaw in the fridge before serving. Slice gently with a slightly warm knife for clean cuts.

Frequently Asked Questions

What if I don’t have oat flour?

You can blend whole oats into flour using a blender or food processor before mixing the crust.

Can I use gelatin instead of agar?

Yes—use ½ tsp powdered gelatin dissolved in warm water (not for vegan-friendly). Note: gelatin needs chilling to set.

Do I need to thaw frozen raspberries first?

No—use them frozen. They’ll break down nicely during cooking.

Can I make the crust nut-free?

Yes—swap almond flour for more oat flour or a nut-free gluten-free blend.

Why use just the solid coconut cream?

It gives the filling a rich and creamy texture without extra liquid.

Can I omit the maple syrup?

Yes—use additional vegan butter or a plant-based sweetener of choice.

Can I double this recipe?

Only if you have two tart pans and enough fridge space for setting.

Why does the raspberry layer need agar?

Agar helps it set firmly at fridge temperature, ensuring clean layers and easy slicing.

Can I decorate with mint instead of thyme?

Absolutely—mint adds a refreshing visual and flavor contrast.

Is this suitable for vegan diets?

Yes—no animal products are used in this recipe.

Conclusion

This Vegan & Gluten‑Free Raspberry White Chocolate Tart is a stunning dessert that looks and tastes gourmet but is surprisingly simple to prepare. With a crisp, wholesome crust, tangy raspberry layer, and creamy white chocolate topping, it’s a show-stopper perfect for any occasion—whether it’s a brunch, dinner party, or simply treating yourself.