Shreya This no-bake raspberry tart is by far one the best vegan dessert I’ve made because of the creamy texture of the filling. Disclaimer : it’s just the filling that’s vegan, I used butter in the crust along with graham crackers but nowadays, with so many alternatives available for butter, it shouldn’t be too hard to make the whole dessert vegan. I wanted to make a cheesecake but did not want to make it so heavy in calories with cream cheese and all the sugar that goes into it so I used a different ingredient instead to get a rich and creamy texture.
Can you guess the secret ingredient for the filling? Here’s a hint : it’s known as the wealthiest nut. It’s one of my favorites nuts to use and although this is the first time I used it in a dessert, I always add it to my Indian curries to get a rich texture.
| Yield | 4 servings | |
| Prep time | 0 h | 15 mins |
| Cook time | 0 h | 0 mins |
| Total time | 0 h | 15 mins – 2 hrs |
Ingredients
To make this tart you will need the following ingredients. The amounts will depend on the size of your tart dish and might need to be adjusted accordingly.
For the crust:
- 7-8 graham crackers
- 4 tbsp melted butter
- 2 tbsp wheat flakes (can be substituted with granola)
For the filling
- 1 cup cashews
- 1/4 cup fresh raspberries
- 2 tbsp maple syrup (adjust as per your taste)
- 1/4 cup coconut milk/milk of choice/half an half if not making it vegan (might need to be adjusted, depending on desired consistency)
- 1 tsp vanilla extract
For garnishing
- 3-4 raspberries cut in half
- handful of blueberries
- any other fruits of choice
Directions
How to make the tart crust?
The first step is the make the crust so that we can make the filling while it’s chilling in the refrigerator. The crust is extremely important because the filling with sit on it so it mustn’t get soggy or crack. To make the perfect crust for the tart, grind graham crackers and wheat flakes with melted butter until it looks like wet sand. You will be able to see the coarse grains and the butter should be holding it together.
Add spoonfuls of the crust mix to your tart dish and press down while spreading it well and covering all nooks and crannies of the dish. The thickness will depend on how you like it but it’s wise to not make it too thin because it might not be able to hold the filling then.
Let the crust sit in the fridge for at least 10 mins before adding the filling.
Let’s make the tart filling
Blend together the ingredients for the filling until smooth and creamy and there are no chunks of cashews left. Trust me, this tastes so good, you can drink it like a smoothie!
Fill the tart shell with the filling and spread evenly.
Refrigerate for an hour – overnight. Add the toppings and serve chilled for the best taste.
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