Delve into the world of guilt-free indulgence with this no-bake raspberry tart, a masterpiece that marries the earthy crunch of a hazelnut and cacao crust with the tangy sweetness of raspberry chia jam, all crowned with a lusciously creamy cashew filling. This dessert is not only a visual feast but a testament to how deliciously rewarding gluten-free, grain-free, dairy-free, egg-free, and refined sugar-free treats can be. Whether you’re an experienced baker or new to the no-bake game, this tart promises ease of preparation without compromising on taste or aesthetic appeal.
Why This Tart Is a Must-Try
- Allergy-Friendly: Free from common allergens and refined sugars, it’s a dessert everyone can enjoy.
- No-Bake Ease: Keep your kitchen cool and your oven off with this simple, straightforward preparation.
- Nutrient-Rich Ingredients: With nuts, seeds, and berries, it’s packed with natural vitamins, minerals, and antioxidants.
Perfect for Every Occasion
From elegant dinner parties to casual summer picnics, this raspberry tart fits seamlessly. It’s a stunning centerpiece for special occasions like birthdays, anniversaries, or any celebration that calls for something uniquely delicious. Its vibrant colors and rich textures also make it a fantastic choice for holiday tables or as a luxurious treat to enjoy any day of the week.
Tips for a Show-Stopping Presentation
- Garnish Galore: Adorn your tart with fresh berries, edible rose petals, or a sprinkle of freeze-dried berry powder for an extra pop of color and texture.
- Chocolate Accents: A drizzle of melted chocolate or chocolate shavings can add a decadent touch.
- Edible Flowers: For a truly Instagram-worthy finish, decorate with edible flowers alongside the berries for a tart that’s as beautiful as it is delicious.
Ingredients:
For the Hazelnut Cacao Crust:
- 2 cups roasted hazelnuts
- A pinch of salt
- ¼ cup cacao powder
- 200g soft dates, pitted
- 1 tsp pure vanilla extract
For the Raspberry Chia Jam:
- 1 cup raspberries
- 2 Tbsp water
- 2 Tbsp chia seeds
For the Raspberry Cream Filling:
- 2 cups raw cashews, soaked for 4 hours
- ¼ cup pure maple syrup
- 1 ½ cups raspberries
- 1 Tbsp lemon juice
- 2 Tbsp coconut or almond milk
- 3 Tbsp melted cacao butter
- Optional: 1 Tbsp freeze-dried berry or rose powder
To Serve:
- Fresh berries and/or edible rose petals
- Chocolate, for garnish
Instructions:
- Grease and line a 9-inch tart tin with removable base. For a square version, use an 8-inch tin with removable base, greased and lined.
- Process hazelnuts, salt, and cacao in a food processor until crumbly. Gradually add dates and vanilla until the mixture holds together. Press firmly into the tin and freeze for 30 minutes.
- For the jam, cook raspberries and water over low heat until juicy. Add chia seeds, cook for 5 minutes, then cool in the fridge.
- Blend drained cashews, maple syrup, raspberries, lemon juice, milk, and cacao butter until smooth. Adjust with berry or rose powder if using.
- Layer the chia jam over the crust, then smooth the raspberry cream filling on top. Refrigerate for at least 6 hours.
- Garnish with berries, chocolate, and edible flowers before serving. Keep chilled until ready to enjoy.
This no-bake raspberry tart not only captures the essence of indulgence but does so in a way that’s both health-conscious and satisfying. Perfect for any gathering, or simply as a treat to yourself, it’s a dessert that promises delight with every bite. Enjoy the blend of flavors and textures that make this tart a true celebration of natural ingredients and culinary creativity.
