Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN

My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination. Get yourself a 400ml can o…more


8 servings

  1. For The Cookie Base

  2. 120 g gluten-free / plain flour (1 cup)

  3. 25 g cocoa powder (1/4 cup)

  4. 1/2 tsp baking powder

  5. 3 tbsp gold foil-wrapped Stork margarine

  6. 115 g granulated sugar (1/3 cup)

  7. 4 tbsp coconut milk or as required

  8. 1/2 tsp vanilla extract

  9. For The Filling

  10. 50 g granulated sugar (1/4 cup)

  11. 2 tbsp cornflour / cornstarch

  12. 325 ml full fat coconut milk (11 oz)

  13. 130 g chocolate chips – I use Plamil or Enjoy Life vegan brands

  14. 1 tsp vanilla extract

  15. 250 g fresh raspberries


  1. Combine the flour, cocoa powder and baking powder

  2. In a large bowl, cream together the margarine and sugar until pale and light

  3. Stir in the coconut milk and vanilla then slowly add the flour mixture

  4. Bring together to form a dough, adding more milk by the teaspoon as required

  5. Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours

  6. Preheat the oven to gas 4 / 180C / 350F and spray a 9″ round or rectangular loose-bottomed tart tin with oil

  7. Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners

  8. Prick the bottom of the dough with a fork and bake for 15 – 17 minutes

  9. Set aside to cool completely, unmoulding once the base is set

  10. To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat

  11. Cook around 5 minutes, whisking constantly until thickened

  12. Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted

  13. Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding

  14. This stops the top of the filling setting with a ‘skin’ on top

  15. Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices

  16. So good!

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