Name: Vegan Lamington Tart Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 40 min
Cuisine: Vegan
Ingredients: 1 ½ cups (190g) all-purpose plain flour, plus extra for dusting; ½ cup (120g) coconut oil, chilled and scoopable (or vegan butter); 2 tablespoons (30g) cold water, as needed; 2 tablespoons (25g) granulated sugar or coconut sugar; 1 cup (170g) roughly chopped vegan chocolate or chocolate chips; ⅔ cup (160g) thick scoopable canned coconut cream; 1 ¼ cups (100g) desiccated coconut or fine shredded coconut; ¼ cup (85g) light-coloured sweetener such as rice malt syrup or maple syrup; ¼ cup (60g) thick scoopable canned coconut cream; ½ cup (60g) fresh raspberries (use 50g halved for decoration); 1 cup (125g) fresh or frozen raspberries; ⅓ cup (80g) water; 3 tablespoons (65g) light-coloured sweetener such as rice malt syrup or maple syrup; 2 teaspoons agar powder

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Introduction

The Vegan Lamington Tart is a delightful plant-based twist on the classic Australian treat. Featuring layers of rich chocolate ganache, creamy coconut, and fresh raspberry jelly, this tart is both visually stunning and incredibly delicious. Perfect for special occasions or a sophisticated dessert.

A round tart with a light golden crust that is slightly scalloped at the edges, filled with three visible layers: the bottom is a dark chocolate layer, the middle is a white creamy layer, and the top is a vibrant deep purple jelly-like layer dotted with fresh, bright red raspberries evenly spread across the surface. One slice is being lifted, showing these layers clearly inside. The tart sits on a white plate, placed on a white marbled textured surface, with a small white plate of raspberries and a jar of white powder nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1 ½ cups (190g) all-purpose plain flour, plus extra for dusting
½ cup (120g) coconut oil, chilled so it’s scoopable, or use vegan butter
2 tablespoons (30g) cold water, as needed
2 tablespoons (25g) granulated sugar, or coconut sugar for a darker crust

Chocolate Ganache Layer:

1 cup (170g) roughly chopped vegan chocolate or chocolate chips
⅔ cup (160g) thick scoopable canned coconut cream

Coconut Layer:

1 ¼ cups (100g) desiccated coconut (fine shredded coconut)
¼ cup (85g) light-coloured sweetener, such as rice malt syrup or maple syrup
¼ cup (60g) thick scoopable canned coconut cream

Raspberry Jelly Layer:

½ cup (60g) fresh raspberries
1 cup (125g) fresh or frozen raspberries
⅓ cup (80g) water
3 tablespoons (65g) light-coloured sweetener, such as rice malt syrup or maple syrup
2 teaspoons agar powder

Instructions

Step 1: Preheat your oven to 180°C (355°F). Grease or line a 20 cm (8 inch) wide, 4 cm (1.5 inch) deep loose bottom tart pan.
Step 2: Make the crust by combining the flour, chilled coconut oil (or vegan butter), sugar, and cold water in a bowl or food processor. Mix until a soft, pliable dough forms that can be pinched without breaking.
Step 3: Dust a clean surface with flour and roll out the dough to about ½ cm (¼ inch) thickness. Carefully transfer the dough to the tart pan, pressing it evenly across the base and sides. Crimp the edges if desired.
Step 4: Bake the crust for 15 minutes until golden brown. Set aside to cool.
Step 5: For the chocolate ganache layer, melt the chopped vegan chocolate and coconut cream together over low heat in a small saucepan until smooth. Pour this over the cooled crust and freeze for 1 hour until set.
Step 6: Mix the desiccated coconut, sweetener, and coconut cream until combined for the coconut layer. Once the chocolate is firm, spread the coconut mixture evenly on top, pressing firmly to smooth. Freeze for another hour until set.
Step 7: For the raspberry jelly layer, slice half of the fresh raspberries. Blend the remaining raspberries with water, then strain through a sieve to remove seeds. In a small saucepan, combine the strained raspberry liquid, sweetener, and agar powder. Bring to a boil.
Step 8: Quickly pour the hot raspberry jelly over the set coconut layer and arrange the sliced raspberries on top. Refrigerate for 1 hour until fully set.

Tips & Variations

Use coconut sugar in the crust for a richer, caramel-like flavor and a darker color.
If you prefer a gluten-free crust, substitute the flour with a gluten-free pastry mix or a combination of almond flour and tapioca starch.
Ensure the coconut layer is fully set before pouring the hot raspberry jelly to prevent it from melting.
For a different texture, you can substitute agar powder with vegan jelly powders available locally, but note the texture will vary.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Do not freeze, as freezing will compromise the jelly and fresh berry layers. When ready to serve, allow it to come slightly to room temperature for the best flavor and texture.

How to Serve

A slice of dessert with four clear layers sits on a white plate on a white marbled surface. The bottom layer is a thin, light beige crust with a crumbly texture. Above that is a thick, dark brown chocolate layer showing a dense consistency. On top of the chocolate sits a lighter, beige cream layer that looks soft and slightly grainy. The top layer is made of shiny, deep red raspberries arranged closely, looking juicy and fresh. There are small crumbs scattered around the slice. In the background, an out-of-focus silver fork rests near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute agar powder with something else?

Yes, you can use vegan jelly powders available in some regions, but the texture might differ. Ground chia seeds can also be used but will result in a jam-like consistency rather than a firm jelly.

What if my crust is too crumbly?

If your crust falls apart easily, try adding a little more cold water, a tablespoon at a time, until the dough becomes soft, pliable, and holds together when pinched.