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Vegan Lamington Tart Recipe

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★★★★★

4.4 from 67 reviews

This Vegan Lamington Tart is a luscious and layered dessert featuring a crisp vegan pastry crust, a rich chocolate ganache, a creamy coconut layer, and a fresh raspberry jelly topping. Perfectly balancing sweet and tangy flavors with a delightful texture contrast, this tart is made without any animal products and excludes refined sugar, making it a healthier option for vegan dessert lovers.

Ingredients

Scale

Crust

  • 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

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 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

Raspberry Jelly Layer

  • 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

Instructions

  1. Preheat and Prepare: 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 to prevent sticking and facilitate easy removal of the tart.
  2. Make the Crust: Combine all crust ingredients in a bowl or food processor and mix until a soft, pliable dough forms that can be pinched between fingers without crumbling. Lightly flour a surface and roll the dough to about 1/2 cm (1/4 inch) thickness. Carefully transfer the dough to the tart tin and press evenly on the bottom and sides, crimping edges if desired. Bake for 15 minutes until golden brown. Allow to cool completely.
  3. Prepare the Chocolate Ganache Layer: Gently melt chopped vegan chocolate and thick coconut cream together in a small saucepan over low heat, stirring frequently until smooth and homogenous. Pour the ganache over the cooled crust evenly. Place the tart in the freezer for 1 hour to allow the chocolate layer to set firmly.
  4. Make Coconut Layer: Mix desiccated coconut, the light sweetener, and thick coconut cream in a bowl until well combined. Once the ganache layer is firm to the touch and cannot be indented, spread the coconut mixture over it and press down firmly to create a smooth, even surface. Freeze again for 1 hour until set.
  5. Prepare Raspberry Jelly Layer: Slice half of the raspberries in half for decoration. Blend the remaining raspberries and water until smooth, then strain through a sieve to remove seeds (reserve seeds for smoothies if desired). In a small saucepan, combine the raspberry juice, sweetener, and agar powder and bring to a boil to activate the agar gelatinization properties. Pour the hot jelly mixture quickly over the set coconut layer, then arrange the halved raspberries decoratively on top. Refrigerate for 1 hour until the jelly is fully set.
  6. Storage: Keep any leftovers stored in an airtight container in the fridge for up to 3 days. Note that freezing is not recommended as it can alter the texture of the jelly and fresh berries.

Notes

  • The chocolate used should be slightly sweetened vegan chocolate or chips for best results.
  • Ensure the coconut layer is fully set before adding the hot raspberry jelly to prevent melting.
  • For gluten-free option, substitute the flour with a 1:1 gluten-free pastry flour blend.
  • You can substitute butter and cream for the coconut oil and cream for a non-vegan version; use cream with at least 25% fat for ganache to set properly.
  • If you cannot find agar powder, some countries sell vegan-friendly jelly powders as alternatives, though texture may vary.
  • The watery part of the canned coconut cream is not used but can be reserved for other recipes like smoothies or curries.
  • If your crust is crumbly, add water 1 tablespoon at a time to help the dough come together smoothly.

Keywords: vegan tart, lamington tart, chocolate tart, coconut dessert, raspberry jelly, vegan dessert, no refined sugar, plant-based dessert

Find it online: https://mixitwitjoe.com/vegan-lamington-tart-recipe/