Vegan Raspberry Almond Tart with a Buttery Flaky Crust

Elevate your dessert game with this Vegan Raspberry Almond Tart with a Buttery Flaky Crust. This stunning dessert combines a rich almond filling with the bright, tart flavor of fresh raspberries, all encased in a perfectly crisp, golden vegan crust. It’s elegant yet easy to prepare, making it perfect for dinner parties, special occasions, or simply treating yourself.

This tart is as delicious as it is beautiful, and the layers of flavor and texture will impress both vegans and non-vegans alike.

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Why You’ll Love This Recipe

• Elegant and Delicious: A show-stopping dessert that’s as beautiful as it is tasty.
• Perfect Balance of Flavors: Sweet almond filling complements the tangy raspberries.
• Crispy, Flaky Crust: Made vegan without compromising texture or flavor.
• Customizable: Swap out raspberries for other fruits or berries to suit your taste.

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Ingredients

For the Buttery Flaky Crust:

• 1 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 3-4 tablespoons ice water

For the Almond Filling:

• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup vegan butter, softened
• 2 tablespoons plant-based milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Raspberry Topping:

• 1 cup fresh raspberries
• 2 tablespoons raspberry jam (warmed)
• 1 tablespoon powdered sugar (optional, for dusting)

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Ingredient Breakdown

Vegan Butter

Essential for achieving a tender, flaky crust and a rich almond filling.

Almond Flour

Gives the filling a nutty richness and pairs beautifully with the raspberries.

Raspberries

Fresh, tart raspberries provide a vibrant topping that balances the sweetness of the almond filling.

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Instructions

Step 1: Make the Flaky Crust

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold vegan butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Almond Filling

1. In a medium bowl, combine the almond flour, sugar, softened vegan butter, plant-based milk, vanilla extract, and almond extract. Mix until smooth and creamy.

Step 3: Assemble the Tart

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess edges. Prick the bottom of the crust with a fork.
3. Spread the almond filling evenly over the crust.

Step 4: Bake

1. Bake the tart for 20-25 minutes, or until the crust is golden and the almond filling is set.
2. Remove from the oven and allow the tart to cool completely.

Step 5: Add the Raspberry Topping

1. Arrange the fresh raspberries on top of the cooled tart.
2. Brush the raspberries with the warmed raspberry jam for a glossy finish.
3. Dust with powdered sugar before serving, if desired.

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Picture Gallery

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Tips and Variations

• Make It Gluten-Free: Use a gluten-free flour blend for the crust.
• Try Other Fruits: Substitute raspberries with strawberries, blueberries, or sliced peaches.
• Add Crunch: Sprinkle slivered almonds on top of the tart before baking for added texture.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

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Nutritional Information (Per Slice – 1/8 of Tart)

• Calories: 270
• Protein: 3g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 3g
• Sugar: 14g
• Iron: 8% of the daily value

This tart is a light yet satisfying dessert, perfect for any occasion.

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Conclusion

This Vegan Raspberry Almond Tart with a Buttery Flaky Crust is the perfect way to impress guests or simply indulge in a little luxury. With its crisp crust, creamy almond filling, and vibrant raspberry topping, it’s a dessert that delivers on flavor, texture, and presentation.

Ready to make this tart your own? Let us know how it turned out in the comments below! Don’t forget to share your beautiful creations on social media and tag us—we’d love to see how you topped your tart.

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Frequently Asked Questions

1. Can I make this tart ahead of time?

Yes! The crust and almond filling can be baked a day in advance. Add the raspberry topping just before serving for maximum freshness.

2. What if I don’t have a tart pan?

A pie dish or springform pan will work as a substitute, though the edges may not be as defined.

3. Can I use frozen raspberries?

Yes, but thaw them first and drain any excess liquid to avoid a soggy tart.

4. How do I prevent the crust from shrinking?

Chill the crust in the tart pan for 15 minutes before baking to help it hold its shape.

5. What pairs well with this tart?

Serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra treat.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.