This vegan lamington tart is a reinvention of a classic Aussie treat. It has a coconut oil shortcrust, layer of chocolate ganache, layer of coconut bounty and jelly studded with raspberries!
What is a lamington?
Lamingtons are a classic Australian bakery delight where a vanilla sponge is covered in chocolate and dipped in coconut. Sometimes there is a layer of jam or cream in the sponge cake.
Lamingtons are often enjoyed near Australia Day. Although I don't celebrate this public holiday, I love lamingtons and variations of it. I've also veganised other Australian desserts including the custard tart and Anzac biscuits.
Turning the classic lamington into a lamington tart
I took my favourite flavours of the lamington and put them in a tart which you can serve at the dinner table. This is how I transformed the classic lamington:
- The vanilla sponge became a crispy shortcrust pastry
- The chocolate icing became a layer of chocolate ganache
- The coconut exterior became a layer of bounty
- Some lamingtons have a layer of jam. I made this ultra fun and fancy by including a layer of jelly with whole raspberries!
This tart is easy to make but just a little time consuming with having to make and set each layer.
If you're after a quicker recipe, I've listed some easier lamington-inspired recipes towards the end of this blog post.
Coconut oil shortcrust
I normally avoid using coconut oil in my treats as I used a lot of it during my cake business. However, having coconut in a lamington dessert is an essential no-brainer.
The coconut oil is mixed with the flour, a little sweetener and water and moulded into a tart tin. Firm coconut oil is easier to work with than liquid oil. In pastry, it's similar to working with butter.
I crimped the pastry for a bit of fun and so there aren't 'thick' bits of pastry against the fluted edges. However, it is time-consuming and completely optional!
Chocolate ganache layer for the lamington tart
The ganache is silky, smooth and will just melt in your mouth... and it only has two ingredients!
It took a few trials to get the ratio of chocolate to coconut cream right. Too much chocolate and you can barely cut through the tart. Too much cream and the whole tart will collapse.
I used a canned coconut cream which has around 28% fat. This creates a chocolate which will hold its shape yet will complement the crunchy shortcrust and coconut bounty layer.
Coconut Bounty Layer
This layer is fresh, oozing with coconut cream and adds a lovely textural contrast against the smooth chocolate and crunchy shortcrust.
It has the texture of a bounty but with more moisture! The coconut bounty layer is probably the softest of all the layers and will just melt in your mouth.
Or my other vegan Australian recipes
Vegan Lamington Tart
Chocolate Ganache Layer
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips, (note 1)
- ⅔ (160g) thick scoopable canned coconut cream
- 1 ¼ cups (100g) desiccated coconut
- ¼ cup (85g) any 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) any light-coloured sweetener, such as rice malt syrup or maple syrup
- 2 teaspoons agar powder
- Preheat the oven to 180°C (355°F). Line or grease a 20 cm (8 inch) wide, 4 cm (1.5 inch) deep loose bottom tart pan.
To make the crust:
- Add all the ingredients to a bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.
- Dust a clean surface with flour. Use a rolling pin to roll out the pastry to about ½ cm (¼ inch) thick. Carefully use a rolling pin to transfer the dough to the tin. Press the dough against the bottom and sides of the tin to form a crust. Crimp the edges if desired.
- Bake the crust for 15 minutes or until the surface is evenly golden brown. Set aside to cool.
To make the chocolate ganache layer:
- Add all the ingredients to a small saucepan over low heat. Melt until the mixture is very smooth then pour it into the tart tin. Set the tin in the freezer for 1 hour or until the chocolate is set.
To make the coconut layer:
- Add all the ingredients to a bowl and mix until combined. When the chocolate layer is firm enough (so it cannot easily be indented with a finger), add the coconut mixture to the tart. Firmly press down the mixture to create a smooth and even surface. Set aside the tin in the freezer for 1 hour or until the coconut is set. (note 2)
To make the jelly layer:
- Slice ½ cup (50g) of fresh raspberries in half. Add the remaining raspberries and water to blender and blend. Use a sieve to remove the seeds from the raspberry liquid (reserve the seeds for smoothies later). Add the raspberry water, sweetener and agar to a small saucepan and bring to a boil. Pour the hot liquid into the tart and quickly arrange the berries on top. Set aside in the fridge for 1 hour or until the whole tart is set.
- Store the tart leftovers in an airtight container in the fridge for up to 3 days. This tart cannot be frozen as it will change the structure of the jelly and fresh berries.
- I used chocolate which was already slightly sweetened.
- The coconut layer needs to be fully set otherwise the hot jelly water will slightly melt it.
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