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Vegan Lamington Tart

Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients

Crust

Chocolate Ganache Layer

Coconut layer

  • 1 1/4 cups (100g) dessicated coconut
  • 1/2 cup (50g) any light-coloured liquid sweetener, such as rice malt syrup or maple syrup
  • 1/3 cup (80g) canned coconut cream**

Raspberry Jelly layer

  • 1/2 cup (60g) raspberries, fresh
  • 1 cup (125g) raspberries, fresh or frozen
  • 1/3 cup (80mL) water
  • 2 tsp agar agar powder

Instructions

  • Preheat the oven to 180°C (355°F). Line or grease a deep 20 cm (8 inch) 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 1/2 cm (1/4 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.***
  • To make the jelly layer: Slice 1/2 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 3 hours 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.

Notes

* I used chocolate which was already slightly sweetened.
** Use only the thick part of coconut cream which has floated to the top of the can. Make sure you buy coconut cream which does not have any emulsifiers in it as this prevents the cream from separating (which is what we want for this recipe)! The watery part of the coconut cream can be reserved for smoothies and curries.
*** The coconut layer needs to be fully set otherwise the hot jelly water will slightly melt it.