This raspberry tart is a fruity refreshment. Filling and extremely tasty, it simply delivers. A hit for breakfast or on the go. Also ideal as a cake in the afternoon when friends come and have a cup of tea with you.

Raspberry tart

Jump from the cocoa pool into the red river of eternal sweetness. It’s similar to a cake, but more like an incredibly delicious raspberry tart. Enjoy the juicy taste and let your eyes be magnetically drawn to the red color.

Raspberry tart

A special kind of raspberry tart. Fruity and red, just as it should be. Flavored with cocoa in the dough. The fruity tartness of the raspberries leaves nothing to be desired.

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Prep Time 4 35

Cook Time 25

Total Time 5

Course cake

Servings 4 person

Ingredients

For the dough

250 g almond drink or other plant-based drink
30 g spelt semolina
200 g whole spelt flour
1 tsp baking powder
80 g date flour
2 tbsp almond drink extra
10 g starch flour
10 g cocoa powder

For the topping

300 g frozen raspberries
250 ml water
1 half a vanilla pod
60 g date flour
20 g starch flour
10 g Agar Agar

Instructions

For the dough

Boil 250 ml almond drink with 30 g spelt semolina to make a porridge and then leave to cool.
Mix the flour, baking powder, date flour, cornflour and cocoa with the semolina porridge. If necessary, add 2 tablespoons of almond drink. Knead into a dough. Line a fruit cake tin or tart tin with baking paper and press the dough into it.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 – 25 minutes. Then remove and leave to cool.

For the topping

Bring the raspberries to the boil with 250 ml water, the vanilla pod and the date flour and simmer gently until everything is soft.
Mix the cornflour with a little cold water in a cup until smooth.
Add to the hot mixture and stir. Also stir in the agar agar. Keep stirring well and simmer everything together until it thickens.
Then pass the raspberry mixture through a sieve. Leave to cool for approx. 30 minutes.
When the mixture has cooled slightly, spread it all over the cake base.
Chill the cake for at least 3 hours before cutting.

Notes

Keyword Agar Agar, Almond drink, Baking powder, cacao, Date flour, date semolina, raspberry, starch flour, Whole spelt flour

Tips

Try the raspberry tart with other fruits too. Strawberries or plums taste delicious on top. For a plum topping, I would add a teaspoon of cinnamon to the batter. This emphasizes the taste with the cocoa.

You can of course also use fresh fruit.

Interesting to know

Did you know that you can use a vanilla pod several times? Simply remove it after cooking, clean it and leave it to dry well. For a better taste, cut the vanilla pod in half lengthways, scrape out the vanilla pulp and add to the boiling liquid.

Agar agar is a natural thickening agent that is similar to jelly.

Raspberry tart – fruity red taste

Raspberry tart