Ingredients
Scale
- 160g plain biscuits (gluten/wheat-free optional)
- 1 tbsp freeze-dried raspberries
- 100g dairy-free block butter/margarine
- 1.5 tbsp cornstarch + 1 tbsp water
- 400g fresh/frozen raspberries
- 200g caster sugar
- ½ tbsp lemon juice
- 200g dairy-free white chocolate
- Coconut cream
- 220ml dairy-free whipping cream
- Drop of pink food gel or freeze-dried raspberry powder
- Fresh raspberries, freeze-dried raspberries, fresh mint leaves for decoration
Instructions
- Base: Line 6-cup cupcake tin. Blend biscuits + freeze-dried raspberries, mix with melted butter, press 2-3 tbsp into each liner, shape cups. Chill in fridge.
- Raspberry Compote: Mix cornstarch + water. Combine with raspberries, sugar, lemon juice. Cook until thick, cool. Spoon into cookie cups, refrigerate ≥1 hour.
- White Chocolate Ganache: Melt chocolate in heatproof bowl over simmering water. Add coconut cream gradually to create ganache. Chill 30 mins.
- Cream: Whip dairy-free cream with pink gel until soft peaks. Pipe onto dessert, drizzle ganache, top with freeze-dried/fresh raspberries and mint. Serve.
Notes
- Store in airtight container in fridge, enjoy within 3 days. Bring to room temperature ~10 mins before serving.
- Recommended vegan white chocolates: iChoc Vanilla, Sainsbury’s Deliciously Free From White Chocolate, Enjoy Life White Baking Chips.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Tarts
- Method: No-Bake
- Cuisine: American
- Diet: Vegan