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I know we are very far away from summer but couldn’t help myself when I saw a good bunch of beautiful raspberries & felt I needed to get something going with them.Berries are not just refreshing but a great source of antioxidants & natural sweetness which is perfect when you want to make a dessert with limited refined sugar.It has got 2 raspberry layers,middle one with raspberry jam & then topped with beautiful creamy raspberry mousse.Great way of treating your near & dear ones with this beautiful plate of pinkness!I must admit I have used a ready tart base as wanted to try something quick on a busy day.


Raspberry jam layer

  • 2 cups raspberries (fresh or frozen)
  • 1/2 cup water
  • 2 tbsp maple syrup
  • 1, ½ tsp agar powder

Raspberry mousse layer

  • 160ml heavy cream(use coconut cream to make it vegan)
  • ¼ cup maple syrup
  • ⅓ cup frozen raspberries
  • 3 tbsp coconut oil
  • 1 cup cashews (soaked in warm water for at least 2 hours)
  • 2 tsp Pitaya powder (optional for colour)


  • Simmer raspberries,water & maple syrup in a small pan for few mins.until raspberries are soft.Blend to smooth purée.Add agar powder & simmer over low heat for 5 mins.while stirring continuously.Set aside to cool.Pour raspberry mixture into the tart & leave in the freezer for 15-30 mins. to set.
  • Meanwhile for raspberry mousse, blend soaked cashews to make a smooth paste.Simmer cream,maple syrup,raspberries & coconut oil over low heat for about 5 mins.Add cashew paste & combine.Pour on top of the raspberry jam layer & refrigerate for at least 2-3 hours or freeze for 1 hour to set.
  • Top up with fresh berries.This tart will last well for 3-4 days in the fridge.
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