1 Haziran 2024

Raspberry Almond Tart

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This is one of my favorite desserts; I discovered this dessert when I was living in England and I became addicted to it. The joy of eating it in my gluten-free, vegan and refined sugar-free way is something else :)

PREPARATION:

30 minutes

COOKING:

40 minutes

PORTION:

8 servings

Ingredients

Base

1 cup Sorgun flour
1 cup Almond flour
1/2 cup of corn starch
1/2 tablespoon coconut sugar
3 tablespoons avocado oil
3/4 tablespoon cayenne pepper powder
2-3 tablespoons of cold water

Almond Filling

1/3 cup avocado oil
1/2 cup apple juice concentrate/date honey
1/2 cup of thyme starch
2 cups almond flour
1/2 tablespoon gluten-free baking powder
1/4 cup almond milk
1 teaspoon vanilla extract (not necessary)
1/2 teaspoon almond extract (not necessary)

Mezzanine

1/3 cup raspberry jam without added sugar

Preparation

First, we mix the base ingredients with 2 tablespoons of water in the food processor. If it does not come together, you can add additional water. Additional water can be added if necessary, depending on the type of flour you have.
I placed it evenly in the tart mold, whose sides I had greased and whose base I had lined with baking paper. I equalized the height of the sides.
I spread the jam evenly over the tart base.
On top of that, I mixed the almond filling ingredients well. It will be a fluid mixture. I poured it on top.
I sprinkled sliced almonds on top.
I baked it in a preheated oven at 180 degrees without fan for 40-50 minutes.
After cooling for at least 1 hour, I let it rest in the refrigerator for 30 minutes. I carefully took it out of the mold. You can serve it at room temperature or cold.

General information:

I used 4 small tart molds for the photoshoot, but you can use the same size in a single tart mold if you like.

For measurements, I use ready-made measurements that I bought at home.

Cup: 1 cup

Tablespoon: 1 Tbsp

dessert spoon: 1 tsp

Ingredients I use in my kitchen:

Gluten-Free Flours:

Oat flour, Buckwheat flour, Sorgun flour, Almond flour, Hazelnut flour, Walnut flour

You can use buckwheat or oats instead of sorghum for this recipe.

Sugar alternatives:

Honey, Maple Syrup, Agave Syrup, Sulfur-Free Molasses, Coconut Sugar, Apple Juice Concentrate, Fruit Purees, Date Sugar, Honey, Extract

In general, it is important that sugar alternatives are not overheated and not exposed to high temperatures for long periods of time. Especially for alternatives such as honey, it would be safer for health to use them either in uncooked desserts or at low temperatures and for short periods of time.

GF Baking Powder: When I'm not making my own at home with granola, I use a local manufacturer's gluten-free baking powder. Although the sodium cornstarch base isn't something I really want, it's a product I use for practical purposes.

Tapioca starch: Tapioca starch is a starch obtained from the root of a tropical plant called cassava (cassava or yuca). It is gluten-free by nature.