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No bake vanilla raspberry tart
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 

It only takes 8 ingredients and a few minutes to make this super refreshing tart

Course: Dessert
Servings: 8 slices
Author: Gaspar Carreira
Ingredients
Crust
  • 2 cups raw hazelnuts 300g
  • 1 cup raisins, soaked at least 6 hours 160g
  • 2 Tbsp natural unsalted peanut butter
  • 1/3 cup melted coconut oil 70ml
Filling
  • 2 cups milk of your choice 420ml
  • 1/3 cup maple syrup or honey 100g
  • 2 tsps vanilla extract
  • 4 Tbsp cornstarch
Instructions
Crust
  1. Drain and process the raisins until you get a homogeneous paste. Add the rest of the ingredients of the crust and process until they are well integrated. Put the mixture in a rectangular tart mold of 12x30 cm approx. Set aside

Filling
  1. Put the milk over low heat to boil, before it comes to boil add the honey and vanilla, mix.

  2. Dilute the cornstarch in 1/4 cup of water and once the milk is boiling pour the cornstarch diluted in the milk, turn off the heat, and stir for 30 seconds quickly and consistently. Before the filling solidifies put it on the base, let cool, decorate with raspberries and keep in the refrigerator.