Vegan dairy free Ruby Raspberry Tart with Maroon Almond Sable

A new recipe for this Ruby Raspberry Tart with Maroon Almond Sable๐Ÿ’œ Vegan, Gluten-free dairy-free ๐Ÿ˜ŠMakes one 6โ€ tart ๐Ÿคฉ


To make the sable;
80 grams AP flour
20 grams icing sugar
14 grams almond flour
50 grams cold butter (cut into cubes)
1 tbsp aquafaba
1 tsp Ruby red reddish powder
Pinch of pink salt

To make the filling๐Ÿ˜

1 cup frozen raspberry
1 cup water
1 tbsp lemon juice
1 tsp agar agar powder
1/2 tsp ruby red reddish powder
Sugar to taste


To make the crust๐Ÿ‘‡

Place all ingredients in a food processor, pulse until you get wet sand texture; add in 1 tbsp of aquafaba, pulse until mixture becomes a soft dough.
Roll out the dough into a thin sheet in between 2 parchment papers then place the sheet in the freezer for 15 minutes to firm up.
Once ready, cut out the base of tart with your tart ring; place on baking pan. Cut out thin strips, carefully transfer to shape the side of the tart.
Once done, place the tart back to the freezer again to firm up before you bake it.
At this stage, preheat oven to 150 degree Celsius.
Bake it for 15 mins the set aside to cool while you prepare the filling.

To make the filling๐Ÿ‘‡

Place all ingredients in a medium sized saucepan, cook mixture on medium low heat. Press the raspberry to the side of the pan to release the juices.
Once everything is well combined; bring the mixture to a boil for 1 minute.
Pour mixture to a measuring cup let it cool slightly before pouring over cooled tart shell.
Let the tart set in the chiller for an hour before serving. Enjoy!

This recipe created by chloe โ™ฅ๏ธ the owner of @chloe_laics instagram account

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