We spent many summers vacationing in Maine when our children were young. Those two-week trips were full of lake swims, canoeing, berry picking, hiking, board games, and puzzles. We always finished each visit with a meal at a diner-style restaurant called Crossroads. Their specialty was a fresh berry pie that was unforgettable. This fresh raspberry tart is my version of that favorite—made without gelatin, refined sugar, shortening, or wheat flour.
Despite the ingredient swaps, my tart comes remarkably close to the original. The secret is simple: towering, ripe berries. When the fruit is the star, everything else falls into place.
The no-bake crust is one of my favorite parts. I developed it while creating my Decadent Vegan Chocolate Tart recipe. It combines raw cacao (or unsweetened cocoa), dates, maple syrup, almond flour, sea salt, and coconut oil for a rich, sturdy base.
My husband Jamie tends a large raspberry patch behind our greenhouse—about 300 canes of an everbearing variety called Caroline. They produce for six to eight weeks so long as we keep picking, and we usually have more raspberries than we can eat fresh.
I most often make this tart using only raspberries since they’re abundant here, but you can easily use a mix of raspberries, blueberries, blackberries, and strawberries. The Crossroads pie used all four berries, and it was delicious.
Method Overview
- Make the no-bake crust
- Press the crust into a greased two-piece tart pan
- Prepare the raspberry gel
- Layer raspberries and gel
- Chill until set
Fresh Raspberry Tart (vegan, sugar and gluten-free)
Equipment
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two-piece tart pan with removable bottom
Ingredients
For the crust
- 1-1/2 cups almond flour
- 1/4 cup raw cacao powderor unsweetened cocoa powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 cup refined coconut oilmelted but not hot
- 4 Medjool datespitted and minced
- 2 Tablespoons maple syrup
For the filling
- 1 cup waterdivided
- 1/3 cup honey(or agave or maple syrup)
- 1/8 teaspoon Himalayan sea salt
- 6 cups (6 half-pints) fresh raspberriesdivided
- 2 Tablespoons arrowroot powder
Instructions
For the crust
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Combine the dry crust ingredients in a medium bowl.
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Add the melted coconut oil, minced dates, and maple syrup. Stir until evenly combined.
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Grease the tart pan (sides and bottom) with refined coconut oil using a brush or your hands.
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Press the crust mixture evenly into the pan, first into the sides then the bottom.
To prepare the raspberry gel
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In a small saucepan combine 2/3 cup water, the honey (or sweetener), and salt. Warm over medium heat until dissolved. Remove from heat and add 1 cup raspberries, then mash them well.
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In a small cup, dissolve the arrowroot in the remaining 1/3 cup water. Stir the slurry into the saucepan and return to medium heat. When the mixture thickens, remove from the heat.
To assemble the tart
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Place about 2 cups of raspberries in the crust. Pour roughly one-third of the raspberry gel over them, coating the berries. Repeat two more times to build alternating layers of berries and gel. If the gel becomes too thick, thin with a little water and whisk to combine.
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Chill the tart for at least one hour, or until the crust firms up.
To serve
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Carefully remove the tart from the pan, slice, and enjoy.
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Store leftovers in the refrigerator.
Notes
Nutrition
How to remove tart from pan
- Set the tart on a pedestal or the top of a wide-mouth jar.
- Gently press down on the rim of the tart pan so the ring drops away from the base.
- The tart will remain on the pedestal or jar for easy serving.
- The pedestal should be slightly smaller than the tart base; otherwise use a wide-mouth mason jar.
- If the tart resists, let it sit a few minutes so the crust softens slightly, then try again.
FAQs
Both come from cacao beans. Raw cacao is cold-pressed and typically less processed; cocoa powder is made by roasting cacao at higher temperatures and sometimes blending with other ingredients. Raw cacao retains more heat-sensitive nutrients.
A pie is usually baked in a pie dish and often has a top and bottom crust. A tart has only a bottom crust and is baked in a tart pan with straight or fluted sides and a removable bottom, producing a more elegant, freestanding presentation.
Raspberries are rich in antioxidants and fiber and have compounds linked to anti-inflammatory and potential protective effects against metabolic and chronic diseases. They’re a flavorful way to add vitamins and fiber to your diet.
If you enjoy this recipe you may also like my post explaining How To Make Dark Chocolate.