There’s a simple joy in gathering friends and family around the table, especially when a sweet treat is in the mix. The Vegan Lamington Tart is not just a dessert; it’s a slice of nostalgia, reminiscent of childhood afternoons spent savoring treats beside loved ones. With its layers of chocolate, coconut, and fresh raspberries, this tart wraps you in the warm embrace of good memories and the comforting taste of home.
This delightful recipe is perfect for those dreamy days when you want to impress without the fuss. It brings together the elegance of a tart and the delightful flavors of classic lamingtons, all while keeping it vegan. Whether it’s a family gathering, a cozy brunch, or an afternoon tea with friends, this tart is bound to become a beloved go-to.
How to make Vegan Lamington Tart
Ingredients:
- 1 ½ cups (190g) all-purpose plain flour, plus extra for dusting
- ½ cup (120g) coconut oil, chilled, or vegan butter
- 2 tablespoons (30g) cold water, as needed
- 2 tablespoons (25g) granulated sugar or coconut sugar
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
- ⅔ (160g) thick scoopable canned coconut cream
- 1 ¼ cups (100g) desiccated coconut or fine shredded coconut
- ¼ cup (85g) light-coloured sweetener (rice malt syrup or maple syrup)
- ¼ cup (60g) thick scoopable canned coconut cream
- ½ cup (60g) fresh raspberries
- 1 cup (125g) fresh or frozen raspberries
- ⅓ cup (80g) water
- 3 tablespoons (65g) light-coloured sweetener (rice malt syrup or maple syrup)
- 2 teaspoons agar powder
Directions:
- Preheat your oven to a warm 180°C (355°F). Line or grease a 20 cm (8 inch) tart pan, giving it a little love to ensure nothing sticks.
- To make the crust, mix together the flour, coconut oil, cold water, and sugar until a dough forms. With a gentle hand, roll it out on a floured surface and press it into your tart pan, crimping those lovely edges. Bake it for about 15 minutes, just until it’s golden and fragrant. Let it cool.
- Now, for the chocolate ganache layer: Melt the vegan chocolate and coconut cream together over low heat, stirring until smooth and silky. Pour this luscious mixture into your cooled crust and pop it into the freezer for an hour to set. Patience is a virtue, darling!
- Next, let’s prepare the coconut layer. Mix together all the coconut layer ingredients until everything is well combined. Press this fragrant mixture over the now-set chocolate layer, smoothing it gently. Once again, back into the freezer for another hour it goes!
- For that beautiful jelly layer, blend the remaining raspberries with water until pureed and strain out the seeds for a silky texture. Stir in your sweetener and agar, then let it boil briefly. Pour this heavenly layer over the tart and arrange halved raspberries on top, just like the cherry on a sundae! Chill it for an hour until it’s fully set.
- If you’re lucky enough to have leftovers, store them in the fridge for up to 3 days—though I can’t guarantee how long they’ll last with friends around!
How to serve Vegan Lamington Tart
Slice this beauty into generous pieces and serve it chilled, maybe with a dollop of coconut cream on the side. It’s delightful as is, but adding a sprinkle of extra desiccated coconut can dress it up a bit.
How to store Vegan Lamington Tart
Keep any leftovers snug in the fridge, covered, for up to three days. Just be sure to bring it out a bit before serving so the flavors can mingle and warm a tad!
Tips to make Vegan Lamington Tart
- If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend, making this tart accessible for everyone.
- For an extra touch, consider adding a splash of vanilla extract to the coconut layer to enhance its natural sweetness.
- When melting the chocolate, keep the heat low and stir gently to ensure a smooth ganache without burning.
Variations
Feel free to get creative! Add a layer of fresh strawberries or a sprinkle of nuts for added texture. You could even swap the raspberries for another fruit like blackberries or mango, depending on what’s in season or what warms your heart.
FAQs
1. Can I use regular chocolate?
Absolutely! Just ensure it’s dairy-free to keep the recipe vegan.
2. What if I don’t have agar powder?
You can substitute it with gelatine if you’re not strictly vegan and follow the package instructions for the right amount to set the jelly.
3. Can this tart be made ahead of time?
Yes, this tart can be made up to two days in advance. Just keep it chilled, and it will be ready to impress whenever you are!
As you dive into the magic of creating this Vegan Lamington Tart, may your kitchen be filled with warmth and laughter, just like the homes of our grandmothers where every meal was an invitation to gather and share love. So roll up your sleeves, pour a cup of tea, and enjoy this sweet journey. After all, food has a beautiful way of bringing people together, doesn’t it?
Vegan Lamington Tart
Ingredients
Method
- Preheat your oven to a warm 180°C (355°F). Line or grease a 20 cm (8 inch) tart pan.
- To make the crust, mix together the flour, coconut oil, cold water, and sugar until a dough forms.
- Roll the dough out on a floured surface and press it into your tart pan, crimping the edges.
- Bake in the oven for about 15 minutes, or until golden and fragrant. Let it cool.
- Melt the vegan chocolate and coconut cream together over low heat, stirring until smooth.
- Pour the melted mixture into your cooled crust and freeze it for an hour to set.
- Mix together all the coconut layer ingredients until well combined.
- Press this mixture over the now-set chocolate layer and freeze for another hour.
- Blend the remaining raspberries with water until pureed, then strain out the seeds.
- Stir in your sweetener and agar, then let it boil briefly.
- Pour this layer over the tart and arrange halved raspberries on top.
- Chill for an hour until fully set.