Go Back

Vegan Lamington Tart

A delightful vegan dessert that combines layers of chocolate, coconut, and raspberries, reminiscent of childhood treats and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 pieces
Course: Dessert, Tea
Cuisine: Australian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups all-purpose plain flour, plus extra for dusting
  • 0.5 cup ½ cup coconut oil, chilled, or vegan butter
  • 2 tablespoons 2 tablespoons cold water, as needed
  • 2 tablespoons 2 tablespoons granulated sugar or coconut sugar
For the chocolate layer
  • 1 cup 1 cup roughly chopped vegan chocolate or chocolate chips
  • ⅔ cup ⅔ thick scoopable canned coconut cream
For the coconut layer
  • 1.25 cups 1 ¼ cups desiccated coconut or fine shredded coconut
  • 0.25 cup ¼ cup light-coloured sweetener (rice malt syrup or maple syrup)
  • ¼ cup ¼ cup thick scoopable canned coconut cream
For the raspberry layer
  • 0.5 cup ½ cup fresh raspberries
  • 1 cup 1 cup fresh or frozen raspberries
  • ⅓ cup ⅓ cup water
  • 3 tablespoons 3 tablespoons light-coloured sweetener (rice malt syrup or maple syrup)
  • 2 teaspoons 2 teaspoons agar powder

Method
 

Preparation
  1. Preheat your oven to a warm 180°C (355°F). Line or grease a 20 cm (8 inch) tart pan.
  2. To make the crust, mix together the flour, coconut oil, cold water, and sugar until a dough forms.
  3. Roll the dough out on a floured surface and press it into your tart pan, crimping the edges.
  4. Bake in the oven for about 15 minutes, or until golden and fragrant. Let it cool.
Making the chocolate ganache
  1. Melt the vegan chocolate and coconut cream together over low heat, stirring until smooth.
  2. Pour the melted mixture into your cooled crust and freeze it for an hour to set.
Preparing the coconut layer
  1. Mix together all the coconut layer ingredients until well combined.
  2. Press this mixture over the now-set chocolate layer and freeze for another hour.
Making the raspberry layer
  1. Blend the remaining raspberries with water until pureed, then strain out the seeds.
  2. Stir in your sweetener and agar, then let it boil briefly.
  3. Pour this layer over the tart and arrange halved raspberries on top.
  4. Chill for an hour until fully set.

Notes

Store any leftovers in the fridge for up to 3 days. Bring it out a bit before serving to allow the flavors to mingle.