Gesunde Himbeercreme Tarte is a German vegan raspberry tart with a date, oat, almond, and walnut base and a yogurt-coconut raspberry cream set with agar agar. It yields 12 Stücke, or 12 pieces, and serves 12. The recorded timing is 15 minutes of preparation, 12 minutes of cooking, and 27 minutes total, plus one hour for soaking the dates and an overnight refrigerator set.
Gesunde Himbeercreme Tarte vegan Ingredients
Dattel-Nuss-Boden: 100 g Haferflocken; 100 g Mandeln; 70 g Walnüsse; 15 kleine Datteln, vorher 1 Stunde in Wasser eingeweicht; 5 EL Kokosöl; 3 EL Agavendicksaft; 1 Prise Salz.
Himbeercreme: 330 g gefrorene Himbeeren oder 300 g frische Himbeeren; 350 g Joghurt; 230 g Kokoscreme, fester Teil der Kokosmilch; 1 TL Agar Agar; 60 ml Wasser oder Milch (für Agar Agar); 50 g Kokoszucker oder Agavendicksaft; 1 EL Zitronensaft.
If you enjoy this recipe, you may also like Chocolate Rugelach.
How to Make Gesunde Himbeercreme Tarte vegan
- Datteln einweichen: Datteln mindestens 1 Stunde vor der Verarbeitung in Wasser einweichen lassen.
- Haferflocken-Nuss-Mischung vorbereiten: Haferflocken, Walnüsse sowie Mandeln fein mahlen und zur Seite stellen.
- Teig herstellen: Datteln, Kokosöl und Agavendicksaft in einen Mixer geben und zu einer Masse mixen. Das gemahlene Haferflocken-Nussmehl sowie Salz hinzufügen und alles zu einer gleichmäßigen Masse vermischen.
- Teig formen und backen: Tarteform einfetten, Teig verteilen und festdrücken. Bei 180 °C für 10-15 Minuten backen, bis der Teig leicht goldbraun ist. Auskühlen lassen.
- Himbeeren vorbereiten: Gefrorene Himbeeren kurz erhitzen und köcheln lassen, anschließend durch ein Sieb streichen, um die Kerne zu entfernen.
- Himbeercreme herstellen: Joghurt, Kokoscreme, Kokoszucker und Zitronensaft in einem Mixer vermischen. Die pürierten Himbeeren untermixen.
- Agar Agar vorbereiten: Agar Agar in einem Topf mit Wasser oder Milch und 1 EL der Joghurtcreme vermengen. Zum Kochen bringen und 1 Minute sprudelnd kochen lassen. Vom Herd nehmen und schnell in die restliche Creme einrühren.
- Tarte befüllen und kühlen: Füllung in die vorbereitete Tarteform gießen und über Nacht im Kühlschrank fest werden lassen.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Soak exactly 15 small dates in water for at least one hour. Finely grind 100g oats, 100g almonds, and 70g walnuts, then set them aside. Blend the drained dates with five tablespoons coconut oil and three tablespoons agave syrup into a cohesive mixture. Add the ground oat-nut flour and one pinch salt and mix evenly. Grease a 28cm tart pan, distribute and firmly press in the dough, then bake at 180°C for 10 to 15 minutes until lightly golden and cool completely. Briefly heat and simmer 330g frozen raspberries, then press them through a fine sieve to remove the seeds. If using fresh berries, the recorded alternative is 300g. Blend the puree with 350g yogurt, 230g solid coconut cream, 50g coconut sugar or agave, and one tablespoon lemon juice.
If you enjoy this recipe, you may also like Vegan Chocolate Mousse Cake.
Critical Visual and Timing Cues
The soaked dates should be soft enough to blend smoothly with coconut oil and agave. Grind oats, almonds, and walnuts finely before combining them with the date mixture so the crust presses without coarse gaps. Watch closely during its 10-to-15-minute bake and remove it when only lightly golden; the source warns against letting it become too dark. Frozen raspberries need only a brief simmer before sieving. Press firmly enough to extract smooth seedless puree without forcing seeds through. The coconut cream is the firm portion from coconut milk and should give the yogurt mixture body. For reliable setting, mix one teaspoon agar agar with 60ml water or milk and one tablespoon of the yogurt cream, bring it to a boil, and keep it bubbling for one full minute.
Serving and Storage
Remove the boiled agar mixture from the heat and work quickly, stirring it into the remaining raspberry cream before it starts setting. Pour the smooth filling into the fully cooled tart base and refrigerate overnight. Once set, cut into 12 pieces and keep chilled until serving. The recipe is vegan even though its source dairy-free field is internally marked false, so use vegan yogurt and either water or plant milk to preserve the stated vegan preparation. Refrigerate leftovers in a covered container to protect the cream and prevent the nut crust from absorbing refrigerator odors. Let each slice stand only briefly before serving because warmth gradually softens the agar-set filling and coconut cream.
Practical Kitchen Notes
Keep the source alternatives explicit: use either 330g frozen raspberries or 300g fresh raspberries; use water or milk for the agar step, selecting plant milk for a vegan tart; and sweeten the cream with 50g coconut sugar or agave syrup. The crust contains both 100g almonds and 70g walnuts as distinct ingredients. The tart pan used is 28cm in diameter. An optional no-bake variant places the pressed crust in the freezer overnight instead of baking it, but the primary method bakes at 180°C for 10 to 15 minutes. The recorded nutrition is per serving and the known allergen is nuts.
Details Worth Preserving
Agar agar must boil to activate; merely warming it is not enough. Including one tablespoon of the yogurt mixture helps bridge temperatures, but the activated mixture still needs to be whisked into the main cream quickly. Cool the baked shell before filling so the cream does not loosen. Preserve the one-hour date soak and overnight final chill even though they sit outside the summarized 27 minutes. The German ingredient and method facts remain unchanged in this English explanation. Do not add gelatin, dairy cream, eggs, flour, cornstarch, chocolate, or extra berries. If choosing the freezer-only crust variation, understand that its texture will differ from the lightly baked primary version.
Recorded Recipe Tips
- Eine 28 cm Tarteform wurde für dieses Rezept verwendet.
- Für eine Variante ohne Backen den Teig ins Gefrierfach stellen und über Nacht fest werden lassen.
- Achte darauf, dass der Dattel-Nuss-Boden beim Backen nicht zu dunkel wird.
Conclusion
Gesunde Himbeercreme Tarte vegan makes 12 Stücke in 27 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Gesunde Himbeercreme Tarte vegan make?
It makes 12 Stücke and serves 12.
- → How long does Gesunde Himbeercreme Tarte vegan take?
The recipe records 15 minutes of preparation, 12 minutes of cooking, and 27 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Can the raspberry tart crust be made without baking?
Yes. The recorded variation places the pressed crust in the freezer overnight, while the primary method bakes it at 180°C for 10 to 15 minutes.
- → Why must the agar agar boil for one minute?
The full bubbling boil activates the agar so the raspberry-yogurt cream can set during its overnight refrigeration.