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This vegan lamington tart transforms Australia's beloved chocolate-coconut sponge cake into an elegant dessert that's perfect for special occasions. The crisp pastry base, rich chocolate ganache, sweet coconut filling, and fresh raspberry jelly create a stunning layered dessert that tastes as impressive as it looks.
I first created this tart for my vegan sister's birthday celebration, and it's become our go-to dessert for family gatherings. The vibrant layers never fail to impress guests who can't believe it's completely dairy-free.
Ingredients
- All purpose plain flour: Forms the base of our buttery pastry crust
- Coconut oil: Creates a perfectly flaky vegan pastry with subtle coconut undertones
- Granulated sugar: Sweetens the crust just enough without overpowering
- Vegan chocolate chips: Melt beautifully for the ganache layer
- Canned coconut cream: Adds richness to both the ganache and coconut layers
- Desiccated coconut: Provides that classic lamington texture and flavor
- Rice malt syrup or maple syrup: Sweetens naturally without adding color
- Fresh raspberries: Add brightness and visual appeal to the top layer
- Agar powder: Creates a perfectly set jelly layer without gelatin
Step-by-Step Instructions
- Prepare the pastry crust:
- Add flour, chilled coconut oil, and sugar to a food processor and pulse until the mixture forms a soft yet pliable dough. The texture should hold together when pinched between two fingers without crumbling. If it seems too dry, add a teaspoon of ice water at a time until it reaches the right consistency.
- Roll and shape the dough:
- Dust your work surface generously with flour and roll the dough to approximately 1/4 inch thickness. Use your rolling pin to carefully lift the dough and transfer it to your tart pan. Press gently but firmly against the bottom and sides, ensuring no air pockets remain. Create a decorative crimped edge if desired by pinching the dough between your fingers at regular intervals.
- Blind bake to perfection:
- Bake the crust in a preheated oven at 355°F for exactly 15 minutes or until you see an even golden brown color across the surface. This pre-baking ensures your crust will remain crisp even after adding wet fillings. Allow to cool completely before proceeding.
- Create silky chocolate ganache:
- Combine chopped vegan chocolate with thick coconut cream in a saucepan over very low heat. Stir constantly to prevent burning until completely smooth and glossy. Pour immediately into the cooled tart shell, ensuring an even layer. Place in freezer for one hour until firmly set.
- Form the coconut layer:
- Mix desiccated coconut, sweetener and additional coconut cream until fully combined. The mixture should be moist enough to hold together when pressed. Once the chocolate layer is firm, spread this coconut mixture evenly across the surface, pressing down firmly to create a smooth, compact layer. Return to freezer for another hour.
- Prepare the raspberry jelly topping:
- Blend fresh or frozen raspberries with water, then strain to remove seeds. Combine this vibrant liquid with sweetener and agar powder in a saucepan and bring to a boil to activate the agar. Pour over the set coconut layer and quickly arrange halved fresh raspberries on top before the jelly begins to set. Refrigerate for at least one hour until completely firm.
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The coconut layer is truly the heart of this dessert. While traditional lamingtons use sponge cake, this compressed coconut mixture delivers an even more intense flavor and satisfying texture that perfectly complements the smooth chocolate beneath it. My favorite part is watching people's expressions when they cut through all the beautiful layers for the first time.
Make Ahead Options
This tart is perfect for preparing in advance of special occasions. The pastry dough can be made up to three days before and stored wrapped tightly in the refrigerator. The completed tart keeps beautifully in the refrigerator for up to three days without losing texture or flavor. Just be aware that freezing isn't recommended as it will alter the texture of both the jelly and fresh berries upon thawing.
Troubleshooting Tips
If your chocolate ganache seems too thick to spread evenly, add an additional tablespoon of warmed coconut cream and stir until smooth. For the coconut layer, the mixture should be moist enough to hold together when pressed but not so wet that it's sticky. If needed, add coconut cream a teaspoon at a time until you reach the perfect consistency. The jelly layer occasionally develops bubbles during pouring—simply pop these with a toothpick while still liquid for a pristine surface.
Serving Suggestions
This tart is striking served on its own, but for an extra special presentation, dust the edges with additional coconut before slicing. Serve slightly chilled for the best texture and flavor balance. A dollop of coconut whipped cream alongside each slice makes a lovely accompaniment. This dessert pairs beautifully with a cup of earl grey tea or even a glass of dessert wine for adult gatherings.
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This layered tart is as delightful to eat as it is to admire. You're going to love every bite!
Frequently Asked Questions
- → Can I substitute the coconut oil in the crust?
Yes, you can substitute the coconut oil with an equal amount of vegan butter. This will provide a similar buttery texture while maintaining the recipe's vegan integrity.
- → What type of vegan chocolate works best for the ganache?
A high-quality dark chocolate (around 70% cocoa) typically works best, but any vegan chocolate chips or bar chocolate that melts smoothly will produce good results. Just ensure it's labeled vegan as some dark chocolates may contain milk derivatives.
- → Why can't this tart be frozen?
Freezing would negatively alter the texture of both the agar-based raspberry jelly layer and the fresh berries. The jelly would lose its smooth consistency, and the berries would become mushy upon thawing.
- → Can I use a different fruit instead of raspberries?
Yes, strawberries, blackberries or blueberries would work well as alternatives. You may need to adjust the sweetener slightly depending on the natural sweetness of your chosen fruit.
- → What can I substitute for agar powder?
While agar powder is the best vegan option for setting the jelly layer, you could try using carrageenan or vegetable gelatin alternatives. Note that the setting time and firmness might vary with substitutes.
- → Is desiccated coconut the same as shredded coconut?
Desiccated coconut is finer and drier than shredded coconut, but fine shredded coconut will work in this recipe. Avoid using large coconut flakes as they won't bind properly in the coconut layer.