Vegan Lamington Tart (Print Version)

# Ingredients:

→ Crust

01 - 190g all-purpose plain flour, plus extra for dusting
02 - 120g coconut oil, chilled until scoopable, or vegan butter
03 - 30g cold water, as needed
04 - 25g granulated sugar or coconut sugar

→ Chocolate Ganache Layer

05 - 170g vegan chocolate or chocolate chips, roughly chopped
06 - 160g thick scoopable canned coconut cream

→ Coconut Layer

07 - 100g desiccated coconut / fine shredded coconut
08 - 85g light-colored sweetener (rice malt syrup or maple syrup)
09 - 60g thick scoopable canned coconut cream

→ Raspberry Jelly Layer

10 - 60g fresh raspberries, halved
11 - 125g fresh or frozen raspberries
12 - 80g water
13 - 65g light-colored sweetener (rice malt syrup or maple syrup)
14 - 2 teaspoons agar powder

# Instructions:

01 - Preheat the oven to 180°C. Line or grease a 20 cm wide, 4 cm deep loose bottom tart pan.
02 - Combine flour, chilled coconut oil, cold water, and sugar in a bowl or food processor until it forms a soft, pliable dough that can be pinched between fingers without breaking.
03 - Dust a clean surface with flour. Roll the pastry to about 0.5 cm thick. Transfer to the prepared tin using a rolling pin, press against bottom and sides, and crimp edges if desired.
04 - Bake for 15 minutes or until evenly golden brown. Set aside to cool completely.
05 - Combine vegan chocolate and coconut cream in a small saucepan over low heat. Melt until smooth, then pour into the cooled tart shell.
06 - Place the tart in the freezer for 1 hour or until the chocolate layer is firmly set.
07 - Mix desiccated coconut, sweetener, and coconut cream in a bowl until well combined. Spread over the set chocolate layer, pressing firmly to create a smooth, even surface.
08 - Return tart to freezer for 1 hour or until the coconut layer is set.
09 - Blend the 125g of raspberries with water. Strain through a sieve to remove seeds. Combine strained raspberry liquid with sweetener and agar powder in a saucepan and bring to a boil.
10 - Pour the hot raspberry mixture over the coconut layer and quickly arrange the halved raspberries on top. Refrigerate for 1 hour until completely set.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 - This tart should not be frozen as it will negatively affect the texture of the jelly and fresh berries.

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