Vegan Coconut Raspberry Tart

It's finally Springtime 🌸 🌸 🌸 it has been super sunny here in Milan in the last few days and of course I'm sick at home 😭😭 Oh well, anyway I made a beautiful tart while I was waiting for the nice weather to arrive and now I'm ready to share it with you: it's a Coconut & Raspberry Tart 😍😍 The crust is made with Millet Rings cereal, the filling with coconut milk and it's topped with fresh and juicy raspberries. This tart is vegan, gluten free and super easy to make: check out the recipe below this picture and make it too! INGREDIENTS: --- MILLET RINGS CRUST --- 160g Millet Rings 80g coconut oil --- FILLING --- 350ml full-fat canned coconut milk 50g granulated sugar* pinch of salt 30g cornstarch 1/2 teaspoon vanilla extract 1 teaspoon coconut oil --- TOPPING --- 125g fresh raspberries** DIRECTIONS: Crumble Millet Rings with a food processor and put them in a bowl. Melt the coconut oil in the microwave or on the stove (if it's not already liquid) and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom and the sides of a 18cm pie/tart dish and place the crust in the freezer to set while making the filling. In a small saucepan over medium heat, stir together 200ml of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved. Meanwhile, mix the remaining coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny. Remove from the heat and stir in the vanilla and coconut oil. Let cool until room temperature and then pour into the chilled crust. Chill for about 1 hour before topping with raspberries. Place it in the fridge to set for at least 4 hours or overnight. Enjoy :) RECIPE NOTES: *The coconut filling is not very sweet, add more sugar if you like it sweeter. **Another great topping would be raspberry jam or lemon curd. I would definitely do that next time. I've adapted this recipe from here. Store the pie in the fridge for 3-4 days. RECIPE CARD: If you make it let me know! :)

Vegan Coconut Raspberry Tart
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