[Sub] 고소하면서 상큼한 글루텐프리, 비건 라즈베리 피스타치오 타르트 ｜ Gluten-free, Vegan Raspberry Pistachio Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

💰Cheaper: shortcrust pastry

Shortcrust is often less expensive and easier to make at home.

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Walnuts are generally cheaper and provide a similar texture.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often more affordable and adds a rich flavor.

Prepare the tart crust by mixing almond flour, tapioca starch, plant oil, and maple syrup until combined.

Press the mixture into a tart pan and poke holes with a fork to prevent puffing during baking.

Bake the crust until golden and set aside to cool.

For the pistachio filling, grind the unsalted pistachios until fine, then mix with maple syrup, lemon juice, and plant milk until smooth.

Pour the pistachio filling into the cooled tart crust and spread evenly.

For the raspberry topping, combine fresh raspberries with starch, water, and sugar in a saucepan and cook until thickened.

Pour the raspberry glaze over the pistachio filling and chill the tart before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens