Vegan No-Crust Raspberry Tart: The Easiest and Most Delicious Dessert You’ll Ever Make

Reimagine the classic frangipane fruit tart with this one-bowl, vegan, no-crust raspberry tart! It’s incredibly quick to prepare (under 10 minutes!) and boasts a stunning presentation rivaled only by its delectable taste. Feel free to adapt the fruit based on seasonal availability or your personal preferences.

Need a show-stopping dessert for a special occasion? Look no further! This recipe transforms a beloved tart filling (frangipane) into a stunning, crust-free creation that’s as effortless to make as it is delightful to eat. Get ready to impress your family and friends with this healthy treat!

What Exactly is Frangipane?

You’ve likely encountered frangipane before, perhaps without knowing its name. It’s a staple in numerous pastries and desserts, often hidden in plain sight.

At its core, frangipane is a rich and creamy filling crafted from finely ground nuts (typically almonds or walnuts), butter, sugar, and eggs. This classic combination is frequently spread within buttery tart shells, adorned with fruits, and baked to golden perfection. It lends itself to a variety of other decadent pastries, adding a touch of luxury and warmth.

Introducing Vegan Frangipane: A Healthier Twist

This recipe veers from tradition in a couple of exciting ways:

It’s entirely egg-free (and dairy-free!), making it a perfect vegan dessert option.
It’s a crust-less, all-in-one tart! The frangipane filling itself acts like a moist and tender almond cake, removing the need to bother with making a crust. It’s simplicity at its finest!

For a complete list of ingredients, precise measurements, and step-by-step instructions, please refer to the recipe card located at the end of this post.

Essential Ingredients for Your Vegan Raspberry Tart

Almond Flour: Opt for finely milled almond flour to achieve the best texture and results. It’s the heart of our crustless tart.
Natural Cane Sugar: Natural cane sugar lends a delicate color and flavor. However, feel free to substitute with regular granulated sugar or coconut sugar. (Keep in mind that coconut sugar will result in a darker tart with a hint of molasses flavor).
Tapioca Starch: Also sold as tapioca flour. If unavailable, arrowroot, potato starch, or cornstarch (if you consume corn) can be used as equal substitutes.
Baking Powder: Use fresh baking powder to ensure optimal rising and a light, airy texture. It’s critical to use baking powder, not baking soda, as they function differently.
Salt: Fine sea salt or regular table salt works equally well.
Vegan (Plant) Butter: Crucially, use stick-style vegan butter, rather than tubs or spreads. The latter contains significantly more water, which will compromise the final result.
Non-Dairy Milk: Choose any non-dairy milk you prefer, such as almond milk, soy milk, or oat milk.
Vanilla Extract: Pure vanilla extract delivers the best flavor, but use what’s available and within your budget.
Almond Extract: Pure almond extract is ideal, but any almond extract will work.
Fresh Raspberries: Ensure you’re using fresh raspberries, not frozen. While frozen fruit has its place, frozen raspberries tend to leak and don’t work well in this tart.
Optional: Maple Syrup: I use this to create a glossy glaze on the tart, adding visual appeal. However, this step is entirely optional.

Step-by-Step Instructions: Baking Your Vegan Raspberry Tart

This recipe is designed for simplicity, with straightforward steps that even beginner bakers can confidently follow.

Step 1: Preheat the Oven and Prepare Your Baking Pan

Preheat your oven to 350°F (180°C). Lightly spray or grease the inside of a 9-inch (22.5 cm) tart pan. Ideally, choose one with a removable bottom for easy serving.

If you don’t have a tart pan, a 9-inch (22.5 cm) pie plate or pan works just as well. You can even use a square 9-inch baking pan.

Step 2: Combine the Ingredients in a Single Bowl

In a large mixing bowl, whisk together the almond flour, sugar, tapioca starch, baking powder, and salt until thoroughly combined. Add the melted vegan butter, non-dairy milk, vanilla extract, and almond extract. Whisk or stir until everything is fully incorporated. The batter will be quite thick.

Step 3: Spread the Batter Evenly into the Pan

Scrape the thick almond batter (the frangipane!) into your prepared tart pan, taking care to spread it evenly, especially around the edges. If the edges are thinner than the center, they may brown too quickly during baking.

Step 4: Arrange the Fresh Raspberries

Gently press the fresh raspberries into the batter. You can arrange them in a decorative pattern, a whimsical scattering, or a completely random fashion – it’s entirely up to you! However, try to space the raspberries evenly to ensure the entire tart benefits from their delicious flavor and beautiful color.

While traditionally the tips of the raspberries face upwards, don’t be afraid to experiment! Place them on their sides or upside down for a unique twist. This tart is already a little unconventional, so let your creativity shine.

Step 5: Bake and Cool to Perfection

Bake the tart in the preheated oven for 25 to 30 minutes, or until it turns golden brown and the filling is set.

I recommend checking on the tart around the 15-20 minute mark to see how the raspberries are doing. If they appear to be browning too much at the tips, loosely cover the tart with a sheet of aluminum foil.

Once baked, transfer the tart to a cooling rack and allow it to cool completely.

Step 6: Add an Optional Glaze for Extra Shine

The tart is now complete, but you can add an extra touch of elegance with a glaze.

Melted red currant jelly or apple jelly is a classic choice for fruit tarts. To keep things simple, I opt for brushing on a small amount of maple syrup. While it doesn’t achieve the same lacquered finish as melted jelly, it adds a beautiful sheen and delicious flavor.

If you used a tart pan with a removable bottom, carefully transfer the tart to a serving plate or platter. If you used a traditional dish (pie pan, plain tart pan, or square pan), there’s no need to remove it.

Isn’t it amazing how beautiful this tart looks, especially considering how quick and easy it is to prepare?

Slice the tart into wedges and serve plain or with your favorite accompaniment, such as vegan whipped cream or a scoop of dairy-free ice cream.

Happy Baking!

Frequently Asked Questions (FAQ)

Q: What is vegan butter?

A: In short, it’s what we used to call margarine. It’s a non-dairy alternative to butter. Nowadays, you can find some excellent, all-natural versions (often labeled “plant butter”) in most supermarkets. Make sure to use solid, stick-style vegan butter, not spreads or tub-style varieties (as these have a higher water content).

Q: I know this is called a no-crust raspberry tart, but can I use other berries or fruits?

A: Absolutely! Feel free to substitute raspberries with blueberries, blackberries, stone fruits (peaches, apricots, plums), or slices of pear. Let your imagination run wild!

Q: How should I store the tart?

A: Store the tart, covered, at room temperature for up to 1 day, or loosely covered in the refrigerator for up to 3 days.

Q: Can I use another sweetener besides natural cane sugar?

A: Yes! You can use an equal amount of regular granulated sugar instead of natural cane sugar. For a darker-colored tart, use coconut sugar in the same amount. For a sugar-free alternative, use a granulated sugar-free sweetener that’s marked as suitable for baking.

Q: Is there an alternative to tapioca flour?

A: I’ve only tested this recipe with tapioca flour, but arrowroot starch, potato starch, or cornstarch should work well as substitutes in equal measure.

More Easy, Special Occasion Desserts to Try

Vegan Keto Chocolate Truffle Tart (No-Bake, Grain-Free)

Vegan Cashew Cheesecake (Grain-Free, So Easy)

Strawberry Almond Flour Crumble (Vegan, Keto Option)

Baked vegan no-crust raspberry almond tart on a white cake plate

Vegan No-Crust Raspberry Tart {gluten-free,
grain-free}

By:

Camilla

A baking classic (frangipane fruit tart), remade into a 1-bowl, vegan no-crust
raspberry tart! Fast to make and bake, it is as gorgeous as it is delicious. Vary the fruit according
to what is in season or what you have on hand.

Prep
Time:

5

minutes

Cook
Time:

30

minutes

Total
Time:

35

minutes

Servings:

10

Ingredients

2
cups
224 g blanched almond flour
2/3
cup
128 g natural cane sugar (see notes for options)
2
tablespoons
20 g tapioca flour
1
teaspoon
4 g baking powder
1/4
teaspoon
salt
1/2
cup
1 stick / 112 g vegan butter, melted
1/4
cup
60 mL nondairy milk
1
teaspoon
vanilla extract
1
teaspoon
almond extract
1 and 1/2 cups, 185 g fresh raspberries

Instructions

Preheat oven to 350F (180C) and lightly spray or grease the inside of a
9-inch (22.5 cm) tart pan (preferably one with a removable bottom; see notes for options).
In a large mixing bowl, whisk the almond flour, sugar, tapioca starch,
baking powder and salt until blended. Add the melted vegan butter, nondairy milk, vanilla extract, and
almond extract. Whisk or stir until completely combined.
Scrape and spread the thick almond batter into the prepared tart pan.
Take care to spread the batter evenly, especially to the fluted edges.
Gently press the fresh raspberries down into the batter (the pattern
can be decarative, or haphazard; just aim for full coverage).
Bake the tart in the preheated oven for 25 to 30 minutes until golden
brown and the filling is set. If needed, loosely cover the tart with foil during the second half of
baking if the raspberries are getting too dark. Transfer to a cooling rack and cool completely.

Notes

Storage: Store the tart, in a covered cake or pie keeper at
cool room temperature for 1 day, or loosely covered in the refrigerator for up to 3 days.

Pan Options: If you do not have a tart pan with a removable
bottom, use a 9-inch (22.5 cm) pie plate/pan in its place, or a plain tart pan (without the removable bottom).
A square 9-inch (22.5 cm) baking pan will also work just fine.

Sugar Options: An equal amount of regular granulated sugar can
be used in place of the natural cane sugar. If you are fine with a darker-colored tart, you can also use an
equal amount of coconut sugar. For a sugar-free option, use an equivalent amount of granulated sugar-free
sweetener that is marked as suitable for baking.

Tapioca Options: I have only tested this with tapioca flour.
However, an equal amount of arrowroot starch, potato starch or corn starch should work fine as
substitutes.

Nutrition