Recipe courtesy of Laura Miller

Raspberry Tart

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  • Level: Easy
  • Total: 9 hr (includes soaking time and drying time)
  • Active: 35 min
  • Yield: 10 to 12 servings
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3 cups walnuts

3 tablespoons maple syrup 

1 tablespoon coconut oil 

1/2 teaspoon kosher salt 


3 cups walnuts, soaked overnight in water to cover

3/4 cup lemon juice 

3/4 cup maple syrup 

3/4 cup coconut oil 

1 tablespoon pure vanilla extract 

1 1/2 teaspoons kosher salt 

1 teaspoon ground cinnamon 

1/2 teaspoon grated nutmeg 

3 cups raspberries  


Special equipment:
10-inch tart pan
  1. For the crust: Place the walnuts in a food processor and process for about 10 seconds. Add the maple syrup, coconut oil and salt and blend again until the mixture is sandy (do not process until smooth). Press the mixture over the bottom and up the sides of a 10-inch tart pan and let sit out 8 hours or overnight to dry slightly, or bake the crust at the lowest heat of your oven for 1 to 2 hours.
  2. For the filling: Drain the walnuts. Combine the walnuts, lemon juice, maple syrup, coconut oil and vanilla in a food processor and process until smooth. Add the salt, cinnamon and nutmeg and pulse to combine. Pour the filling into the prepared crust and place in the freezer for 20 to 30 minutes to set up. 
  3. Top the tart with the raspberries and place in the refrigerator or freezer until ready to serve. 
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