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For the tart crust:
150 ml soy milk
70 ml oil
2 tablespoons powdered sweetener (or 2 tablespoons powdered sugar)
2 tablespoons cocoa powder
270-300 g flour
1 teaspoon baking powder
1 teaspoon vanilla extract
For the raspberry cream:
300 g raspberries (frozen is fine)
4 tablespoons sweetener (or 4 tablespoons sugar)
2 tablespoons cornstarch
150 ml plant-based whipped cream (sweetened)
For the glaze:
100 ml plant-based whipped cream (sweetened)
100 g plant-based chocolate (50% cocoa)
Almond flakes (for decoration)
In a bowl, mix together soy milk, oil, vanilla extract, and a pinch of salt. Add the sweetener, cocoa powder, and baking powder to the mixture. Gradually incorporate the sifted flour until the dough forms a smooth ball. Sprinkle flour on your work surface, roll the dough out into a sheet (not too thin), and place it into a 25 cm tart pan. Press the dough gently onto the sides of the pan, trim any excess, and prick the dough with a fork. Place a piece of parchment paper over the dough and add dry beans, chickpeas, or rice to weigh it down. Bake in a preheated oven at 180°C (350°F) for 20 minutes. After 20 minutes, remove the parchment paper and the beans (or rice) and bake for another 10 minutes. Take the crust out of the oven and let it cool.
Place the defrosted raspberries and sweetener in a small pot and heat them until they start to boil, about 4-5 minutes. Remove from heat, blend the raspberries with an immersion blender, and then pass the mixture through a sieve to remove the seeds. Return the puree to the pot, add the cornstarch dissolved in 3-4 tablespoons of cold water. Heat the mixture while stirring until it thickens. Remove from heat, cover with plastic wrap, and allow to cool. Whisk the plant-based whipped cream until soft peaks form (it doesn’t need to be too stiff). Mix the raspberry jelly into the whipped cream until the mixture is smooth and fluffy. Pour the raspberry cream into the cooled tart crust, level it, and refrigerate for about 1 hour.
Break the chocolate into pieces. Heat the plant-based whipped cream in a small saucepan until it is hot (not boiling). Pour the hot cream over the chocolate pieces, and stir with a silicone spatula until the chocolate is completely melted. Remove the tart from the fridge, pour the glaze over the raspberry cream, and spread it evenly. Sprinkle almond flakes around the edges for decoration. Let the tart sit at room temperature for 20-30 minutes, then cover and refrigerate for at least 1-2 hours for the glaze to set.