RASPBERRY & PISTACHIO TART

My gluten-free adventures continue, how exciting.
So as not to murder my coeliac colleague, this time I made quite a yummy gluten-free vegan raspberry & pistachio tart. Not all of it made it to work (vegan gluten-free tart pregnancy), but hey, murder-free deliciousness, what more can you ask for.

Notes: If you too want to avoid sending your gluten-intolerant or coeliac friends or family or colleagues or loved ones or a mix of the above to hospital, you can use these and these for the tart crust. You also get a few extra cocoa biscuits to make use of whilst you bake. Ha!

RASPBERRY & PISTACHIO TART

175g (6.2oz) cocoa biscuits
50g (1 ¼ cups) puffed rice
25g (1/2 cup) bran flakes
50g (3 tablespoons) margarine, melted

Filling:

40g (1/3 cup) pistachios, chopped

120g (1 cup) raspberries
190g (1 cup) firm silken tofu
3 tablespoons agave syrup or other liquid sweetener

First prepare the biscuit base - place the cocoa biscuits, puffed rice and bran flakes into a food processor/blender and pulse until finely ground. Transfer them to a mixing bowl and pour the melted margarine over the biscuit mixture a little at a time, stirring until thoroughly combined. Next preheat the oven to 170°C/340°F and place the mixture into a tart tin, pressing down evenly and firmly to cover the base and edges with the back of a spoon. Bake for 12 minutes, then leave to cool on a rack. When the base is cool transfer it into the fridge and leave for at least 3 hours/ideally overnight.

For the raspberry filling, place the raspberries into a blender and pulse until completely smooth, then cut the tofu into bits and add it to the raspberry mixture. Blitz until everything is well combined, then add the agave syrup and keep going until the mixture is smooth and creamy. Sprinkle the chopped pistachios at the bottom of the tart crust, then pour in the raspberry filling. Return the tart to the fridge for at least two hours to set, then take out and sprinkle the top with raspberries and more chopped pistachios, pressing them down gently.

Now remove from the tin AAAAND EAT.