Valentine’s Cream Tart

1. In a saucepan, combine the raspberries, brown sugar, potato starch or cornstarch, water and a splash of lemon juice.
2. Cook over medium heat until the raspberries break down and release their juices, stirring occasionally until the mixture thickens to a jam consistency.
3. Remove from heat and let it cool before refrigerating.

The steps 4 to 6 are optional if you are using a store-bought crust

1. In a mixing bowl, combine the flour, brown sugar, and salt.
2. Add the vegan butter and applesauce to the dry ingredients, and mix until the dough comes together.
3. Let the dough rest in the fridge for at least an hour before rolling out.
4. Roll out the dough and place it in a tart mold, pressing the sides to make them even. Freeze the crust for 2h.
5. Bake the crust in a preheated oven at 200°C for about 20-30 minutes, or until golden brown. To prevent air bubbles from forming during baking, remember to weigh down your crust with pie weights or dry beans placed on parchment paper atop the dough.
6. Remove from the oven and let it cool completely.
7. Once the crust has cooled, spread a thin layer of raspberry coulis over the bottom.
8. In a saucepan, melt the La Fraîche, agave syrup, and butter together until smooth and well combined.
9. Pour the La Fraîche mixture over the raspberry coulis layer in the tart crust.
10. Create little dots of raspberry coulis on top of the cream mixture and use a toothpick to form little heart shapes.
11. Place the tart in the refrigerator and let it chill for at least 5 hours, or until set.
12. Once the tart has set, remove it from the refrigerator.
13. Slice and serve!