One of my all time favourite desserts veganised! Important equipment you will need. 8/9 inch loose bottom tart tin, piping bag, rolling pin & an electric whisk.
Sweet Pastry Base/Crust
2 cups/250g Plain Flour
1 cup/125g Icing Sugar
Pinch of Salt
Pinch of Ground Cinnamon
1 cup/125g Vegan Butter
2 tbs Non Dairy Milk
Almond ‘Frangipane’ Layer
6 tbs Vegan Butter
1/2 cup/110g Caster Sugar
1 cup/80g Ground Almonds
1 cup/240ml Aquafaba (the liquid from a can of chickpeas, whipped using an electric whisk until thick & fluffy)
1 tbs Vanilla Bean Paste
2 tbs Almond Essence
4 tbs Plain Flour
1 tbs Corn Flour
3/4 cup/240g Cherry Jam/Jam of your choice
1/2 cup/50g Flaked Almonds
Drizzle of Icing (optional)
First up prepare the base/crust. Add all the dry ingredients to a large mixing bowl and stir well, then add the butter. Rub the butter into the flour mix with your hands until the mix resembles a bread crumb like consistency.
Pour in enough milk to bring the dough together into a ball and pick up all the bits from the bowl.
Give it a slight knead on your work surface for 2 minutes, then cover the dough in cling film & place it into the fridge for 20 minutes.
Meanwhile, pre heat your oven to 180 degrees celsius or gas mark 4 and grease a medium (8 inch approx) sized loose bottom tart tin.
Remove your pastry from the fridge and roll it to around 3mm thick directly on lightly floured greaseproof paper, this makes it easier when transferring to the tart tin.
Carefully pick up the pastry using the greaseproof paper then turn it out into the loose bottom tart tin. Don’t worry, it doesn’t have to be perfect, and if your pastry splits or breaks it just maybe because your kitchen is hot or the pastry is a little thin. But just fill in any holes with excess pastry dough. Trim off any pastry that’s over hanging the edges.
Place a circle of greaseproof paper around the same size as the tart tin on top of the pastry and then weigh it down with a large handful of dried beans or rice. This technique is called blind baking. Place the tart case into the oven for 10 minutes before carefully removing the beans and greaseproof paper and then placing the tart case back into the oven for a further 6 minutes.
Once the pastry is cooked, remove it from the oven and set it aside too cool, do not remove it from the tart tin just yet.
Meanwhile, to make the frangipane. Add the vegan butter and sugar to a large mixing bowl then using an electric whisk, whisk the ingredients together until the mix is light & creamy. Fold in the rest of the frangipane ingredients using a rubber spatular then transfer the mixture to a piping bag. Place the frangipane into the fridge for 5 minutes to cool.
When the pastry base has cooled. Spoon in the cherry jam & spread out evenly. Then pipe the frangipane mix evenly over the top.
Sprinkle over flaked almonds, then place the tart into the oven for 20 minutes or until the almonds on top are golden.
Allow the tart to cool completely before slicing & serving. As an optional garnish you can also drizzle over icing sugar.