Recipes
Vegan summer fruit Bakewell tart
The traditional dessert takes on a modern twist on the Happy Pear's version - it's vegan!
The traditional dessert takes on a modern twist on the Happy Pear's version - it's vegan!
Cook: 1 Hour
Serves: 14
Price: £1.03 per serving
Nutritional Information
Each 94g serving contains
Energy
1435kj
343kcal
1435kj
343kcal
17%
Fat
24.4g
24.4g
High
35%
35%
Saturates
13.2g
13.2g
Med
66%
66%
Sugars
11.3g
11.3g
Med
13%
13%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1527kj/365kcal
Typical energy values per 100g:
1527kj/365kcal
Ingredients
150g plain flour, plus extra for dusting
75g cold coconut oil
1½tbsp ground flax seeds
130g cold coconut oil
155g ground almonds
140ml maple syrup
1¼tsp baking powder
250g fresh raspberries
100ml maple syrup
2tbsp chia seeds
50g flaked almonds
200g Alpro Plain Soya Yogurt Alternative
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line the base of a 23cm round springform cake tin with baking paper.
2
For the pastry, put the flour in a mixing bowl. Chop the coconut oil and add to the bowl, then massage with your fingers until the mixture resembles crumbs.
3
Add 3tbsp water and press into a ball of dough. Wrap in clingfilm and chill in the fridge for 5 mins.
4
Dust your hands with flour. Shape the dough into a disc, then press it into the base of the cake tin to form a ½cm-thick layer. Don’t take it up the sides.
5
Blind-bake in the oven for 10 mins (no need for baking paper or baking beans), then remove and allow to cool on a rack. Leave the oven on.
6
For the frangipane, mix the flax seeds and 4tbsp water in a bowl, then set aside until it has a beaten egg-like consistency. Melt the oil in a small pan and transfer to a bowl. Add the ground almonds, syrup, baking powder and flax 'egg', then mix to combine.
7
Meanwhile, for the jam, put the raspberries and 4tbsp water in a pan. Cook on a medium heat until the fruit breaks down. Add the syrup and chia seeds; simmer for 6-8 mins, stirring, to reduce and thicken. Remove from the heat, transfer to a bowl. Allow to cool.
8
Spread the jam over the pastry base. Gently spoon the frangipane on top, making sure to cover it all. Sprinkle over the almonds.
9
Pop the tart back in the oven for 30 mins. Leave to cool for 15 mins, then slice and devour with a dollop of vegan yogurt!