* 60 g vegan butter (block-style) room temperature
* 50 g castor sugar
* 40 g vegan aquafaba (canned chickpea brine)
* 1 tsp vanilla extract
* 60 g ground almonds
* 30 g all-purpose flour
* ½ teaspoon baking powder
Topping
* 1 1/2 cup raspberries
* 1/2 cup shredded coconut
* 1 tsp vanilla extract
Method
Make a batch of the vegan pastry (recipe below) and par-bake per recipe instructions. Allow the pastry to cool to room temperature.
Gently heat the 50g jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell.
Meanwhile, preheat your oven to 175•c
For the Frangipane, in a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy.
Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the aquafaba, one tablespoon at a time, whisking to incorporate each one.
Lastly, add the vanilla extract and whisk to combine and beat for another 30 seconds until incorporated.
In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined, add in the vanilla and the last bit of jam.
Transfer the frangipane into the cooled pastry shell in an even layer.
Press the raspberries into the frangipane and sprinkle over the shredded coconut and sugar.
Bake at 175°C for 25-30 minutes, until the raspberries have reduced in size and appear slightly caramelized. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil.
Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired.
Store it in an airtight container and refrigerate. Consume within 2-3 days for best results.
Photo Gallery
Hope you love this amazing tart!! Its a favourite;)
