VEGAN BAKEWELL TART
Vegan Bakewell Tart - this vegan take on the classic almond and raspberry pie is easy to make and absolutely delicious! A crispy dough is filled with raspberry jam, vegan frangipane, fresh raspberries and slivered almonds. The perfect dessert for any celebration! Without eggs and dairy products.
- ¼ cup cold water
- 1/3 cup organic cane sugar
- ½ cup cold vegan butter
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour (280 g)
- ¼ teaspoon finely ground sea salt
- ½ cup soft vegan butter
- 1/3 cup coconut yogurt
- 1 tbsp arrowroot powder
- ½ cup of maple syrup
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of baking powder
- 1 tablespoon of lemon zest
- 1 cup of raspberries
- ¼ cup all-purpose flour
- 1/3 cup sliced almonds
- 1 ¼ cup almond flour
- ½ teaspoon of pure almond extract
- 1/2 cup raspberry chia jam (or store-bought jam)
- Optional icing sugar
Prepare the crust:
First, in a food processor with the S-blade attached, combine the flour, cane sugar and sea salt. Cut the vegan butter into small pieces and add to the mixing bowl. Lightly pulse the ingredients then add the water and vanilla extract and stir again a few times to form a crumbly dough (you can also prepare the dough by hand in a large bowl. Mix all the ingredients and massage with it. your hands to form a crumbly dough).
Then, transfer the dough to a clean work surface and knead with your hands to form a ball of dough. Cover with reusable wrap and refrigerate in refrigerator for at least 1 hour.
Preheat the oven to 425F / 220C. Lightly dust the work surface with flour and roll the dough into a thin, round sheet, so that it is about 1 inch larger than your pie pan in circumference (I used an 11 inch x 1 inch). Optional to lightly dust the dough with flour to prevent the rolling pin from sticking.
Gently lift and transfer the crust sheet to your pie pan and press well into the nooks and crannies along the bottom and sides. Correct the cracks with additional paste. Bake the crust for 15 minutes. Take out of the oven and let cool down. Then reduce the heat to 375F / 190C.
In a medium mixing bowl, prepare the filling by mixing together the almond flour, all-purpose flour, soft vegan butter, maple syrup, coconut yogurt, arrow powder root, baking powder, vanilla extract, almond extract and lemon zest in a medium-sized bowl mixture. Blend until smooth and creamy.
Lather the base of the pie shell with the raspberry and chia jam and fill with the almond filling. Press the raspberries into the dough and sprinkle with slivered almonds. Bake for 35 minutes or until top is lightly browned and pie is semi-firm to the touch. Let cool for a few minutes, then remove from the pie pan. Let cool at least 20 minutes before serving. Happy Cooking Time.