RASPBERRY BAKEWELL TART

Raspberry Bakewell Tart

 

INGREDIENTS:

• Premade shortcrust shells
• 80g vegan butter melted OR 80ml (1/3 cup) melted coconut oil
• 130g caster sugar
• 60g plain flour
• 10g cornflour
• 90ml aquafaba* (or non-dairy milk)
• 200g ground almonds
• 1 tsp baking powder
• 1/2 tsp almond extract
• Half jar of Mitch’s Preserves Raspberry Jam
• 150g fresh raspberries
• a couple of handfuls of flaked almonds to top

METHOD:

Prick the base of the pastry shell all over with a fork, then place in the freezer for 20 minutes or until solid. Preheat the oven to 180degrees. Line the pastry case with tin foil, pressing it right into the corners and fill with baking beans or rice. Bake for 20 minutes then remove the tin foil and beans and cook for a further 15 minutes. Remove from the oven and set aside.

To make the frangipane, whisk together the melted and the sugar, followed by the flour and cornflour. Gradually whisk in the milk, while adding the ground almonds, baking powder and almond extract.

Spread a layer of raspberry jam over the base of the pastry shell then spoon the frangipane on top and spread it level. Scatter over the fresh raspberries and flaked almonds. Bake the tart for 30-45 minutes until golden and the filling is set.