Try your hand at vegan baking with this deliciously sweet tart - perfect with a cuppa
This is a beautifully rich tart by vegan chef Tony Bishop-Weston makes a special pudding at the end of a special celebratory dinner, or simply as a vegan sweet to enjoy with a coffee of afternoon tea. The raspberries and ground almonds are perfect partners in flavour, and the ground almonds give a rich and indulgent texture to the base.
This recipe is an extract from Vegan Cookbook by Tony and Yvonne Bishop-Weston (9780754834441 ©Lorenz Books 2019).
To make the pastry, sift the flour and icing sugar into a large bowl and add the dairy-free margarine. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Bring together to form a dough, adding extra flour if the mixture is too wet, or a little water if too dry. Wrap the dough in clingfilm or plastic wrap and chill for 10 minutes before using.
Roll out the pastry and use it to line a 20cm/8in loose-fitted round flan tin. Prick the base all over with a fork and leave it to rest for at least 30 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
Put the tofu, soya cream, agave syrup and ground almonds into a large bowl and whisk together briskly. Melt the margarine gently in a pan and pour into the mixture, stirring until the ingredients are well combined.
Sprinkle the raspberries over the pastry case. The ones at the top will appear through the surface, so space them evenly or in a pattern.
Pour the tofu and almond mixture on top of the raspberries. Ensure that it is spread evenly over the tart and some fruits are poking out of the top.
Bake the tart for 25 minutes until cooked evenly. Leave to cool for 5 minutes. Serve warm or cold.
Gill Meller
