This delectable dairy-free Bakewell tart recipe is made with golden shortcrust pastry, sweet raspberry jam, ground almonds and rice flour. Serve with a drizzle of creamy almond custard for a scrumptious sweet treat.
Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and use to line a 30cm x 10cm tranche tin and line the pastry with the paper from the pastry pack. Fill with baking beans and bake blind for 15 minutes. Remove from the oven and allow to cool, then remove the paper and beans. Reduce the oven to gas 5, 180°C, fan 160°C.
Spread the jam on the pastry case. Mix the vegan spread and sugar together in a bowl, then add the egg yolk, almond extract, ground almonds and rice flour. Mix well, then spoon the mixture on top of the jam and gently spread to make a rough topping. Scatter with flaked almonds. Bake in the oven for 25 minutes. Allow to cool for at least 20 minutes before removing from the tin and slicing to serve.
To make the custard, mix the egg yolks with the sugar, vanilla essence and cornflour in a large bowl to a smooth paste. Add 6 tbsp of the almond milk and blend well together. Heat the remaining milk in a pan until hot but not boiling. Pour the hot milk over the egg mixture, and using a balloon whisk, stir rapidly until blended. Return to a rinsed-out pan and heat gently, for roughly 2 minutes, stirring continually until thickened. Serve with the Bakewell frangipane tart.
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