Eggless, not that you'd guess, Bakewell Tart!

Vegan bakewell tart

Vegan Bakewell Tart - no butter, no eggs, and even caught the stalwart Bakewell fanatics at work out! Now that Flora is now gloriously 100% plant based I chuck this at all my favourite recipes!

---

The fiddliest part of this recipe is making the pastry, so if you wanted to cut this out just buy some shop bought pastry. Baking blind with the beads is important to avoid the dreaded "soggy bottom". Having said that, I have used the same dried black eye beans for about 20 years until my partner treated me to some proper ceramics beads. It doesn't actually make any difference though!

This recipe is for a 9 inch tart tin.

Ingredients

225g plain flour

100g vegan baking block (I use Stork)

3-4 tablespoons cold water

1 1/2 tbsp raspberry jam (check for gelatine in the ingredients)

130g Flora Buttery

1 1/2 tbsps ground linseed

60ml soy milk

150g sugar

180g ground almonds

Flaked almonds

3/4 tsp almond extract

Method

Preheat the oven to 200C

Chop the baking block into the flour, then using your fingertips, rub the fat into the flour until in resembles bread crumbs. Add just enough water to make a firm dough.

Turn the dough onto a floured surface and roll to the correct size for your tin. Place into the tin, trim the edges and line with greaseproof paper and fill with baking beads. Bake at 200C for 15 minutes

Meanwhile, mix the linseed and soy milk and leave to stand whilst melting the dairy free spread in a pan

Remove the paper and beads carefully and return the pastry to the oven for another 5 minutes. Hang onto the paper, you may need it later

Stir the linseed mix, almond extract, sugar and ground almonds into the melted dairy free spread and mix well

Remove the pastry case from the oven and reduce the temperature to 175C. Spread the jam onto the base, then carefully spread the almond mix on top. Sprinkle the flaked almonds evenly on top then return to the oven for another 30 minutes. Keep an eye on the tart, you may need to loosely cover it with the retained greaseproof paper if it is browning too quickly

Leave to cool in the tin for around 20 minutes whilst it hardens a little, then transfer to a cooling rack