Mon, 16 March 2026
Plant-Powered Bakewell Tart
The Bottom – Plant-Powered Shortcrust Pastry
Ingredients:
Method:
1. Prep the Tin
2. Preheat oven to 160°C fan / 180°C conventional.
3. Lightly grease a 9-inch tart tin with oil or vegan butter and lightly dust with flour. You can also line the base with parchment if you like.
4. Mix and Chill the Dough
5. Add the flour, cold vegan butter, sugar, salt, non-dairy milk and vanilla to a food processor.
6. Blitz briefly until the mixture forms a loose dough — a bit like a rich crumble.
7. Bring the dough together into a ball, flatten into a disc, wrap and chill for 30 minutes.
8. Roll Out the Pastry
9. Roll the chilled dough until it's about an inch larger than your tart tin.
10. Use your rolling pin to lift it over the tin and gently press into the sides. (Don’t panic if it tears or falls apart slightly — just patch it up with the offcuts. It will all be fine)
11. Trim the edges and prick the base with a fork.
12. Blind Bake the Pastry
13. Scrunch up a sheet of parchment paper (like you're about to throw it away), then unfold it. This helps it fit neatly into the tart shell.
14. Fill with baking beans, rice or dried lentils.
15. Bake for 15 minutes, then remove and allow to cool for about 10 minutes before removing the beans and paper. Now it’s ready for the Bakewell filling.
The Bakewell Filling
Ingredients:
Building the Tart The Base:
1. Brush a thin layer of raspberry jam over the inside of the pastry shell.
2. Then spread the remaining jam evenly across the bottom.
3. Preheat oven to 175°C fan.
The Gooey Bit – Vegan Frangipane:
1. In a large bowl, whisk the vegan butter for 1–2 minutes until light and fluffy.
2. Add the sugar and whisk again for 1–2 minutes until pale and creamy.
3. In a small bowl combine the yogurt, vanilla extract and almond extract.
4. Add this to the butter mixture one tablespoon at a time, whisking to incorporate.
5. In another bowl mix together ground almonds, flour, baking powder.
6. Fold the dry ingredients into the creamed mixture with a spatula until combined.
7. It will look thick — that’s exactly what you want.
Assemble:
1. Transfer the frangipane into a piping bag and pipe into the tart shell in an even layer. (Or simply spoon it in — no need to buy a piping bag just for this.)
2. Smooth the top and sprinkle with flaked almonds.
3. Bake at 175°C fan for 25–30 minutes (30 minutes usually hits the sweet spot)
4. The top should be lightly golden. If the edges brown too quickly, loosely cover the crust with foil.
5. The tart will rise slightly during baking and settle again as it cools — completely normal.
6. Let the tart cool completely before removing from the tin.
7. For best results, chill for a couple of hours.
8. Dust with icing sugar, slice generously and serve with fresh cream and a proper cup of tea.
9. Enjoy!
