raspberry frangipan tarts

So this is probably one of my most involved/complex recipes to date. But don’t be alarmed! It’s not that complex really, just breakdown the steps and you’ll have these scrumptious little vegan frangipan tarts to enjoy with your favourite hot drink in no time.

I love a frangipan tart and my nan makes a brilliant bakewell and because if this I set about my search to create a recipe that was plant-based, dairy free and vegan. And so these raspberry frangipan tarts were born! I also happen to love raspberry so it was difficult for me to choose the jammy filling for these, but you could quite easily swap the raspberries out for any of your favourite berries. Let me know if you do as I’d love to know what combinations you have tried.

ingredients (makes 8 tarts);

tart case;

  • 75g coconut flour
  • 65g buckwheat flour
  • 1 tsp cinnamon
  • 2 tbsp date syrup
  • 2 dates, pitted
  • 10 tbsp water
  • 2 tbsp melted coconut oil

raspberry jam;

  • 150g frozen raspberries
  • 1 tsp chia seeds
  • 1 tsp agave syrup

frangipan filling;

  • 65g ground almonds
  • 25g coconut sugar
  • 3 tbsp almond milk
  • 1.5 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • pinch cinnamon
  • 1/2 tsp baking powder

what you need to do;

Raspberry jam: To start this recipe, make your raspberry jam by putting the raspberries and agave into a saucepan on a medium to high heat and bring to a boil. Then add in the chia seeds, stir and turn the heat down to low. Allow this to simmer for 10 to 15 minutes. After this time remove from the heat and leave to cool and thicken.

Tart cases; Place all the ingredients (minus the water) into a food processor and blitz together for a 2 to 3 minutes. Then, while the food processor is running, slowly pour in the water. The mixture should be like wet sand and comes together when squeezed in your hands.

I used an ice cream scoop to portion the mix out into my muffin pan but you could use a couple of tablespoons. I then used a rolling pin pressed into each muffin hole to press the mixture into a neat and compact case. I used my fingers to work the mix up the sides of the pan pressing firmly as I worked.

Bake the cases in a pre-heated oven (180°C fan) for about 15 minutes. Once baked, allow to cool in the muffin tin completely. Once cooled, spoon in a teaspoon of the raspberry jam. into each case.

Frangipan; in a bowl combine all the dry ingredients (ground almonds, sugar, baking powder and cinnamon) and mix well. In a separate jug mix the almond milk with the remaining wet ingredients and whisk together. Make sure your almond milk isn’t cold as it will set the melted coconut oil. Using a fork, mix the wet into the dry ingredients and bring the whole lot together until combined.

Spoon this mix onto the jam and tart cases being careful to cover the jam layer completely. I found putting tinny dollops all over the top made it easier to spread out without disturbing the jam. Finally, sprinkle the tops with some flaked almonds and bake the tarts in the oven for another 15 minutes on a slightly lower temperature (170°C). Once baked, remove from the oven and allow to cool completely in the tin before carefully removing.

You could sprinkle these with a little icing sugar for a bit of sweet decoration or enjoy as they are, like I did.


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