Cherry Bakewell Tart

Servings: Makes 1

Ingredients

60ml (2 fl oz)
Crackd The No-Egg Egg
150g (5.2 oz)
150g (5.2 oz)
Sugar
40ml (1.3 fl oz)
plant-based milk
40g (1.4 oz)
150g (5.2 oz)
3 tbsp
cherry jam
Flaked almonds and glacé cherries, to top

Method

1

Preheat the oven to 160°C (140°C fan)/300°F/Gas 2.

2

Form the pastry into a 7-9 inch shallow cake tin, line with parchment and fill with baking beans. Bake for 15 minutes, remove and allow to cool.

3

To make the frangipane, melt the butter in the microwave and place in a bowl with the sugar. Whisk well.

4

Add the Crackd and the milk, and whisk until light and fluffy.

5

Add the flour, almond extract and ground almonds, and fold in gently until fully combined.

6

Spread the pastry base with cherry jam, then spread the frangipane mix over the jam, making sure to cover it all.

7

Evenly sprinkle the flaked almonds over the frangipane and place glacé cherries around the top.

8

Place the tart in the oven for 40 minutes, or until a skewer inserted in the middle comes out clean.

9

Leave to cool, and serve.

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