This vegan version of a classic British dessert, the Bakewell tart, is such a treat with the delicious pairing of sweet almonds and fruit compote. Serve with vegan vanilla custard for a proper comforting pudding.
Vegan Bakewell tart with custard, coconut cream and rhubarb
Makes: 1 tart
For the coconut cream:
- 75g cashews (soaked overnight)
- 150ml evaporated coconut milk
- 150ml of almond milk
- 3 tbsp of golden caster sugar
- ¾ tsp of agar agar
- 30g of coconut oil
- 1 tsp of vanilla extract
- ½ tsp of almond extra
For the compote:
- 250g frozen or fresh raspberries
- 250g frozen or fresh cherries
- 75g sugar
- ½ vanilla pod
- Juice and zest of 1 unwaxed lemon
For the pastry:
- 200g whole blanched almonds
- 200g plain flour
- 60g golden caster sugar
- 15g demerara sugar
- Pinch of salt
- 4 tbsp olive oil
- 4 tbsp almond milk
- ¼ tsp almond extract
For the tart topping:
- 100g solid coconut oil
- 100g golden caster sugar
- 200g ground blanched almonds
- 2 tbsp corn starch
- Pinch of salt
- 150ml almond milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- A handful of flaked almonds, to decorate (optional)
For the custard:
- 500ml of almond milk
- 100g golden caster sugar
- Seeds from 1 vanilla pod
- 3tbsp of cornflour
- Small pinch of turmeric
- The night before prep the coconut cream. First, place a metal bowl in the freezer.
- Next place the soaked cashews, evaporated coconut milk and almond milk into a blender. Whizz until completely smooth (this may take up to 5 minutes depending on the speed of the blender).
- Take 150ml of the mixture and place in a saucepan, leaving the remainder in the blender jug. Add the sugar to the pan and stir to incorporate. Sprinkle the agar agar into the saucepan, making sure not to stir and allow to sit for 5 minutes.
- After 5 minutes whisk the agar agar into the mixture and place over a medium heat, whisking continuously to stop the mixture sticking. Bring to the boil and then simmer for several minutes – you will see the mixture thicken. Then add the coconut oil and whisk to incorporate.
- Pour the contents of the pan into your blender. Blitz on a high speed for several minutes until the mixture is frothy. Add the extracts and pulse to combine.
- Pour into the metal bowl in the freezer and allow to set for 30 minutes.
- Once set, using an electric whisk, beat until soft peaks are formed. Return to the fridge for several hours. Keep refrigerated and beat again before serving (it will thicken up if left overnight).
- To make the tart, pre-heat the oven to 175°C. Place all the ingredients for the compote into a saucepan over a medium heat. Cook for 10- 15 minutes, stirring occasionally, until it thickens, then set aside to cool.
- To make the pastry, put the whole blanched almonds in a food processor and blitz until finely ground. Add the flour, sugars and salt and blitz for a few more seconds.
- Combine the olive oil, almond milk and almond extract. Pour into the food processor with the dry ingredients and pulse until the pastry forms a ball.
- Grease the tart tin with olive oil, then press the pastry crust into it to form an even layer. Cover with parchment paper, fill with baking beans, and cook in the preheated oven for 15 minutes.
- Remove the parchment and baking beans. Cook for a further 5 – 10 minutes until the pastry turns golden, then remove from the oven and allow to cool.
- To make the tart topping, place the solid coconut oil into a large mixing bowl and beat with a hand whisk for 3 – 4 minutes. Add the sugar and continue to beat until combined.
- Add the ground almonds, cornstarch, salt, almond milk and extracts and beat until combined.
- Next, assemble the tart – spread the compote over the base, then carefully pour over the topping mixture and decorate with the flaked almonds.
- Bake in the oven for 40-50 minutes until golden brown.
- Whilst the tart is baking, prep the custard. Warm the almond milk in a pan, then add the sugar and vanilla. Stir everything together.
- Gradually add to the cornstarch, whisking to form a smooth paste.
- Stir continuously until it thickens. Add a pinch of turmeric and whisk to incorporate which will give the custard a slight yellow colour.
- Serve the tart topped with the coconut cream and custard, adding a little blanched rhubarb to garnish if desired.