Raspberry Vegan Jam Tarts (with Crisp Almond Pastry)

Instructions

To make the chocolate cream topping:

Remove the tin of coconut milk from the fridge. Scoop the hard layer of coconut cream out of the tin into a mixing bowl. Discard the clear liquid underneath (or use in another recipe).
400 g tin of full fat coconut milk
To the mixing bowl, add the vanilla extract and sieve in the cocoa and icing sugar.
85 g icing sugar, 1 tsp vanilla extract, 1 tbsp cocoa powder
Whip the mixture using an electric hand mixer until it forms firm peaks, which should be around 10 minutes.
Note: Firm peaks is when the mixture stands up by itself without collapsing when the mixer is removed.
Cover the bowl of chocolate cream and pop it back in the fridge whilst you make your tartlets.

To make the almond pastry:

Add the ground almonds to a mixing bowl. Sift in the flour and icing sugar. Stir together.
150 g plain flour, 50 g icing sugar, 20 g ground almonds
Add the almond extract and stir together.
Note: This is optional. The ground almonds add a beautiful crumbly texture to the pastry but not a lot of flavour so we add almond extract to add more almond flavour.
1 tsp almond extract
Add the vegetable shortening and margarine to the bowl and rub briefly with your hands until the mixture resembles breadcrumbs.
50 g vegetable shortening, 50 g dairy free margarine
Add the cold water and bring the dough together into a smooth ball. If it is not coming together then add another tsp of water. Don’t overwork the dough, handle it lightly until it just comes together.
1 tbsp water
Wrap the pastry or cover the bowl and place it in the fridge for 1 hour to fully chill. Don't be tempted to skip this step.
Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and set aside six 10cm / 4" non-stick individual tart baking tins.
Lightly flour a smooth surface and rolling pin.
Roll the pastry out nice and thinly (around 1/4 cm or 1/8") and place it over each of the tartlet dishes. Gently press the pastry into the shape of the dish and then trim off any pastry that is overhanging the top. Re-roll the pastry as necessary and repeat the process with the other tart tins.
Tip: Use a small ball of pastry wrapped in eco cling film to press the pastry down, to avoid tearing the dough.
Prick the base and sides of each pastry case with a fork and bake for 12 minutes, until the pastry is just starting to colour and is cooked through.
Once the pastry cases are baked, set them aside to cool completely on a wire rack and make your jam.

To make the raspberry jam:

Stir the raspberries, lemon juice and pectin together in a saucepan. Heat for 5-10 minutes, stirring often, until you get a full boil (one that cannot be stirred away).
500 g raspberries, 2 tbsp lemon juice, 60 g pectin
Add the sugar and bring the mixture back to a boil for 1 minute or until it reaches 105°C / 220°F), without stirring.
Note: If you don’t have a thermometer, remove a teaspoon of the mixture from the pan and put it on an ice cold plate. If it starts to set to a gel-like consistency then it is done. If it still looks runny, keep boiling the jam for another few minutes before repeating the test.
400 g granulated sugar
Add the raspberry jam to the baked pastry cases, cover the top with eco cling film to prevent a skin from forming and put in the fridge to set for 1 hour until completely cool.

To decorate:

When you’re ready to serve, pipe on a round or two of the chocolate cream and sprinkle flaked almonds and grated white chocolate over the top.
15 g toasted flaked almonds, 15 g vegan white chocolate

Raspberry Vegan Jam Tarts (with Crisp Almond Pastry)

Ingredients

Chocolate cream topping:

Almond pastry case:

Raspberry jam:

To decorate:

Instructions

To make the chocolate cream topping:

To make the almond pastry:

To make the raspberry jam:

To decorate:

Video

Notes

Nutrition

Raspberry Vegan Jam Tarts (with Crisp Almond Pastry)

Ingredients MetricUS 1x2x3x

Chocolate cream topping:

Almond pastry case:

Raspberry jam:

To decorate:

Instructions

To make the chocolate cream topping:

To make the almond pastry:

To make the raspberry jam:

To decorate:

Video

Notes

Nutrition

Ingredients