Frangipane Tart - Vegan Recipe Club

Name: Frangipane Tart - Vegan Recipe Club
Ingredients: For the pastry; You can also use ready-to-use shortcrust pastry (eg Jus-Rol and some supermarket own brands); 225g/1¾ cups plain (all-purpose) flour; 25g/¼ cup ground almonds; 150g/⅔ cup pure coconut oil or vegan butter/spread; Pinch of salt; For the frangipane filling; 180g/1¾ cups ground almonds; 90g/scant ½ cup caster (superfine) sugar; 75g/⅓ cup vegan butter/spread; 2 tbsp cornflour (cornstarch); 180ml/¾ cup almond milk; 1 tsp vanilla extract; 2 tsp almond extract; To decorate; 200g/7oz (approx.) raspberry jam (jelly), (about ½ jar); 80g/½ cup icing (confectioners’) sugar; 50g/2oz dark (bittersweet) chocolate, melted (using a double broiler method/bain-marie)

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This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope...

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Ingredients

For the pastry
You can also use ready-to-use shortcrust pastry (eg Jus-Rol and some supermarket own brands)
225g/1¾ cups plain (all-purpose) flour
25g/¼ cup ground almonds
150g/⅔ cup pure coconut oil or vegan butter/spread
Pinch of salt
For the frangipane filling
180g/1¾ cups ground almonds
90g/scant ½ cup caster (superfine) sugar
75g/⅓ cup vegan butter/spread
2 tbsp cornflour (cornstarch)
180ml/¾ cup almond milk
1 tsp vanilla extract
2 tsp almond extract
To decorate
200g/7oz (approx.) raspberry jam (jelly), (about ½ jar)
80g/½ cup icing (confectioners’) sugar
50g/2oz dark (bittersweet) chocolate, melted (using a double broiler method/bain-marie)