Tangy, perfectly sweet with a gluten-free tart base and nutty frangipane filling, this Vegan Strawberry Bakewell tart is a lovely all-time dessert that is worth the effort!
Prep Time30 minutesmins
Cook Time50 minutesmins
Resting Time20 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: French, vegan
Keyword: dairy-free, gluten-free, strawberry, summer, tart, vegan
Servings: 6people
Author: Nora Hsu
Ingredients
Tart base
2Tbspground flaxseed
60gwater(1/4 cup)
48gground almonds(1/2 cup)
90goat flouruse gluten-free one if necessary (1 cup)
Preheat the oven to 175°C/350°F. Grease an 8" loose-bottom tart pan with coconut oil.
To make the tart base:
In a small bowl, mix the ground flaxseed with water. Set it aside for later.
To a big mixing bowl, add ground almonds, oat flour, buckwheat flour, salt, coconut sugar, and salt. Use a fork to mix them together evenly.
Then add melted coconut oil, flaxseed mixture, and water. Use the fork to combine all ingredients together to form a dough. If it's too dry, add a tad more cold water.
Transfer the dough onto a piece of baking paper. Shape the dough into a flat round shape, and then place another sheet of baking paper on top. Use a rolling pin to roll it out evenly to be a little bit bigger than the 8" tart pan.
Remove the baking paper on the top. Put the tart pan upside down in the middle the tart pastry. Grap the bottom baking paper and careully flip them all together at the same time. And then use your fingers to shape the tart edges.
Use a fork to pork a few holes on the tart base. Place it into the preheated oven to bake for 15~18 minutes until it's dry to the touch.
Transfer the tart onto a wire rack to cool down while we prepare the frangipane filling.
To make the frangipane filling:
Mix and ground flaxseed with water in a small bowl. Let it sit aside while we mix other ingredients.
To a big bowl, add coconut sugar, vegan butter, and almond extract. Use a fork or a whisk to mix them all together evenly. You can also use a stand mixer or hand mixer to make this frangipane filling.
Add in the flaxseed mixture. Mix again to combine.
Then add the almond flour, buckwheat flour, ground cinnamon, and lemon zest. Mix to incorporate all ingredients evenly.
To assemble & bake:
Spread the strawberry jam into an even single layer on the pre-baked tart base.
Gently spread the frangipane mixture onto the strawberry jam layer.
Insert the frozen strawberries into the frangipane filling, evenly spaced.
Sprinkle the flaked almonds on top of the filling.
Place the tart into the oven on the lower 1/3 rack to bake at 175°C/350°F for 40~50 minutes until the top is golden.
Transfer the tart pan onto a wire rack to cool down completely before slicing. Can be enjoyed cold or warm or at room temperature.
Notes
*Strawberries: It's better to use fresh strawberries because frozen strawberries tend to release a lot of moisture than wanted. But I've tried to use frozen strawberries and it just makes the filling a bit more fudgy-er. If you choose frozen strawberries, I recommend letting them stay in the freezer right until you're going to use them.
Storage: Once the tart is cool down completely, store it in an air-tight container in the fridge for 3~5 days or 1 week in the freezer. If you decide to store it in the freezer, I'd recommend slicing it first and defrosting the quantity you want each time.