BAKEWELL TART WITH CUSTARD, COCONUT CREAM AND RHUBARB
Calling all sweet-toothed dessert lovers out there! This vegan tart would be a delicious way to end a night in with friends. Recipe courtesy of BOSH! in association with Alpro.
Ingredients:FOR THE COCONUT CREAM:
75g cashews (soaked overnight)
150ml evaporated coconut milk
150ml Alpro Almond Unsweetened
3 tbsp golden caster sugar
¾ tsp agar agar
30g coconut oil
1 tsp vanilla extract
½ tsp almond extra FOR THE COMPOTE:
250g raspberries, frozen or fresh
250g cherries, frozen or fresh
½ vanilla pod
1 unwaxed lemon, juice and zest 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 Alpro Almond Unsweetened drink
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 Alpro Almond Unsweetened drink
2 tsp vanilla extract
1 tsp almond extract
flaked almonds, a handful to decorate (optional) FOR THE CUSTARD:
500ml Alpro Almond Unsweetened
100g golden caster sugar
1 vanilla pod, seeded
3 tbsp of corn flour
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 Alpro Almond Unsweetened into a blender. Whizz until completely smooth (this may take up to five 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 five minutes.
- After five 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, preheat the oven to 175C/350F/Gas 4. 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, Alpro Almond Unsweetened 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, corn starch, salt, Alpro Almond Unsweetened 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 Alpro Almond Unsweetened in a pan, then add the sugar and vanilla. Stir everything together. Gradually add to the corn starch, 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.