Another invite for dinner at friends calls for another dessert to be baked. It had to be vegan (=egg & lactose free), gluten free and nut free. And I just didn’t fancy repeating something I had already made.
For some reason frangipane tart had lodged itself in my head, and so I decided to make one.
Press-in almond crust
- 2/3 cup almond meal (approx 65 grams)
- 1 cup oat meal / ground oats (approx 90 grams)
- 2 tbsp sugar (approx 30 grams)
- 1/2 tsp salt
- 6 tbsp refined coconut oil (approx 65 grams)
- 4 tbsp cold oat milk (approx 60 ml)
- 125 gr almond meal
- 125 gr oat flour
- 150 gr powder (confectioner) sugar
- 75 gr refined coconut oil, melted
- 2 egg replacements (20 gr v-eggie + 140 ml oat milk)
- 120 ml oat milk
- 2 tsp vanilla essence
- 6-8 plums
For the crust
- Preheat oven to 180°C.
- In a stand mixer (paddle attachment) or food processor, mix all ingredients until a ball forms.
- Press crust on the bottom and up the sides of a loose bottomed fluted tart mold (24cm diameter).
- Bake crust in preheated oven for 15 to 20 minutes, until it starts to dry out.
- Take out and let cool for a few minutes (while you make the filling).
For the filling
- In a stand mixer (wire whisk), or by hand with a very stiff whisk / electric beaters, mix all ingredients for the frangipane until a smooth consistency is achieved.
For the tart
- Scoop most (you might have leftover) filling and fill the pre-baked crust, leaving a bit of head space (about 5mm).
- Slice plums in half, remove pit, and slice each half in thirds or quarters (depending on size and own taste).
- Arrange plum slices on top of the frangipane.
- Bake tart for 45-60 minutes at 180°C, or until the frangipane starts to turn golden and a toothpick inserted in the middle comes out dry.
- Let cool in mold on cooling rack.
- This recipe is heavily adapted from several vegan and non-vegan recipes.
- Feel free to use margarine instead of coconut oil.
- The amount of sugar in the filling can be changed to taste. Next time I might go for 125gr instead of 150gr, since it was more than sweet enough for us.
- What to do with the leftover filling: divide filling into ramekins or muffin tray, top with more sliced fruit, and bake for about 35 to 45 minutes.
- Try it with whichever fruit is seasonal and you like!