Berry tart, almond crumble, cinnamon, and vanilla sauce
Cooking Time
Ingredients
Increase Portion Size
Ingredients
- g Gluten free plain flour
- g Cr cooking and baking fat
- g Caster sugar
- tbsp Water
- g Cr frozen summer berries
- g Caster sugar
- g Icing sugar
- g Flaked almonds
- ml Almond milk
- g Caster sugar
- ea Vanilla pod
- tbsp Vanilla essence
- tbsp Cornflour
- tbsp Water
Method
-
1
Step 1
Add your diced vegan baking fat to your gluten free flour and caster and rub to a crumb -
2
Step 2
Remove half and place that on a baking tray and bake that in the oven at 150oC for 5 mins, give it a stir and bake for a further 5 mins. Add the flaked almonds and bake for a further 3 mins -
3
Step 3
With the remaining raw pastry mix add 2 tbsp of cold water and bring the pastry together. Press small amounts into your individual tart cases and smooth out so it looks neat. Line with cling film or tin foil and place in the fridge for 10 mins -
4
Step 4
Defrost your berries and add your sugar. Keep the juices as they make a great sauce -
5
Step 5
Remove the unbaked tart cases from the fridge and fill with rice. -
6
Step 6
Bake them in the oven at 150oC for 15 mins. Remove the clingfilm and rice and cook for a further 10 minutes -
7
Step 7
To assemble the tarts – fill the tart case with the berry mix and top with the almond crumble. Bake in the oven for 10 mins until the filling is hot -
8
Step 8
Serve with vanilla sauce and a dust of icing sugar
Ingredients
- 300 g Gluten free plain flour
- 150 g Cr cooking and baking fat
- 60 g Caster sugar
- 2 tbsp Water
- 120 g Cr frozen summer berries
- 30 g Caster sugar
- 5 g Icing sugar
- 30 g Flaked almonds
- 200 ml Almond milk
- 30 g Caster sugar
- 1 ea Vanilla pod
- 1 tbsp Vanilla essence
- 1 tbsp Cornflour
- 1 tbsp Water
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