Recipe: raspberry almond tart

Method

• Step 1

  To make the pastry, sift the flour and icing sugar into a large bowl and add the dairy-free margarine. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Bring together to form a dough, adding extra flour if the mixture is too wet, or a little water if too dry. Wrap the dough in clingfilm or plastic wrap and chill for 10 minutes before using.

• Step 2

  Roll out the pastry and use it to line a 20cm/8in loose-fitted round flan tin. Prick the base all over with a fork and leave it to rest for at least 30 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.

• Step 3

  Put the tofu, soya cream, agave syrup and ground almonds into a large bowl and whisk together briskly. Melt the margarine gently in a pan and pour into the mixture, stirring until the ingredients are well combined.

   

• Step 4

  Sprinkle the raspberries over the pastry case. The ones at the top will appear through the surface, so space them evenly or in a pattern.

• Step 5

  Pour the tofu and almond mixture on top of the raspberries. Ensure that it is spread evenly over the tart and some fruits are poking out of the top.

• Step 6

  Bake the tart for 25 minutes until cooked evenly. Leave to cool for 5 minutes. Serve warm or cold.