Raspberry Vegan Jam Tarts (with Crisp Almond Pastry)

🧂 Ingredients

• 400 g tin of full fat coconut milk

  (chilled overnight in the fridge (*see note))
• 85 g icing sugar
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 150 g plain flour
• 50 g icing sugar
• 20 g ground almonds
• 50 g vegetable shortening

  ((substitute: vegan block butter)**)
• 50 g dairy free margarine

  ((substitute: vegan block butter)**)
• 1 tbsp water

  (ice cold)
• 1 tsp almond extract

  (optional for added almond flavour)
• 500 g raspberries
• 2 tbsp lemon juice

  (bottled or fresh)
• 400 g granulated sugar
• 60 g pectin

  (***)
• 15 g toasted flaked almonds
• 15 g vegan white chocolate

  (grated finely)

Instructions

• 1 Remove the tin of coconut milk from the fridge. Scoop the hard layer of coconut
  cream out of the tin into a mixing bowl. Discard the clear liquid underneath (or
  use in another recipe).
• 2 To the mixing bowl, add the vanilla extract [https://geni.us/avvvanillaextract]
  and sieve in the cocoa and icing sugar [https://geni.us/avvicingsugar].
• 3 Whip the mixture using an electric hand mixer until it forms firm peaks, which
  should be around 10 minutes.
  
  Note: Firm peaks is when the mixture stands up by itself without collapsing when
  the mixer is removed.
• 4 Cover the bowl of chocolate cream and pop it back in the fridge whilst you make
  your tartlets.
• 5 Add the ground almonds [https://geni.us/avvgroundalmonds] to a mixing bowl. Sift
  in the flour and icing sugar [https://geni.us/avvicingsugar]. Stir together.
• 6 Add the almond extract and stir together.
  
  Note: This is optional. The ground almonds [https://geni.us/avvgroundalmonds]
  add a beautiful crumbly texture to the pastry but not a lot of flavour so we add
  almond extract to add more almond flavour.
• 7 Add the vegetable shortening and margarine to the bowl and rub briefly with your
  hands until the mixture resembles breadcrumbs.
• 8 Add the cold water and bring the dough together into a smooth ball. If it is not
  coming together then add another tsp of water. Don’t overwork the dough, handle
  it lightly until it just comes together.
• 9 Wrap the pastry or cover the bowl and place it in the fridge for 1 hour to fully
  chill. Don't be tempted to skip this step.
• 10 Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and set
  aside six 10cm / 4" non-stick individual tart baking tins.
• 11 Lightly flour a smooth surface and rolling pin [https://geni.us/avvrollingpin].
• 12 Roll the pastry out nice and thinly (around 1/4 cm or 1/8") and place it over
  each of the tartlet dishes. Gently press the pastry into the shape of the dish
  and then trim off any pastry that is overhanging the top. Re-roll the pastry as
  necessary and repeat the process with the other tart tins.
  
  Tip: Use a small ball of pastry wrapped in eco cling film
  [https://geni.us/avvecoclingfilm] to press the pastry down, to avoid tearing the
  dough.
• 13 Prick the base and sides of each pastry case with a fork and bake for 12
  minutes, until the pastry is just starting to colour and is cooked through.
• 14 Once the pastry cases are baked, set them aside to cool completely on a wire
  rack and make your jam.
• 15 Stir the raspberries, lemon juice and pectin together in a saucepan. Heat for
  5-10 minutes, stirring often, until you get a full boil (one that cannot be
  stirred away).
• 16 Add the sugar and bring the mixture back to a boil for 1 minute or until it
  reaches 105°C / 220°F), without stirring.
  
  Note: If you don’t have a thermometer, remove a teaspoon of the mixture from the
  pan and put it on an ice cold plate. If it starts to set to a gel-like
  consistency then it is done. If it still looks runny, keep boiling the jam for
  another few minutes before repeating the test.
• 17 Add the raspberry jam to the baked pastry cases, cover the top with eco cling
  film [https://geni.us/avvecoclingfilm] to prevent a skin from forming and put in
  the fridge to set for 1 hour until completely cool.
• 18 When you’re ready to serve, pipe on a round or two of the chocolate cream and
  sprinkle flaked almonds and grated white chocolate over the top.

Nutrition Info