RASPBERRY JAM TARTS WITH ALMOND PASTRY

Crisp and buttery almond pastry encases an easy home-made tangy raspberry jam.  These little beauties are topped with a smooth chocolate cream, a sprinkling of toasted flaked almonds and grated white chocolate. 

Could there be a more heavenly flavour combination?

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✎ RECIPE:

https://www.aveganvisit.com/home/rasp...

Chocolate cream topping:

1 tin of full fat coconut cream, chilled overnight in the fridge*
85g icing sugar
1 tsp vanilla extract
1 tbsp (10g) cocoa powder

Almond pastry case:

150g plain flour
50g icing sugar
20g ground almonds
50g vegetable shortening**
50g dairy free margarine
1 tbsp water
Optional: 1 tsp almond extract***

Raspberry jam:

500g raspberries****
25g lemon juice, bottled
400g granulated sugar
60g pectin*****

To decorate:

Flaked almonds, toasted
Vegan white chocolate, grated finely

To make your chocolate cream topping:

1. Put a mixing bowl in the fridge for 15 minutes before making the whipped cream.
2. Once the bowl has chilled, remove the coconut cream tin from the fridge and scoop out the hard layer of cream that should have formed at the top of the tin. Discard the clear liquid underneath.
3. Place the cream in the chilled mixing bowl, add the vanilla and sieve in the cocoa and icing sugar.
4. Whip the mixture until it forms firm peaks, which should be around 10 minutes.
5. Cover the bowl of chocolate cream and pop it back in the fridge whilst you make your tartlets.

To make your almond pastry:

1. Add the dry ingredients (flour, icing sugar and ground almonds) to a bowl and mix together.
2. The ground almonds add a beautiful crumbly texture to the pastry but if you like more of an almond flavour, add 1 tsp of almond extract at this point and stir through.
3. Add the vegetable shortening and margarine and rub briefly until the mixture resembles breadcrumbs.
4. Add the 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.
5. Wrap your pastry or cover the bowl and place in the fridge for 1 hour to fully chill.
6. Preheat the oven to 170C.
7. Lightly flour a smooth surface and rolling pin.
8. Roll your pastry out nice and thinly (around 1/4 cm) and place over your tartlet dishes. Using a small ball of pastry wrapped in cling film, press the pastry case down gently so it sits neatly into the edges of each dish. Trim off the edges so there is no pastry overhanging.
9. Prick the base and sides of the case with a fork and bake for 12 minutes, until the pastry is just starting to colour and is cooked through.
10. Once your pastry cases are baked, set them aside to cool completely and make your jam.

To make your raspberry jam:

1. Stir the raspberries, lemon juice and pectin in a saucepan and heat for 5-10 minutes, stirring often, until you get a full boil (one that cannot be stirred away).
2. Add the sugar and bring the mixture back to the boil for 1 minute or until it reaches 105C. If you don’t have a thermometer, remove a teaspoon of the mixture from the pan using an ice cold teaspoon; it’s ready if the jam sets on the spoon. If it’s not ready, add another tsp of pectin and bring it back to the boil again for 1 minute.
3. Add the raspberry jam to your pastry tartlets, cover the top with cling film to prevent a skin from forming and put in the fridge to set for 1 hour until completely cool.

To decorate:

1. 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.

NOTES:

Pick a coconut cream that hardens up when left in the fridge. One that stays running won't whip properly.
** The brand ‘Trex’ in the UK is a vegan vegetable shortening.
*** Ground almonds add a beautiful crumbly texture to the pastry but you can’t add too much otherwise it will turn the pastry into more of a biscuit texture, therefore in order to bring an almond flavour out in the pastry I add 1 tsp of almond extract. This is optional so if you prefer not to have an almond flavour, you can skip this.
**** Make sure your raspberries are nice and tangy so you get a flavoursome jam. Organic, local and in season usually yields the best flavour.
***** Pectin is used to set the jam into a firmer jelly.