Almond Tart has been a family special. But now not eating eggs and milk the original recipe is a no go for me. But we all know how tradition plays a big role in our life, so I am really not ready to give up completely the tart ;) So, i decided to veganize it !
Here it goes:
1) the base
- 1 1/2 cups of plain flour
- 1 cup of freshly pressed orange juice or water (if using water, instead of vanilla add 2 teaspoons of almond essence)
- 3/4 cups of white sugar
- 1/4 cup sunflower oil
- 1 tablespoon (yes, table-spoon!) of baking powder
- 1 teaspoons of liquid vanilla or almond
- 1 tablespoon of vegan butter (for the tin)
Let this cook for around 45 min on 180oC
Once the base is ready, NOW make the topping (only make it once the base is ready).
In a saucepan add
- 150gr Light brown soft sugar
- 125gr vegan butter
- 3 tablespoons of Soy or Almond milk
Let this melt together while stiring, keep stiring... When the butter is melted add
- 200 gr of flaked almonds
and combine everything on low heat.
Now pour this over the cake base. Spread this evenly. Now put this back into the oven for around 15min on 180o C. It needs to get dark brown. Let it cool and enjoy !
