Henry Firth and Ian Theasby served up a delicious vegan Bakewell tart with custard on Living On The Veg.
The ingredients are: 200g ground almonds, 200g plain flour, 60g golden caster sugar, 15g demerara sugar, a pinch of salt, 4 tbsp olive oil, plus extra for greasing, 4 tbsp almond milk and 1⁄4 tsp almond extract.
For the compote: 250g cherries, 250g raspberries, 75g golden caster sugar, 1⁄2 vanilla pod and 1 lemon.
For the frangipane: 100g coconut oil, 100g golden caster sugar, 200g ground almonds, 2 tbsp cornflour, 150ml almond milk, 2 tsp vanilla extract, 1 tsp almond extract and a pinch of salt.
To finish: icing sugar, for dusting and flaked almonds, for sprinkling.
For the Custard: 500ml almond milk, 1 vanilla pod, 100g golden caster sugar, 2 tbsp cornflour and a very small pinch of ground turmeric.
See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.