07/08/2024Travel cakes - Muffins, brownies, cookies and cupcakes - Desserts - Pastries
Vegan Almond Crumble Tart
Servings
8
Ingredients
Cups
Crumble dough
- -plant-based margarine 155 (g)
- -sugar 130 (g)
- -all-purpose flour 225 (g)
- -plant-based milk 3 (tbsp)
- -baking soda 0.5 (tsp)
- -salt 1 (pinch)
Almond cream
- -almond powder 120 (g)
- -plant-based milk 65 (mL)
- -sugar 2 (tbsp)
- -olive oil 2 (tbsp)
- -lemon 0.5
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Steps
- Preheat the oven to 350°F (180°C).
- Prepare the crumble dough: whisk together the margarine and sugar. Add the plant-based milk, and mix again. Then add the flour, baking soda, and salt. Mix to get a crumbly cookie dough.
- Prepare the almond cream: whisk together all the ingredients in a bowl.
- In a tart pan or cake mold (20 to 24 cm in diameter), place a sheet of parchment paper. Add two-thirds of the cookie dough and press it evenly into the bottom.
- Add the almond cream and smooth it to create an even layer. Sprinkle the remaining cookie dough over the top by crumbling it with your hands.
- Bake for 25 minutes. The top should be nicely golden all over. It's ready to serve! It also keeps well at room temperature in a container for 3 days.
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Vegan Almond Crumble Tart
For: 8 piecesDifficulty: EasyPreparation: 25 minCooking: 25 min
Ingredients
Crumble dough
- -plant-based margarine 155 (g)
- -sugar 130 (g)
- -all-purpose flour 225 (g)
- -plant-based milk 3 (tbsp)
- -baking soda 0.5 (tsp)
- -salt 1 (pinch)
Almond cream
- -almond powder 120 (g)
- -plant-based milk 65 (mL)
- -sugar 2 (tbsp)
- -olive oil 2 (tbsp)
- -lemon 0.5
Steps
Steps
- Preheat the oven to 350°F (180°C).
- Prepare the crumble dough: whisk together the margarine and sugar. Add the plant-based milk, and mix again. Then add the flour, baking soda, and salt. Mix to get a crumbly cookie dough.
- Prepare the almond cream: whisk together all the ingredients in a bowl.
- In a tart pan or cake mold (20 to 24 cm in diameter), place a sheet of parchment paper. Add two-thirds of the cookie dough and press it evenly into the bottom.
- Add the almond cream and smooth it to create an even layer. Sprinkle the remaining cookie dough over the top by crumbling it with your hands.
- Bake for 25 minutes. The top should be nicely golden all over. It's ready to serve! It also keeps well at room temperature in a container for 3 days.