Vegan Bakewell with quick raspberry frozen yogurt
- 200g plain flour, plus extra for dusting
- 150g caster sugar
- 275g cold Vitalite Dairy Free, cubed
- 350g Frozen for Freshness Raspberries
- 4tbsp agave syrup
- 200g ground almonds
- 2tbsp cornflour
- 2tsp Extra Special Moroccan Almond Extract
- 180ml almond milk
- 150g fresh raspberries
- 20g flaked almonds
- Icing sugar, to dust
- 100g Free From Milk Free Soya with Coconut Yogurt Alternative
Preheat the oven to 220C/200C Fan/Gas 8.
Put the flour, 30g of the caster sugar and 175g of the Vitalite in a bowl. Bring together with a blunt knife to form a dough. Shape into a ball, wrap in clingfilm and chill for 30 mins.
Simmer 150g of the frozen raspberries and 2tbsp of the agave syrup in a small pan until soft, then mash with a fork. Allow to cool.
On a floured surface, roll out the pastry to the thickness of a £1 coin. Use to line a 21cm round loose-bottomed tart tin. Trim the excess pastry, then freeze for 10 mins until firm.
Prick the pastry with a fork, line with baking paper and fill with baking beans or uncooked rice. Bake for 20 mins, then remove the beans and paper. Bake the pastry for 5 mins or until golden.
Reduce the oven to 180C/160C Fan/Gas 4.
Meanwhile, melt the remaining 100g Vitalite and set aside. In another bowl, mix the remaining caster sugar, the ground almonds and cornflour. Stir in the melted Vitalite and the almond extract, then 150ml of the almond milk. Leave to sit for 10 mins.
Spread the mashed raspberries over the base of the pastry case and spoon over the almond mixture. Press the fresh raspberries down into the filling. Sprinkle over the almonds and bake for 1 hr 15 mins or until the filling is golden brown.
Allow to cool in the tin for 15 mins, then dust with the icing sugar.
For the froyo, blitz the yogurt alternative with the remaining frozen berries, agave syrup and almond milk in a blender until smooth. Serve immediately with the tart.