Vegan Almond Raspberry Bakewell Tart

Prepare the crust: In a food processor with S-blade, combine flour, sugar, and salt. Cut vegan butter into small chunks and add. Pulse to lightly mix the ingredients then add the water and vanilla extract and pulse again, a few times to form a crumbly dough. (You can also prepare by hand. Combine all the ingredients in mixing bowl and massage to form a crumbly dough).

Transfer dough to a clean work surface and knead to form a ball. Cover with reusable wrap and chill for at least 1 hour.

Preheat oven to 425F/220C. Lightly sprinkle work surface with flour and roll the dough into a thin round sheet, to be about 1-inch larger than your tart pan in circumference (I used an 11 inch x 1 inch).

Gently lift and transfer the crust sheet to your tart pan and press well into the nooks and crannies along the bottom and up the sides. Patch cracks with extra dough. Bake for 15 minutes. Remove and let cool. Then reduce heat to 375F/190C.

In a medium-sized mixing bowl, prepare filling by combining almond flour, all-purpose flour, soft vegan butter, maple syrup, coconut yogurt, arrowroot powder, baking powder, vanilla extract, almond extract and lemon zest. Mix together until smooth and creamy.

Lather the base of the tart shell with raspberry chia jam, then layer with the filling. Press raspberries into the batter to top and sprinkle with sliced almonds.

Bake for 35 mins, or until the top is lightly golden and the tart is semi-firm to the touch. Let cool for a few minutes, then remove from the tart pan. Let cool for 20 minutes before serving.