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Vegan Prune and Ginger Tart with Almond Pastry
Sticky vegan tartlets featuring a nutty almond crust and a spicy, sweet ginger and prune filling.
Vegetarian
Vegan
Dessert
Gluten Free
Almonds
Prunes
Estimated Nutrition
Calories
553
kcal / serving
2212 kcal total
Carbs
30
g
per serving
120 g total
Fat
41
g
per serving
164 g total
Protein
10
g
per serving
40 g total
Cook Time
12
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
pinch
Bicarbonate Of Soda
1.5
tbsp
Maple Syrup
0.5
tsp
Vanilla Extract
3
tsp
Vanilla Extract
Fruits
250
g
Prunes
soft
Liquids
3
tbsp
Ginger Juice
freshly pressed
NutsSeeds
160
g
Ground Almonds
1
pinch
Sea Salt
2
pinch
Salt
OilsFats
25
g
Coconut Oil
melted, plus extra for greasing
5
tbsp
Coconut Oil
Vegetables
2
tsp
Root Ginger
finely grated
Method
1
Preheat oven to 180°C and grease four 10cm tart tins with coconut oil.
2
Pulse pastry ingredients in a food processor until a dough forms.
3
Form the dough into a ball and chill in the fridge for 10 minutes.
4
Divide dough into four balls and press thinly into the tart tins.
5
Trim excess pastry, prick the bases with a fork, and chill for 20 minutes.
6
Bake for 10-12 minutes until golden-brown and cool on a wire rack.
7
Blend filling ingredients in a food processor until smooth.
8
Spread filling into the cooled pastry cases and chill before serving.