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

30g

per serving

120 g total

Fat

41g

per serving

164 g total

Protein

10g

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Bicarbonate Soda

1.5

tbsp

Maple Syrup

0.5

tsp

Vanilla Extract

tsp

Vanilla Extract

Fruits

250

Prune

soft

Liquids

tbsp

Ginger Juice

freshly pressed

NutsSeeds

160

pinch

pinch

OilsFats

melted, plus extra for greasing

tbsp

Coconut Oil

Vegetables

tsp

Root Ginger

finely grated

Method

Preheat oven to 180°C and grease four 10cm tart tins with coconut oil.

Spread filling into the cooled pastry cases and chill before serving.

Pulse pastry ingredients in a food processor until a dough forms.

Form the dough into a ball and chill in the fridge for 10 minutes.

Divide dough into four balls and press thinly into the tart tins.

Trim excess pastry, prick the bases with a fork, and chill for 20 minutes.

Bake for 10-12 minutes until golden-brown and cool on a wire rack.

Blend filling ingredients in a food processor until smooth.