Vegan Classic Almond Tart
Delight in the elegance of this Vegan Classic Almond Tart, a plant-based twist on a beloved dessert. Featuring a buttery, golden almond crust made with a blend of all-purpose and almond flours, this recipe balances a flaky base with a creamy, custard-like filling. The rich almond flavor is achieved with silken tofu, almond milk, maple syrup, and a hint of almond extract, while sliced almonds on top add the perfect crunch. This tart is not only dairy-free and egg-free but also impressively simple to prepare, with just 20 minutes of active prep time. Ideal for special occasions or weekend treats, it serves as a stunning, wholesome dessert that’s sure to satisfy. Whether you’re vegan or simply seeking a sophisticated, nutty indulgence, this almond tart is a must-make!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup almond flour
- 0.25 cup cane sugar
- 0.25 teaspoon salt
- 0.5 cup coconut oil
- 3 tablespoons cold water
- 0.5 cup silken tofu
- 0.75 cup almond milk
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 0.5 teaspoon almond extract
- 0.5 cup sliced almonds
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the all-purpose flour, almond flour, cane sugar, and salt.
Add the coconut oil to the dry ingredients and mix with a fork until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until a dough forms. The dough should hold together but not be sticky.
Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring the crust is even along all edges.
Prick the crust with a fork and bake for 15-20 minutes, until lightly golden. Remove from oven and let cool slightly.
In a blender, combine the silken tofu, almond milk, maple syrup, vanilla extract, cornstarch, and almond extract. Blend until smooth.
Pour the almond mixture into a saucepan over medium heat. Cook, continually stirring, until the mixture thickens, about 5-7 minutes.
Pour the almond filling into the cooled tart crust, spreading evenly with a spatula.
Sprinkle the sliced almonds evenly over the top of the filling.
Bake the tart in the oven for another 15-20 minutes, until the edges are set.
Allow the tart to cool completely before removing from the tart pan and serving. Slice and enjoy!
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 183.5 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1049 mg | 81% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
