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Vegan Bakewell Tart

You’ll love this AMAZING vegan Bakewell tart recipe! It’s incredibly easy to make, with truly mouthwatering results – with a crisp, melt-in-the-mouth vegan shortcrust pastry and a fudgy-gooey vegan frangipane filling that’s bursting with flavour. Plus, you don’t need any egg replacements to make it!

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)

Vegan Bakewell tarts on a baking tray lined with parchment paper.

Today’s offering is one of my all-time favourite vegan desserts. I genuinely adore this vegan Bakewell tart. So much so that I may have tested this recipe more times than was strictly necessary… what can I say, it’s just so very delicious.

From its crisp, melt-in-the-mouth vegan shortcrust pastry to the gooey vegan frangipane filling, everything about it is just spot on. A thin layer of raspberry jam on the bottom brings a slight tart freshness to it, which really elevates the whole dessert. And then, of course, there’s the crunch of the flaked almonds on top, which get gently toasted as the tart bakes in the oven.

The whole thing is basically one giant flavour and texture explosion, and you’ll love it. (Plus, as with all my vegan bakes: no egg replacements needed!!)

My favourite part of this vegan dessert is, without a doubt, the fudgy-gooey almond frangipane. It’s rich and decadent – largely thanks to the Nature’s Charm Sweetened Condensed Coconut Milk.

Vegan Bakewell tarts on a baking tray lined with parchment paper. A can of coconut condensed milk is next to them.

If you’ve been round these parts before, then you know that I’m a big fan of Nature’s Charm amazing vegan, coconut-based products. I’ve used them in numerous of my recipes, like the Vegan Chocolate Sheet Cake, Vegan Chocolate Babka and Vegan Chocolate Raspberry Cake.

So, I’m super excited to share another recipe featuring their wonderful products with you! And this one just might be my favourite so far.

Overhead view of vegan Bakewell tarts on a baking tray lined with parchment paper.

Here’s why you’ll LOVE this vegan Bakewell tart recipe

  1. The AMAZING flavour. The flavours in this vegan Bakewell tart are just incredible. From the almost marzipan-like almond flavour of the frangipane to the slightly tart sweetness of the jam – it will all make your taste buds very happy.
  2. The fudgy-gooey frangipane. The gooey filling is, without a doubt, the star of any good Bakewell tart and this vegan version is no exception. The frangipane is wonderfully rich and decadent, without being overwhelmingly sweet – all with the help of Nature’s Charm delicious Sweetened Condensed Coconut Milk.
  3. The crisp shortcrust pastry. The pastry manages that perfect balance between being sturdy enough to hold the filling, while also being crumbly enough to simply melt in your mouth. It only requires 5 ingredients and it’s also super easy to work with.
  4. It’s SUPER EASY to make!! There’s honestly nothing difficult or tricky about this recipe. And you don’t need any special equipment to make it – no stand/hand mixer or food processor required.
  5. No egg replacements. Like most of my other vegan recipes, you don’t need any egg replacements to make this vegan Bakewell tart. No chia or flax eggs, no aquafaba – they’re simply not needed! You will still get the most perfect texture without them.
  6. You couldn’t possibly guess that it’s vegan! I know I say this for most of my vegan recipes, but it’s 100% true!! It’s just impossible to tell that this tart is made without any eggs or dairy – as confirmed by my non-vegan taste testers.

Cross section of the vegan Bakewell tart.

Before we get to the bits and bobs of making this wonderful vegan tart – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

How to make a vegan Bakewell tart

It turns out that making a vegan Bakewell tart is actually incredibly simple. You don’t need any special equipment (no stand or hand mixer, no food processor) and most of the ingredients are just your everyday vegan pantry staples.

I’ve decided to make my vegan Bakewell tarts on the smaller side – this recipe makes two 6 inch (15cm) vegan Bakewell tarts, which serves about 6-8 people. You can also scale up the recipe to make a single 9 inch (23cm) vegan Bakewell tart, and I’ve included instructions to do this in the recipe below.

Vegan shortcrust pastry (tart shell)

First up: the vegan shortcrust pastry. I’ll just give you a quick overview of how to make it here, with more details in the recipe below – but I’ll also share a more detailed blog post on the topic soon (with plenty of step-by-step photos and troubleshooting tips).

You need just 5 ingredients to make vegan shortcrust pastry:

  • plain all-purpose flour
  • almond flour (or ground almonds, just make sure they’re finely ground)
  • powdered/icing sugar
  • cold dairy free butter alternative (I used the Stork butter block)
  • cold water

Don’t be tempted to omit the almond flour, as it prevents the pastry from being too tough and hard once baked. The ratio of almond flour to all-purpose flour here is perfectly optimised to give a tart shell that’s study enough to hold the fillings, while also crumbly and delicate enough to be a joy to eat.

To make the vegan shortcrust pastry:

  1. Combine the all-purpose flour, almond flour and powdered/icing sugar.
  2. Work the dairy free butter into the dry ingredients until you get a mixture resembling breadcrumbs.
  3. Add the cold water and mix well until the dough starts coming together.
  4. Give it a quick knead and bring it together in a ball – don’t over-work it, as that will result in gluten development and a tough pastry.

Then, roll it out (no need to chill in between), transfer it into the tart tins, cut away any excess pastry and chill in the fridge. Once chilled, dock the bottom of the tart shells with a fork and blind bake until light golden.

Note that you shouldn’t blind bake the shortcrust pastry all the way to dark golden brown, as the pastry will bake for a second time after you’ve added the frangipane filling.

The process of blind baking the vegan shortcrust pastry.

Vegan frangipane filling

Next up, we have the almond frangipane filling. It’s just as easy to make as the pastry – honestly, the most difficult part is resisting the temptation to just attack it with a spoon and forget all about baking it! (Yes, I’m most certainly speaking from personal experience here.)

To make the vegan frangipane, you’ll need:

  • softened dairy free butter alternative (I used the Stork butter block)
  • caster/superfine or granulated sugar
  • vanilla bean paste (or vanilla extract)
  • Nature’s Charm Sweetened Condensed Coconut Milk – this is what gives the frangipane its decadent, gooey texture!
  • almond flour (or ground almonds, just make sure they’re finely ground)
  • all-purpose flour
  • baking powder – this gives some lightness to the frangipane, which is otherwise achieved by the presence of egg whites in a non-vegan recipe; the amount of baking powder isn’t so large that it will make the frangipane fluffy or cakey, but just enough so it’s not too dense or stodgy
  • salt
  • almond milk (or other non-dairy milk of choice)
  • optional: almond extract – for an even more intense, almost marzipan-like almond flavour

Here’s how to make it:

  1. Add the sugar
  2. and the vanilla to the softened dairy free butter.
  3. Whisk it all together until pale and fluffy.
  4. Add the Nature’s Charm Sweetened Condensed Coconut Milk.
  5. Whisk well
  6. until combined and smooth.
  7. In a separate bowl, whisk together the dry ingredients (almond flour, all-purpose flour, baking powder, salt) and add them to the butter-sugar mixture.
  8. Add the almond milk.
  9. Whisk until well combined and no clumps remain. At this point, you can also add the almond extract (optional).

The first 4 steps of the 9-step process of preparing the vegan frangipane filling.

The last 5 steps of the 9-step process of preparing the vegan frangipane filling.

Assembling & baking the vegan Bakewell tarts

Once you have all your components ready, it’s time to assemble and bake the vegan Bakewell tarts. Note that the blind baked tart shells should be warm or cooled completely to room temperature before you start filling them.

To assemble the vegan Bakewell tarts:

  1. Spread a few tablespoons of (seedless) raspberry jam in an even layer on the bottom of each tart shell. If you prefer, you can use strawberry jam instead.
  2. Dollop the frangipane filling on top,
  3. and use a small offset spatula to smooth it out into an even layer.
  4. Sprinkle generously with flaked almonds.
  5. And now the tarts are ready to bake!
  6. The tarts are done when they’re deep golden brown on top, puffed up and an inserted toothpick comes out clean or with a few moist crumbs attached. This will give you a Bakewell tart that’s still fudgy-gooey in the centre, but that isn’t so gooey that the filling oozes out when cut. Note that although the frangipane filling might be domed and puffed up when the tarts come out of the oven, it will collapse slightly on cooling.

The 6 step process of assembling and baking vegan Bakewell tarts.

How long do you have to bake a vegan Bakewell tart?

Baking these vegan Bakewell tarts proceeds in several stages, all at 350ºF (180ºC) in a non-fan/conventional oven on the middle oven rack:

  1. Blind baking with the tart shells lined with baking/parchment paper and filled with pie weights (or just rice). Bake for about 15 minutes or until you can see the edges of the tart shells becoming very light golden.
  2. Blind baking the tart shells uncovered. Bake for a further 5-10 minutes until the tart shells are evenly light golden brown, with slightly darker edges.
  3. Baking with the filling. Bake for about 35-40 minutes or until the top of the filling is a deep golden brown and an inserted toothpick comes out clean or with a few moist crumbs attached. If the top of the filling starts browning too quickly, cover the tarts with a sheet of aluminium foil (shiny side up) and continue baking until done.

So, the vegan Bakewell tarts bake for a total of about 55 minutes to 1 hour 5 minutes.

As always, make sure to pay attention to the physical indicators (the colour of the pastry, the toothpick test, and so on) rather than relying on the baking times listed in the recipe. Depending on how your oven is calibrated (that is, if it runs a bit hot or cold), the tarts might take shorter or longer to bake.

Overhead view of vegan Bakewell tarts on a baking tray.

Can you scale up this recipe to make one large tart instead?

Yes!! You can definitely scale up the recipe – in the Notes section of the recipe below, I’ve included the quantities and baking time required to make one 9 inch (23cm) vegan Bakewell tart. It’s just as easy to prepare as the two smaller tarts, and also just as delicious.

And that’s it for today, friends! This covers everything you need to know to make THE MOST AMAZING vegan Bakewell tart! It’s a really easy and straightforward recipe, with truly mouthwatering results.

I hope you’ll love it as much as I do.

Happy baking!

Signature of the author, Kat.

Vegan Bakewell tarts on a baking tray lined with parchment paper.

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Vegan Bakewell Tart

You’ll love this AMAZING vegan Bakewell tart recipe! It’s incredibly easy to make, with truly mouthwatering results – with a crisp, melt-in-the-mouth vegan shortcrust pastry and a fudgy-gooey vegan frangipane filling that’s bursting with flavour. Plus, you don’t need any egg replacements to make it!
This recipe makes two 6 inch (15cm) tarts. The instructions to make a single larger 9 inch (23cm) tart are included in the Notes section of this recipe.
Print Rate
Prep Time 45 mins
Cook/Bake Time 55 mins
Chill Time 15 mins
Total Time 1 hr 55 mins
Servings 8

Ingredients

For vegan shortcrust pastry:

  • 100 g (¾ cup + 1 ½ tbsp) plain all-purpose flour
  • 30 g (⅓ cup) almond flour
  • 30 g (¼ cup) powdered/icing sugar
  • 60 g (½ stick) vegan butter alternative, cubed and chilled (I used the Stork butter block.)
  • 15 g (1 tbsp) cold water

For vegan frangipane filling:

  • 80 g (½ stick + 1 ½ tbsp) softened vegan butter alternative (I used the Stork butter block.)
  • 65 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 80 g (5 tbsp) Nature's Charm Sweetened Condensed Coconut Milk (You can get it here!)
  • 135 g (1 ⅓ cups) almond flour (You can also use ground almonds, just make sure that they’re finely ground.)
  • 65 g (½ cup + 1 tbsp) plain all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 40 g (2 ½ tbsp) almond milk (or other non-dairy milk of choice, such as rice, soy or oat milk)
  • a few drops of almond extract (optional)

You will also need:

  • 3 tbsp seedless raspberry jam (You can use strawberry jam instead, if you prefer.)
  • 50 g (½ cup) flaked almonds

Instructions

For vegan shortcrust pastry:

  • Get two 6 inch (15cm) loose-bottom tart tins with a fluted edge ready to have on hand.
  • In a large bowl, whisk together the all-purpose flour, almond flour and powdered/icing sugar.
  • Add the cold vegan butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs.
  • Add the cold water and mix well until the dough starts coming together.
    Tip: The amount of water listed in the recipe should be sufficient to hydrate the flour and bring the dough together without any patches of dry flour. If the dough is too dry with several patches of dry flour, sprinkle a small amount of extra cold water on those places until you get a homogeneous, evenly hydrated dough.
  • Give the dough a quick knead and bring it together in a ball. Don’t over-work it, as that will result in gluten development and a tough pastry. The final dough should be smooth and homogeneous. It shouldn't be sticky to the touch and it shouldn't be too soft – you should be able to handle and roll it out without any problems.
  • Divide it into two equal portions.
  • On a lightly floured surface, roll out each portion into a rough circle about 3mm thin and at least 1 inch (2.5cm) larger than the tart tin diameter.
  • Transfer the rolled-out pastry into the tart tins and make sure that the pastry is snug against the bottom and the sides of the tins. Roll the rolling pin gently across the top of the tart tins – this is the easiest way to cut away any excess pastry.
  • Gently press the pastry into the individual grooves of the fluted edge of the tart tins, for a more polished final look.
  • Chill in the fridge for about 15-30 minutes.
  • While the pastry is chilling, place a baking sheet on the middle oven rack and pre-heat the oven to 350ºF (180ºC) with the baking sheet inside.
  • Once chilled, dock the bottom of the tart shells evenly with a fork.
  • Scrunch up two pieces of baking/parchment paper to soften them up, then use them to line the inside of the pastry shells. Fill the lined tart shells to the brim with pie weights or rice.
  • Place the tarts on the hot baking sheet and bake at 350ºF (180ºC) for 15 minutes or until you can see the edges of the tart shells becoming very light golden.
    Then, remove the pie weights/rice and the baking/parchment paper, and bake for a further 5-10 minutes or until the tart shells are evenly light golden brown, with slightly darker edges.
  • Remove from the oven and allow the tart shells to cool (in the tart tins) until warm or completely at room temperature, before filling them.

For vegan frangipane filling:

  • In a large bowl, whisk together the softened vegan butter, sugar and vanilla until pale and fluffy.
  • Add the Nature’s Charm Sweetened Condensed Coconut Milk and whisk well until combined and smooth.
  • In a separate bowl, whisk together the dry ingredients (almond flour, all-purpose flour, baking powder, salt) and add them to the butter-sugar mixture along with the almond milk.
  • Whisk until well combined and no flour clumps remain. At this point, you can also add the almond extract (optional).

Assembling the vegan Bakewell tarts:

  • Evenly divide the jam between the bottoms of the two cooled tart shells, and spread it out into an even layer.
  • Divide the frangipane filling between the two tarts. Dollop it on top of the jam, and use a small offset spatula to smooth it out into an even layer.
  • Sprinkle generously with flaked almonds.
  • Bake at 350ºF (180ºC) for about 35-40 minutes or until the tarts are deep golden brown on top, slightly puffed up and an inserted toothpick comes out clean or with a few moist crumbs attached.
    Tip: Note that although the frangipane filling might be domed and puffed up when the tarts come out of the oven, it will collapse slightly on cooling.
  • Allow to cool in the tart tins until either warm or cooled completely to room temperature, then remove from the tins, slice and serve.

Storage:

  • The vegan Bakewell tart keeps well in a closed container in a cool dry place for about 3-4 days.

Notes

Scaling the recipe up to make a single 9 inch (23cm) vegan Bakewell tart:
You will need to increase the amounts of all the vegan shortcrust pastry ingredients by a factor of 1.5, which corresponds to:
150g (1 ¼ cups) all-purpose flour
50g (½ cup) almond flour
40g (⅓ cup) powdered/icing sugar
90g (¾ stick + ½ tbsp) vegan butter
20g (1 tbsp + 1 tsp) cold water
You will need to increase the amounts of all the vegan frangipane ingredients by a factor of 1.25, which corresponds to:
100g (¾ stick + 1 tbsp) vegan butter
80g (¼ cup + 2 ½ tbsp) caster/superfine or granulated sugar
½ tsp vanilla bean paste
100g (6 tbsp) Nature's Charm Sweetened Condensed Coconut Milk
170g (1 ¾ cups) almond flour
80g (⅔ cup) all-purpose flour
¼ tsp baking powder
¼ tsp salt
50g (3 ½ tbsp) almond milk
a few drops of almond extract (optional)
You will also need 5 tbsp of jam and 75-100g (¾-1 cup) of flaked almonds.
The blind baking times stay the same (15 minutes + 5-10 minutes), but you will need to increase the final baking time (for the filled tart) to 40-45 minutes.
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