Vanilla & Almond Tart
Welcome back to my kitchen!
After trying my hand at a caramel almond tart, I found myself craving something less sweet and more balanced. The original version, while indulgent, was just too rich for my taste. So I went back to the drawing board and created something new—a lighter, nutty tart with toasted almond meal, a hint of vanilla, and a touch of nutmeg. The result? A dessert that’s beautifully reminiscent of a custard tart, my dad’s favourite treat. I really love this recipe, and I hope you love it as much as I do!
So let's get started!
Makes: 1 9-inch tart -Prep time: 6 hours -Cook time: 2 hours 26 minutes - Serves: 10-12
Equipment
Medium bowl
large baking tray
Medium saucepan
Spatula
Rolling pin
9'' loose bottom fluted tart tin
Sieve
Blender
Kitchen scale
Ingredients
Toasted Almonds
200g almonds toasted, skins on
Biscuit
300 g plain flour
100 g vegan butter spread, cubed (and extra for tin)
90 g granulated sugar* (see notes)
30g golden syrup
1 tsp ground cinnamon
4 g salt (I use Himalayan)
60 g cold water
+
130 g Vegan butter spread, melted (to add to the biscuit crumbs)
85 g toasted almond meal
Custard
100g toasted almond meal
125g granulated sugar* (see notes)
1/4 tsp almond extract
1/8 tsp nutmeg
4g imitation vanilla* (see notes)
2g whiskey* (see notes)
300g water
+
35g cornstarch
Method
Toasted Almonds:
Preheat oven to 120°C fan forced (250°F). Line a baking tray with baking paper, add 200g almonds in an even layer. Bake for 50 minutes, checking them regularly and rotating the tray halfway. Set aside to cool, roughly chop then blitz to a fine meal in a blender cup.
Biscuit:
Preheat oven to 190°C fan forced (375°F). Line a baking tray with baking paper, set aside.
In a medium bowl, combine 300g flour, 100g vegan butter, 90g sugar, 30g golden syrup, 1 tsp cinnamon and 4g salt. Rub the butter into the flour mixture with your hands until it resembles breadcrumbs. Gradually add 60g cold water and mix until a rough dough forms. Adding more water (1 tbsp at a time) if too dry, or flour if too wet.
Crumble the dough up into breadcrumb / small chunks, make an even layer on a lined baking tray. Bake for 30 minutes, rotating halfway. We want some to be toasty brown, but we don't need it all to be that toasty, set aside to cool.
In a clean tea towel add biscuit crumbs and lightly bash to create a more uniform crumb.
To a medium sized blender cup, add 100g toasted almond meal, 125g granulated sugar, 1/4 tsp almond extract, 1/8 tsp nutmeg, 4g imitation vanilla, 2 g whiskey and 300g water. Blend on low for 1 minute, add 35g corn flour and blend for another 30 seconds. Pour through a sieve into a medium saucepan, top up mix to 500g with water, I got 318g before adding more water.
Place the pan over med-high heat and whisk for 5-7 minutes, until thickened and the whisk starts to leave marks in the custard. Remove for heat and continue to whisk for 8-10 minutes to allow excess steam to evaporate, pour into biscuit base.
Bake tart at 190°C fan forced (375°F) for 24 minutes, or until the surface is matte and the edges are slightly set, prop the door to the oven open and let cool for 40-50 minutes, remove and let cool fully before covering with a plate (cling film with get stuck to the tart) and chilling for 2-3 hours or overnight. Then slice and enjoy!
Notes
Sugar: Make sure that your sugar is vegan, as some are processed with bone char to brighten and whiten the sugar.
Whiskey: Some whiskey contains honey, so be sure to check before adding.
I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!
Much love,
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