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Almond Tarts

by eimele

Dessert
Gluten Free Vegan

Ingredients

2C
almond meal
¼C

coconut sugar

60g

chilled dairy-free margarine, chopped
2 egg yolks
2 teaspoons iced water
100g fresh raspberries
2 cups soy milk
3 eggs, lightly whisked
1 teaspoon vanilla essence
1/4 cup of coconut sugar

2

egg yolks

2 tsp

iced water

100g

fresh raspberries

2C
Bonsoy Almond Milk
3

eggs, lightly whisked

1 tsp

vanilla essence

Products used

Method

1

Place almond meal, sugar and margarine in the bowl of a food processor and process. Add egg yolks and water and process. Press the dough into a ball. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

2

Roll dough out and line pastry tin. Bake for 15 mins. Place soy milk in a saucepan and to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture. Pour the custard into the pastry case. Bake in oven for 30 minutes. Set aside to cool. Top with raspberries.

Products used

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