These raspberry frangipane tarts are vegan and gluten-free. To make these, you will need 6 8cm tart tins with removable bottoms.
- 60g brown rice flour
- 40g ground raw almonds
- 20g corn flour (cornstarch)
- Pinch of natural salt
- 2 Tbsp. (30ml) maple syrup
- 2 Tbsp. (30ml) vegetable oil
- 25g ground raw almonds
- 15g brown rice flour
- 1 tsp corn flour (cornstarch)
- 15g coconut sugar
- 10g vegetable oil
- 1 tsp plant-based milk
- 1/2 tsp almond extract
- 3 Tbsp. (45ml, 45g) aquafaba (liquid from a can of chickpeas (unsalted))
- Sliced almonds
- 18 fresh or frozen raspberries
- Preheat oven to 180C/360F
- In a bowl, whisk all the dry ingredients for the crust.
- Add the wet ingredients to the dry ingredient mixture.
- Mix with your hands until well mixed.
- Press the mixture against the sides and the bottom of the tart tins. Prick the bases with a fork.
- Bake for about 10-12 minutes or until baked through. Cool them down.
- In a bowl, whisk all the dry ingredients for the filling. Add oil, milk, and almond extract, and mix well.
- In a different bowl, beat aquafaba with an electric mixer until glossy stiff peaks form.
- Add a third of the aquafaba merengue to the mixture and mix well. Add another third of the aquafaba and mix lightly. Add the rest of the merengue and gently fold it in.
- Divide between the tart cases, spread into an even layer. Place the raspberries and sliced almonds on each tops.
- Bake for 20-25 minutes or until golden. Leave to cool for about 30 minutes. Remove from the tart tins.
Recipe & Photography by Minako Umehara from @365cleaneats.
Did these raspberry frangipane tarts spark your interest in gluten-free baking? Check out our ultimate guide to this challenging, but ultimately rewarding art here.