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MIGHTY Vegan Bakewell Tart

MIGHTY Vegan Bakewell Tart
Writer and expert2 years ago
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Prep Time
25 mins
Cook Time
1 hr


For the vegan pastry

For the frangipani filling

  • 80g vegan butter block melted
  • 140g caster sugar super fine
  • 60g plain flour
  • 10g corn flour
  • 100ml MIGHTY M.lkology Whole 
  • 210g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 5 tbsp vegan raspberry jam
  • Flake almond to decorate


  1. Pre-heat oven to 180 degrees
  2. Firstly, make the pastry by sieving all the dry ingredients into a bowl, now add the oil and pinch together until combined, now add your MIGHTY M.lkology little by little until the mix comes together, gently flatten it into a flat disc without needing it, place in an airtight container and put in the fridge for 20-25.
  3. Now to make the filling, mix the melted vegan butter with the sugar and then whisk in the flour & cornflour, now whisk the MIGHTY M.lkology followed by the baking powder and almond extract, mix well.
  4. Now take the pastry and roll out on a sheet of baking paper, no thicker than a pound coin. Take a 25cm loose bottomed tart tin and grease with vegan butter and dust with flour, knock out the excess flour and now line the tin with the pastry using the baking paper, tuck it into the tart tin gently, now trim the excess pastry off with a small knife, prick the bottom of the pastry several times and take a piece of baking parchment and put on top of the pastry  again tuck it into the corner carefully and fill with baking beans or dried rice, bake in the oven for 20mins and for a further 10mins with the paper and rice removed, put to one side until cooled.
  5. Now spoon in the vegan raspberry jam and spread evenly, take the frangipani filling and spoon in and spread, top with the flaked almonds and bake for 30mins or until golden brown. Serve with raspberries and a dollop of vegan cream.
Writer and expert
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