These vegan raspberry frangipane tarts are such a treat! They’re buttery, creamy and absolutely delicious! Raspberries pair perfectly with the almond flavors, so you can’t go wrong with it.
Flaky crust pastry tart with a tangy raspberry chia jam, followed by a light, fluffy almond frangipane layer and topped with juicy raspberries, all baked to perfection!
How does it sound? 😊
What is frangipane?
Although it sounds fancy, frangipane is just an almond cream used in fruit tart recipes. Frangipane is quite easy to prepare and the ingredients are simple: almond meal, eggs and flour. Of course, we’ll make a vegan frangipane.
Just don’t mistake frangipane for marzipan which is an almond sugar paste used to decorate cakes.
And also don’t mistake it for frangipani which is a beautiful exotic flower with a lovely smell.
Needed ingredients
In this paragraph you’ll find general information about used ingredients, their role and possible substitutes. Details about necessary quantities and step-by-step preparation are in the recipe card at the end of the article.
These vegan tarts have 3 components: crust, frangipane and raspberry jam. And they’re topped with some raspberries and almond flakes.
For the crust, besides the classic ingredients (all purpose flour, vegan butter, cane sugar, cold water), I’ve also used some almond flower for a stronger flavor.
As mentioned above, frangipane is made of butter, sugar, almond meal and eggs. To veganize the recipe, I used vegan butter and I replaced eggs with aquafaba – the liquid remained after boiling chickpeas or from the can. So, never throw away aquafaba as there are plenty of recipes you could use it for! You can check my aquafaba vegan mayo or vegan banana bread recipes. Aquafaba doesn’t just bind the ingredients, but it also helps batters rising. It actually plays the same role as eggs do.
As for the jam, I made it quickly with some raspberries, chia seeds, lemon zest and juice. You’ll only need a small amount of jam. So, if there’s some raspberry jam left in your pantry, feel free to use it.
I used frozen raspberries for both jam and topping.
How to make vegan raspberry frangipane tarts
Crust preparation
Place all crust ingredients into a bowl, except for the vegan butter and water. Combine well, then add butter and start kneading until you get a very crumbly dough. Then gradually add ice cold water while kneading. You’ll get a soft, but a bit crumbly dough.
When you get a homogeneous dough, shape it into a ball, cover with a clean towel and place it in a fridge for about 30 minutes.
Vegan frangipane and raspberry jam preparation
To make the vegan frangipane, melt the butter in a bain marie, then stir in the sugar.
Add aquafaba and almond extract and combine. Fold in almond meal, than all purpose flour and set aside.
To prepare the jam, blend the raspberries, then place all ingredients in a bowl, and combine well. Set aside for minimum 15 minutes.
Assemble and bake the tarts
When the dough is enough, remove it from the fridge. Divide into 4 even pieces and form dough balls with your hands. Sprinkle flour over a clean surface and use a rolling pin to roll the dough balls into discs. Each disc should be a bit wider than the tart pans. I used 4 pans of 11 cm in diameter and 2 cm in height. Place the dough discs into the tart pans and press well on the bottom and sides. Trim off the excess dough and place the pans into the fridge for 30 minutes.
Remove the dough from the fridge and prick it with the pins of fork. This will help releasing the steam that forms under the dough during the pre-baking. Then bake the dough for 12-13 minutes at 160 °C .
When the dough edges firm up a little, remove the pans from the oven and set on a cooling rack. Spread a thin layer of raspberry jam on the bottom of each tart (about 1 tbsp of jam for each tart). Then equally divide the frangipane between the 4 tarts and spread it into an even layer. The almond cream has to be soft enough so you can easily spread it over the jam layer. If it’s too thick, stir in 5-10 ml of aquafaba.
Next, add some raspberries on top of the frangipane cream. You need to press them a little into the cream. Then add almond flakes on top and bake at 180 °C for 30 minutes, until the crust turns golden.
Allow the tarts to cool completely before serving.
Raspberry frangipane tarts preparation tips
- It is very important to use cold ingredients when preparing the crust. This way, you’ll get a flaky, but crispy crust at the same time. Also, add water gradually. Depending on how finely ground is your almond flour, you might need more or less water.
- Prick the dough with the tins of a fork before baking. This way the steam will be easily released and the crust won’t break.
- I wouldn’t recommend using an electric mixer to make frangipane. I tried it and I ended up with a heavy greasy almond cream.
Other vegan dessert recipes you might like
- Red currant clafoutis
- Vegan lemon bars
- Vegan pumpkin coconut pie
- No-bake vegan strawberry tart
- No-bake avocado lime tart
If you like this raspberry tarts with vegan frangipane recipe, please rate it or leave a comment below; I’d love to know your feedback. And, if you prepare vegan tarts, you can share a photo and tag Choose Tasty either on Instagram, or on Facebook.
Raspberry Frangipane Tarts | Vegan Recipe
Equipment
- 4 x 11 cm round tart pans
Ingredients
Crust ingredients
- 120 g all purpose flour
- 40 g almond flour
- 30 g raw cane sugar
- ½ tsp baking powder
- ¼ tsp salt
- 40 g vegan butter (cold) cut into cubes
- 35 ml ice cold water
Raspberry jam ingredients
- 70 g raspberries
- 1 tbsp fresh lemon juice
- 1 tbsp chia seeds
- lemon zest
Vegan frangipane ingredients
- 60 g melted vegan butter
- 50 g raw cane sugar
- 100 g almond meal
- 20 g all purpose flour
- 60 ml aquafaba
- ⅓ tsp almond extract
To decorate
- 16-20 raspberries
- almond flakes
Instructions
- To prepare the jam, slightly blend raspberries, then combine with the rest of the ingredients and set aside;
- To prepare the crust, combine in a bowl all purpose flour, almond flour, sugar, salt, and baking powder; add the cold vegan butter and knead into a crumbly dough; gradually add cold water while kneading; when you get a homogeneous dough, shape it into a ball, cover with a clean towel and place in the fridge for 30 minutes;
- To prepare the frangipane, first combine the melted vegan butter with sugar; pour in aquafaba and almond extract and combine well; add almond flour, then stir in all-purpose flour and set aside;
- Remove the dough from the fridge and divide into 4 equal pieces; use hands to shape them into dough balls; sprinkle flour over a clean surface and roll each ball into a disc a bit larger than the tart pans; place each dough disc into a pan and press it on the bottom and sides; trim off the excess dough; place the pans into the fridge for 30 minutes;
- Preheat the oven at 160°C;
- When the dough firms up, remove the pans from the fridge, prick it with the pins of a fork, then bake for 12-13 minutes;
- Remove the pans from the oven and spread a thin layer of raspberry jam on the bottom of each tart; then spread an even frangipane layer over the jam;
- Add raspberries and almond flakes on top; lightly push the berries into the almond cream;
- Put the tarts into the oven and bake at 180°C for 30 minutes, until the crust turns golden;
- When they're done, remove the tarts from the oven and put them on a cooling rack; allow the tarts to cool completely before serving.
Notes
- Divide the frangipane cream equally between the four tarts so they bake at the same time.
- If the frangipane is too thick to spread over the raspberry jam, stir in 5-10 ml of aquafaba.
