Roar almond and buckwheat crumble tart
Equipment
- 20 cm fluted tin
- mixing bowl
Ingredients
Ingredients for the base
- 200 g buckwheat flour(or T45 if using wheat)
- 25 g ground almonds
- 75 g icing sugar or fine coconut sugar
- 1 tsp xanthan gum
- 100 g vegan butter at room temperature
- ½ tsp almond puree
- 15 g ground flaxseed
- 40 g warm water
- Pinch of salt
Berry ingredients
- 300 g berries fresh or frozen
- 50 g raw cane sugar
- 15 g cornflour
Crumble ingredients
- 50 g raw cane sugar
- 50 g almond powder
- 50 g buckwheat flour (or T45 if using wheat)
- 50 g coconut oil
Instructions
Berry preparation
- If using fresh berries rinse them and dry them on kitchen paper. If using frozen defrost them then dry them on kitchen paper.
Instructions
- Start with the base: In a bowl, mix the flour, the ground almonds, the sugar, the xanthan gum and the salt. Add the vegan butter and the almond puree, rubbing by hand into the flour and mixing until well combined. In a small bowl mix the flaxseeds with the warm water (it will become like a gel) then add it to the base and mix again by hand. Squish the dough until it becomes homogenous, roll it into a ball and cover it with wrap. Rest it in the fridge for at least one hour.
- To make the berry filling: mix them with the sugar and the cornflour. Set aside.
- To make the crumble, mix all the dry ingredients listed in that section. Gently melt the coconut oil and rub it in with your fingers until you get a sandy texture. You may need to add more flour a spoon at a time.
- Pre-heat the oven to 175C. Roll out the pastry into your fluted tin, pierce the bottom with a fork. Add the berry filling, then sprinkle on the crumble topping. Bake for 40 minutes, then for another 15 minutes at 150C.