Winter days are the perfect time for desserts with a deep, nutty flavor. This tart combines a crisp base, velvety almond cream with crunchy pieces of these nuts, and a tart touch of cranberries, which perfectly balances the sweetness. This vegan option is delicate and incredibly aesthetically pleasing. Check out the recipe from our vegan nut lover, Marta Ostrowska (IG: @ekstravegancja ).
Key to Flavor: Almond Crunchy
The heart of the tart is a cream prepared on the basis of Almond Crunchy from Good Noot . It gives the cream an intense roasted almond flavor and a unique texture with noticeable nut pieces. The addition of white chocolate makes the cream fluffy and stable.
Recipe for Almond Tart
(Form with a diameter of 25 cm)
Ingredients for the base:
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170 g shortbread cookies
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60 g coconut oil
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50 g almond flakes
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1 tablespoon of plant-based yogurt
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A pinch of salt
Ingredients for the cream:
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250 ml of 31% plant-based cream
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200 g of cream Almond Crunchy by Good Noot
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80 g vegan white chocolate
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1 tablespoon vanilla extract or amaretto liqueur
Additionally:
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3–4 tablespoons of cranberry jam
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3 tablespoons toasted almond flakes (for sprinkling on top)
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Optional: 150 ml of chilled 31% plant-based cream whipped with 1 teaspoon of powdered sugar
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Fresh cranberries and rosemary sprigs for garnish
Preparation method:
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To prepare the base: Blend the base ingredients briefly in a blender until they resemble wet sand. Pour the mixture into a greased baking tin, press down firmly, and chill in the refrigerator for an hour. Bake for 10–12 minutes at 180°C (350°F) until the edges are golden brown.
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Cream base: In a saucepan, heat the plant-based cream with the white chocolate and extract until melted. Add the vegan cream. Almond Crunchy , mix until smooth and set aside in the refrigerator, covered, for 4–6 hours.
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Whipping: mix the cooled almond mass into a fluffy, thick cream.
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Assembling the dessert: spread cranberry jam on the cooled base, then fluffy almond cream.
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Garnish: Sprinkle the top with toasted almond flakes. Garnish with dollops of whipped cream, fresh cranberries, and rosemary.
The tart tastes best when chilled and can be stored in the refrigerator for up to 3 days.
Order our vegan Almond Crunchy spread with almond pieces now.
