Buckwheat, Raspberry and Chia Bakewell Tart
This is a delicious and light summer bakewell tart. It is vegan and gluten free although the buckwheat flour in the pastry can be replaced with wheat flour as buckwheat has a lovely distinctive taste but isn't to everyone's liking.
This recipe involves a few processes but is very much worth the effort.
Buckwheat, Raspberry and Chia Bakewell.
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For the pastry:
2-3 tbsp cold water
For the raspberry chia jam:
4 tbsp water
For the frangipane:
4 tbsp water
Start by making the jam as this will need to cool. Put the raspberries and water in a saucepan with the water and bring to the boil.
Once the fruit has started to brake up add the chia seeds, maple syrup and vanilla. Boil for another 5 minutes then set aside to set and cool.
Next make the pastry.
Measure the buckwheat flour and cold coconut oil and salt into a bowl and work with your hands into fine crumbs. Work as quickly as possible so the pastry does not become too warm.
Now add the water a bit at a time and work into a smooth dough. Put this in the fridge for 5 minutes to cool... but not too long as it will become a solid block.
While you are waiting prepare a spring form baking tin, lined with parchment.
Now press the ball of pastry into the bottom of the tin, right to the sides.
Blind bake the pastry in the oven for 10 minutes on a low heat and then take out of the oven to cool. Leave the oven on at gas mark 4/180c/350f.
Now make the frangipane.
In a small bowl, mix the flax seeds with the water and set aside to become gloopy.
Melt the coconut oil in a pan.
Once melted transfer to a large bowl along with the ground almonds maple syrup, baking powder and flax mixture. Set aside.
Now to assemble:
Pour the raspberry jam over the pastry base and spread out evenly.
Then carefully spread on top the frangipane spreading out to the edges so that all the jam is covered.
Now sprinkle on top the flaked almonds.
Pop in the oven for about 30 minutes then take out and cool compleyely before eating.