All recipes are deliciously vegan

Facebook iconTwitterYoutubeInstagram

Frangipane Tart

Guest Chef Recipe

Frangipane Tart
Courtesy of Rose Elliot
2 spoon difficulty rating


Serves: 6-8

Frangipane Tart

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope you will too.


For the pastry

You can also use ready-to-use shortcrust pastry (eg Jus-Rol and some supermarket own brands)

  • 225g/1¾ cups plain (all-purpose) flour
  • 25g/¼ cup ground almonds
  • 150g/⅔ cup pure coconut oil or vegan butter/spread
  • Pinch of salt

For the frangipane filling

  • 180g/1¾ cups ground almonds
  • 90g/scant ½ cup caster (superfine) sugar
  • 75g/⅓ cup vegan butter/spread
  • 2 tbsp cornflour (cornstarch)
  • 180ml/¾ cup almond milk
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • Pinch of salt

To decorate

  • 200g/7oz (approx.) raspberry jam (jelly), (about ½ jar)
  • 80g/½ cup icing (confectioners’) sugar
  • 50g/2oz dark (bittersweet) chocolate, melted (using a double broiler method/bain-marie)



  1. Mix all the ingredients for the pastry together in a bowl by hand, until the mixture forms a dough. Alternatively, blitz in a food processor for 1 minute until well combined. 
  2. Form the pastry into a ball, flatten it slightly and place it between 2 large sheets of greaseproof paper. Thinly roll out the pastry to fit a 25cm (10in) round shallow flan tin (tart pan). Prick the pastry all over with a fork, then place in the freezer for 20 minutes.
  3. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Bake the tart case for 18–20 minutes until just golden at the edges, then set aside to cool.


  1. Meanwhile, place all the filling ingredients into a food processor and mix to a smooth batter.
  2. Cover the bottom of the cooled tart case with enough jam (jelly) to form a thin layer (the quantity can be adjusted to taste; the more jam, the sweeter the tart), then pour over the frangipane batter mixture to cover. Bake for a further 30 minutes until the filling is puffed up and golden. Set aside to cool. 


  1. To decorate, add about 2–3 tsp water to the icing (confectioners’) sugar to make a thin glacé frosting. Cover the tart with a thin layer of the frosting, then pipe over the melted chocolate to finish.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »