This week everyone has been excited for the return of The Great British Bake Off and we are no exception! So this week’s recipe is something sweet to get you inspired to try some showstoppers and signature bakes of your own!
These tarts are a wonderful Autumnal treat for the start of September. As well as being gluten free and vegan, they also support the solar plexus and the root chakras. The hazelnuts and plums bring a balanced, grounding aspect to this dish, while caraway stimulates and acts as a tonic to the body, aiding digestion. Vanilla custard adds warmth to the solar plexus and grounding through the maple syrup.
¼ cup/40g brown rice flour
2 tablespoons buckwheat flour
2 tablespoons coconut flour
1 tablespoon sorghum flour
½ tablespoon tapioca flour
pinch of sea salt
2 tablespoons vegan spread
2 ½ tablespoons hazelnut butter
2 tablespoons unsweetened plantbased milk
½ vanilla bean/pod
2 cups/480ml unsweetened plantbased milk, plus 2 tablespoons
2 tablespoons rice syrup
3 tablespoons cornstarch/cornflour
4 large red plums
2 tablespoons chopped hazelnuts
½ teaspoon caraway seeds
four 4 in/10cm loose-bottomed nonstick tart pans; pie weights/ baking beans
To make the pastry, combine the flours and salt, then place in a food processor with the vegan spread, hazelnut butter, and milk. Once a dough ball is formed (you can use your hands at this stage to help if necessary), wrap in plastic wrap and place in the fridge for 30 minutes.
Preheat the oven to 170ºC fan/190ºC/375ºF/gas mark 5.
Roll the dough out on a lightly floured surface to a thickness of ¼ in/5mm. Cut out circles of dough slightly larger than the tart pans. Line each pan with pastry, molding it to the fluted edge (it is best to lift the circles using a spatula to prevent breakage). Line the pastry shells with parchment paper and pie weights/baking beans, then place on a baking sheet. Bake in the center of the oven for 5 minutes, then set aside.
To make the custard, split the vanilla bean/pod open and scrape out the seeds. Place in a pan with the main quantity of plant milk and the rice syrup and heat to simmering point.
Place the cornstarch/cornflour in a small bowl, add the extra 2 tablespoons milk, and mix to a paste. Whisk the paste into the vanilla milk over a low-medium heat until a custard is formed. Take off the heat.
Remove the plum pits/stones. Slice the fruit into half moons.
Pour ¾ cup/180ml of the custard into the pastry shells, then arrange the plums on top, overlapping them with the skin side facing upward. Scatter over the hazelnuts and caraway seeds. Bake in the oven for 25 minutes, then leave to cool for a few minutes before removing from the pans. Serve warm with the rest of the custard (reheated if you wish).
For more recipes to help keep your chakras balanced, check out The Chakra Kitchen by Sarah Wilkinson.