Vegan - Cherry Bakewell Tartlets

Method

1.  To make the Tartlet Cases.

2. Rub the Non-dairy block margarine into the flour until it resembles breadcrumbs.

3. Add the Natural Flavoured Icing sugar and rub gently between your fingers until it is well combined and the mixture resembles fine breadcrumbs.

4. Start by adding 1 Tbsp water to the mix and using a pallet knife mix together to form a soft dough. add another Tbsp of water if the dough is still crumbly.

6. Roll out the dough on a lightly floured board and using the 3.5-inch cutter cut out 12 rounds and line the tartlet/bun tin with the pastry rounds.

7. Prick the pastry cases all over with a fork and chill in the fridge for 30 minutes before baking in the oven for 10 minutes or until lightly golden brown. Remove from the oven and put on a wire coming ray until needed.

8. Next let’s make the batter by adding the flour, Natural Flavoured Icing Sugar, and baking powder to the bowl and mix until combined.

9. Add the oil and the Soya milk to the flour mixture and stir in using a spatula. The batter may look slightly lumpy but that is perfectly alright.

10. All out a thin layer of marzipan to fit the bottom of your pastry case and then using a pallet knife to apply a thin layer of jam over the top.

11. Fill the pastry case just below the rim with the cake batter.

12. Bake in the oven for 20 minutes or until the sponge is golden brown and a cake tester, when inserted into the middle of the sponge, comes out clean.

13. Remove from the oven and allow to cool completely on a wire cooling tray.

14. Mix the Natural Flavoured Icing Sugar with just enough water to make a thick but spreadable paste and evenly spread the icing onto each of the Bakewell tartlets

15. Cut the Glacé cherries in half and place one half in the center of the tartlet.

Top Tip

You can add toasted Almond flakes to the top of the cake batter if you do not wish to ice your tartlets and sprinkle with icing sugar once they have cooled.