Vegan pistachio frangipane tarts

Pistachio frangipane tarts are egg-free yet delicious. They’re not difficult to make and make an impressive vegan, and optionally gluten-free too, dessert.

PASTRY CASES:
120 g / 1 cup white pastry flour, sifted
4 tsp icing sugar
60 g / packed ¼ cup solid (not melted!) refined coconut oil

GLUTEN-FREE PASTRY CASES:
100 g / scant 1 cup buckwheat flour
20 g / 2 tbsp cornstarch
¼ tsp xantham gum
4 tsp icing sugar
60 g / packed ¼ cup solid (not melted!) refined coconut oil

FRANGIPANE FILLING:
20 ml / 4 tsp mild olive oil
35 g / 3 tbsp caster sugar
4 level tsp plain flour
1½ tbsp gelatinous aquafaba homemade / from a tin**
60 g / 2 oz pistachios or pistachio meal
½ tsp matcha powder (optional)
4 strawberry halves

View the full recipe at Lazy Cat Kitchen →