Giant Raspberry Tartine

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Crunchy shortcake biscuit slices with a layer of raspberry jam, topped with fresh raspberries and raspberry sauce!

These were inspired by a little vegan cake shop in Margate called ‘Seaside Cake Parlour’. When I go home to visit my dad, we always go there for a cup of tea and something for the sweet tooth. They always have a whole array of different treats, all vegan, and onΒ my most recent trip I had a DELICIOUS raspberry lattice tart. It was so tasty I had to make it again for myself!

The sweet and tangy jam and fresh raspberries go perfectly with the crunchy shortcake πŸ™‚

I used my recipe for shortcake I used in my Jammy Dodger recipe πŸ™‚ it’s crunchy yet crumbly at the same time!!

It’s a really simple recipe using only 7 ingredients!

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I added some fresh raspberries to mine to add a bit of extra tang, and added a dusting of icing sugar for some extra sweetness.

I made a raspberry sauce by watering down and reducing raspberry jam, and it went perfectly with the tartine slices πŸ™‚

I used ‘Hartley’s Best Raspberry Jam’, because it’s the best…

Give it a go and let me know how you get on!

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Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serves: 12 slices

Ingredients

Raspberry Tartine

  • 1 cup dairy-free butter (I used Vitalite Sunflower Spread)
  • 1/2 cup caster sugar
  • 2 tsp vanilla essence
  • 3 cups plain flour
  • 1 cup raspberry jam (I used seedless)
  • 2 cups fresh raspberries
  • Icing sugar, for dusting

Raspberry Sauce

  • 2 tbsp raspberry jam (I used seedless)
  • 4 tbsp water

Instructions

  1. Pre-heat your oven to 170ΒΊC and line a large baking tray with greaseproof paper.
  2. Cream the dairy-free butter, sugar and vanilla together until smooth.
  3. Add the flour, cup at a time, and mix it in to form a firm dough.
  4. Pop the dough in the fridge to cool (if you’re in a rush you can skip this bit, it just makes it easier to roll).
  5. Flour your worktop so the dough doesn’t stick. Roll the dough out to about 1 cm thickness.
  6. Use the largest part of your baking tray to cut around your dough.
  7. Lay your dough carefully into your baking tray and press your fingers around the bottom edge of the tray to make your crust.
  8. Spoon your jam evenly over your dough, right up to the edges.
  9. Cut strips of dough about 1-2cm thick and place them on top, in stripes, leaving gaps in between for the fresh raspberries.
  10. Bake for 20 minutes until the biscuit starts to brown.
  11. Leave to cool, still in the tray, for at least 10 minutes before taking out.
  12. Place your raspberries in between your shortcake stripes.
  13. Slice, serve with some raspberry sauce* and ENJOY!!!!

*Raspberry Sauce

  1. Heat your raspberry jam and water and reduce on a low-medium heat for around 10-15 minutes until sticky.
  2. Leave to cool for at least 10 minutes.

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Instagram: @the.greedy.vegan

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