Nākd Mini Bakewell Tarts

Wallflower Girl

Vegan bakewell tart
Prep Time: 15M
Cooking Time: 15M
Serves: 20

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  • For the shortcrust pastry:
  • 150g plain gluten-free flour
  • 75g dairy-free soya spread
  • 2 tsp agave nectar or maple syrup
  • 75ml cold water
  • For the filling:
  • 30g dairy-free soya spread
  • 3 tbsp agave nectar or maple syrup
  • 25g plain gluten-free flour
  • 50g ground almonds
  • 3 Nākd Bakewell Tart Bars
  • Flaked almonds, for decorating

Cute, bite-sized desserts that are not only delicious but are also gluten-free, egg-free, dairy-free and made using unrefined sugars.


  • Heat the oven to 170c and lightly grease a mini muffin tin.
  • Make the pastry by sifting the flour into the bowl of a food processor and adding the soya spread. Blend until the mixture resembles breadcrumbs. Alternatively, mix together in a bowl using your fingertips. Transfer the mixture to a separate bowl and stir in the agave nectar/maple syrup and a small amount of water at a time until a smooth dough comes together. Wrap it in cling film and leave in the fridge for 15 minutes, whilst you prepare the filling.
  • Make an almond Frangipane by creaming the dairy-free spread and agave nectar/maple syrup together, then adding the gluten-free flour and ground almonds, mixing until well combined.
  • Once the dough has chilled, roll it out between two sheets of cling film to about 1/4cm thickness. Use a cookie cutter or upside down glass to cut out pastry shells to fit into the mini muffin tin.
  • Start filling the shells with bits of the Nākd Bakewell Tart bars, by rolling them into small discs to fill the bottom of the shell, coming up a third of the way.
  • Spoon the Frangipane mixture on top and flatten with your finger to create a smooth top. Decorate with the flaked almonds and brush the tops with a little dairy-free milk.
  • Bake for 15 minutes, turning half way to ensure an even bake. Leave to cool and enjoy!

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