Our new Weekend Edition Newsletter is landing in subscriber inboxes across the city. If you haven't signed up (yet) then you can read it here:

Recipe: Briony May’s Vegan Chocolate, Pistachio and Raspberry Tart

Brilliant Bristol baker and Great British Bake Off alumna Briony May Williams shares what she’s been making
this month

Even in 2019, vegan food still gets a bad rap. Veganism is increasingly popular but people still grimace at me when I tell them I have made a vegan cake. They say things like, “It’s nice, but it’s vegan”. So I have made it my mission to demonstrate how delicious plant-based baked goods can be. They can look elegant, taste good and not be overly complicated. They don’t have to contain random ingredients that can only be found in the depths of the Amazon rainforest; everything in this recipe can be found in the supermarket and doesn’t take too long to prepare.

So I do hope you aren’t grimacing at the thought of my vegan tart – give it a go, it really is yummy, I promise!

Vegan Chocolate, Pistachio and Raspberry Tart


150g pistachios
150g plain flour (use gluten-free flour for a gluten-free recipe)
50g icing sugar
100g coconut oil (chilled, solid)
2 tbsp cold water

300ml coconut cream
300g vegan dark chocolate
1 tbsp amaretto (optional)

To decorate:
100g fresh raspberries
100g pistachios, chopped
50g freeze-dried raspberries (optional)

• Heat the oven to 200°C/180°C fan. Make ganache. Break chocolate into bowl. Heat cream in pan until steaming and bubbling around the edge. Pour over chocolate. Leave a few minutes then stir until smooth. Mix in amaretto. Set aside.
• Make the pastry. Blitz pistachios in a food processor into a fine crumb. Add flour and sugar. Pulse a few times to combine. Add coconut oil. Pulse until it resembles breadcrumbs. Tip into a bowl. Add water a bit at a time (you might not need all of it) and bring pastry together with your hands until you have a soft dough.
• Tip onto a floured surface. Roll out to ¼ inch thick. Press into 20cm tart tin. Bake for a further 20-25 minutes until biscuity.
Set aside to cool.
• Pour ganache into pastry case. Chill for 2-3 hours or overnight to set. Decorate with raspberries and chopped pistachios.

Follow Briony on Twitter and Instagram: @brionymaybakes. Illustration by Cat Faulkner (@catherinedoart)