Comments on: Vegan Frangipane Tart

By: Jenna

Jenna — Mon, 28 Nov 2022 14:58:10 +0000

Thank you for creating this amazing recipe! I am so excited to try vegan frangipane. Aquafaba tends to upset my stomach, so I am wondering how crucial it is in this frangipane and if you have any substation recommendations? Thanks for your time!

By: Alanna

Alanna — Sun, 25 Sep 2022 18:18:16 +0000

Thank you for this, it came out perfect first time! Just as delicious as one from a French patisserie.

By: Vanilla Bourbon Poached Pears - ShortGirlTallOrder

Vanilla Bourbon Poached Pears - ShortGirlTallOrder — Thu, 09 Dec 2021 21:52:23 +0000

[…] you can even save them to add to other desserts like a Pear Frangipane Tarte or even use them inside a cake like in this gingerbread poached pear […]

By: Project Vegan Baking

Project Vegan Baking — Sun, 24 Oct 2021 21:52:07 +0000

In reply to Isabelle Payne. Awesome!! Thanks for commenting :)

By: Isabelle Payne

Isabelle Payne — Sun, 24 Oct 2021 09:56:56 +0000

Very delicious! Served it as dessert at a dinner party and everyone was wowed! Will definitely make it again!

By: Project Vegan Baking

Project Vegan Baking — Tue, 30 Mar 2021 18:55:30 +0000

In reply to Paula. Hi Paula! Sorry for the delay. You can absolutely use whichever sugar you like in the crust. Icing sugar just helps with a tender, melt-in-the-mouth texture. The aquafaba just had to get to a thick foam! It's really only to add some lightness to the frangipane so as long as it's light, foam and at least soft peaks it will be fine. All the best, Tom.

By: Paula

Paula — Tue, 30 Mar 2021 14:55:18 +0000

Hi there!! I’m about to make your lively recipe and I was wondering about the icing sugar. Does it make a big difference if I use coconut or caste sugar? I’ve seen you using it in other recipes so I was just curious about the reason 🙂
On the aquafaba beating, does it need to be white are close to have peaks or far from that?
Thank you so much!!