• Home
  • Contact
  • Recipes
  • About
    • About this Blog
    • Flaxseed Facts
    • Remarkable Hibiscus Tea
  • Skip to main content
  • Skip to primary sidebar

The Chestnut Candle

plant-based vegan approaches to traditional home-baking

Hide Search

Vegan Orange and Clove Tart

CC · November 23, 2021 ·

Vegan Orange and Clove Tart

This vegan orange and clove tart is a reinterpretation of an old Jocelyn Dimbleby Christmas recipe. It’s a lovely, unusual, tangy alternative to mince pies at Christmas – a sort of cross between a Bakewell tart and a jaffa cake!

Nutritional value is probably not at the front of your mind when planning Christmas meals, but this is a dessert with naturally festive flavours that just happens to have health benefits. The flavonoid in citrus fruit that improves blood circulation (hesperidin) is found in the highest concentrations in the pith and the membranes between the segments, so recipes that use the whole fruit are particularly beneficial.

Spiced Orange Tart

On top of that, cloves are something of a super-spice. Even a pinch can significantly improve your daily antioxidant intake.

You could, of course, also make individual pies, and one of the best things about this recipe is that, like mince pies, you can make it well in advance, stick it in the freezer, and defrost it when needed.

If you’re including the marmalade, opt for a fine-shred variety so that it adds to the zesty sweetness without turning this into a full-on marmalade tart.

Vegan Christmas Orange Tart recipe

Vegan Orange and Clove tart…

Ingredients

for the pastry case

  • 60 g coconut oil (preferably the flavourless kind)
  • 60 g soft vegan margarine
  • 180 g plain white/unbleached flour
  • 20 g rice flour (or top up the plain flour to 200g)
  • 25 g caster sugar

for the filling

  • one medium thin-skinned (ideally organic) orange
  • one quarter of an unwaxed (ideally organic) lemon
  • 50 g cashew nuts
  • 50 g ground almonds
  • 100 g caster sugar
  • 1 tbsp cornflour
  • 1/2 tsp ground cloves
  • 1/4 tsp baking powder
  • a handful of flaked almonds
  • a dusting of icing sugar
  • optional – 2-3 tablespoonfuls of thin-cut orange marmalade or apricot jam

method

  1. Set the oven to 180°C/360°F. You will need either an 8″ tart tin or a 12-hole mince-pie tin.
  2. Soak the cashews for at least an hour in boiling water, then drain and add to a suitable blender or food processor with 120 ml water and blend until smooth. Transfer to a separate container and set aside.
  3. To make the pastry, first soften the coconut oil a little in the microwave if it’s not already of a similar consistency to the margarine.
  4. Then, place all the pastry ingredients in a large bowl and use a pastry blender or your fingers to rub the mixture together until you have fine crumbs and there are no little lumps of coconut oil visible.
  5. Add a tablespoon of cold water and use a fork to bring the pastry together into a ball of fairly soft dough. Set it aside in the fridge while you prepare the filling.
  6. Cut the orange into quarters and remove any pips. Check the lemon for pips, too, then add both to the processor and blitz until fairly smooth.
  7. Add the cashew milk and caster sugar and process a bit further.
  8. Transfer the mixture, which should be thick but easily spoonable, to a bowl. If it feels too thick, stir in another tablespoon or two of water.
  9. Sift in the cornflour and baking powder and stir this into the mixture, together with the ground almonds and the ground cloves. Stir until thoroughly combined.
  10. Roll out the pastry on a floured board (using rice flour for rolling will give a crispy finish to the pastry) and transfer to the baking tin, cutting rounds as required for individual tarts.
  11. If you are using marmalade or jam, warm it gently before spreading over the base in a thin layer.
  12. Spoon the filling into the case(s) and level the top, then sprinkle generously with flaked almonds.
  13. Transfer to the oven and bake for up to 40 minutes until the filling, the pastry and the almonds are golden brown. For individual tarts, reduce the cooking time – it may be nearer to 25 minutes.
  14. Allow the tart to cool. You can freeze it at this point.
  15. Serve it warm or cold with a dusting of icing sugar.
Vegan Clove and Orange Tart

If you would like to receive e-mail alerts when new recipes are published, please see my contact page.

Filed Under: Recipes

Reader Interactions

Comments

  1. Fiona says

    November 24, 2021 at 12:36 pm

    I’m really looking forward to making this! I’ve recently made your whole orange cake, with ground coconut. It is such a good cake! Your recipes are always perfect and wonderfully detailed. It makes my day when a new recipe of yours reaches my inbox. Thank you so much!

    • CC says

      November 24, 2021 at 6:25 pm

      Thanks for letting me know – I haven’t posted for a while due to a pile-up of work commitments, so it’s lovely to hear that you’re enjoying the recipes!

Primary Sidebar

Welcome to the Chestnut Candle – a blog for anyone who loves old-fashioned cakes and new plant-based vegan approaches to the food that we eat.

Please complete this form if you’d like to receive updates when new recipes are published.

Recent Posts

  • Vegan Petticoat Tails
  • Vegan Chocolate Olive Oil Cake
  • Vegan Drop Scones
  • Baked Peach Pizza
  • Vegan Fruit and Nut Tiffin

Archives

  • May 2025
  • March 2025
  • March 2024
  • January 2024
  • November 2023
  • September 2023
  • August 2023
  • June 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • December 2021
  • November 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018

Copyright © 2025 · Daily Dish Pro on Genesis Framework · WordPress · Log in

Cleantalk Pixel