Desserts & Baking

Gluten-free almond tart

Name: Gluten-free almond tart
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 to 6 servings
Cuisine: Desserts & Baking
Ingredients: coconut milk 1 1⁄2 cups,desiccated coconut 75 g,butter 50 g,vanilla extract 1 T,free-range egg 1,almond flour 60 g,caster sugar 180 g,lemon juice 2 T,lemon zest 1 t,cream, for serving

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

cooking Time 1 hour

This is a take on the famous '70s ‘impossible pie’ – a cross between a jiggly custard and a pudding that was always made in a Pyrex dish. The piped cream is optional, but it does make an impressive centrepiece. This recipe can be doubled, but will then require 1 1/2 hours of baking time.

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Ingredients

Method

1 1⁄2 cups coconut milk
75 g desiccated coconut
50 g butter
1 T vanilla extract
1 free-range egg
60 g almond flour
180 g caster sugar
2 T lemon juice
1 t lemon zest
cream, for serving

Method

Ingredients

1. Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20cm Pyrex dish. Bake for 1 hour.

2. Serve hot or cold with the cream.

Find more sweet tart recipes here.

Photographs: Myburg du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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