Gluten-free almond tart

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.

Ingredients

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

Cooking Instructions

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