Desserts & Baking
Gluten-free almond tart
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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
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- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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