Just desserts
“ Make this a few days ahead to set. You could also try it with a layer of vanilla with the strawberry”
GLUTEN-FREE ALMOND TART
“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 11/2 hours of baking time.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 1 hour
coconut milk 1½ 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
Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20 cm Serve hot or cold with the cream.
