COCONUT BERRY TART (Dairy & Gluten free)
This Tart contain a Coconut & Oats crunchy base with a lightly sweetened creamy Coconut Berry filling.
Base Ingredients:
- 125g Almond OR Macadamia Nut Flour
- 125g Oats Flour
- 125g Desiccated coconut
- 50g melted Butter or Coconut oil
- 60g Honey or Maple syrup
- 1 egg
How to make the base
Step 1: Mix together and flatten in big dish. Bake for 15 to 20 minutes, until brown
Tart Topping:
- 80g Blackberries
- 100g Blueberries
- 1/4 cup water
- 1/4 cup Xylitol OR Coconut sugar
- 60ml Honey
- 2 x 400ml Coconut Cream tins
- 100g Cashew nuts
- 20g Tapioca starch
How to make the Tart topping
Step 1:Â Add boiling water to cover the cashew nuts and let it sit for at least 1 hour, to soften
Step 2:Â Cook the Blackberries with water & sweetener in pot, and cook for 5 minutes. Mix the tapioca starch with a little bit of coconut cream, to form a paste. Add it do the Blackberries and stir until it thickens. Take off the heat and let it cool.
Step 3: Drain the cashew nuts. Add to a blender, the nuts, coconut cream, blackberries and frozen blueberries
Step 4:Â Pour over the cooled Tart base and refrigerate, for at least 6 to 8 hours. You can also put it in the freezer for an hour, to assist to set faster
Shop for Ingredients below:
Royal Nutrition Macadamia Nut Flour (Banting & Gluten free) 300g