Desserts & Baking

Gluten-free almond tart

By Abigail Donnelly
4 to 6
Easy
15 minutes
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
Abigail Donnelly

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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