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Strawberry frangipane tart
Strawberry frangipane tart
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Indulge in a dairy-free, gluten-free summer dessert.
Ingredients:
  • 300.00g almond meal
  • 65g arrowroot (tapioca flour)
  • 60g coconut flour
  • Pinch of salt
  • 50g solidified coconut oil
  • 100g (1/4 cup) rice malt syrup
  • 1 egg
  • Rice malt syrup, warmed, extra, to serve
  • 75g (1/3 cup) solidified coconut oil
  • 50g (1/4 cup) coconut sugar
  • 1 tsp vanilla bean paste
  • 22.40 gm coconut flour
  • 250g strawberries, hulled, halved
Instructions:
  • Preheat the oven to 160C/140C fan forced and generously grease a 2.5cm-deep, 24cm fluted tart tin with removable base using oil.
  • Combine almond meal, arrowroot, coconut flour, and salt in a food processor until well mixed. Gradually add the oil until the mixture resembles fine breadcrumbs. Pour in the syrup and egg, then mix until a dough forms. Press the dough into the base and sides of the prepared tin. Chill in the fridge for 30 minutes until firm.
  • Prepare the pastry: Line it with baking paper and fill it with pastry weights or rice. Bake for 12 minutes, then remove the weights or rice and paper. Bake for an additional 5 minutes until just firm. Allow it to cool completely in the tin.
  • For the filling, whisk oil, syrup, sugar, and vanilla in a bowl using electric beaters until light and creamy. Incorporate 1 egg and 1 tablespoon of flour and beat until mixed. Repeat with the second egg and flour until well combined. Gently fold in almond meal. Transfer the mixture to a tin, smooth the surface, and arrange strawberries on top. Bake for 45 minutes, covering with foil if needed, until golden. Let it cool on a wire rack for 10 minutes, then brush with extra syrup before serving.

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