Prune & Walnut Tart

Posted in Food Bites |

What you need in your kitchen to get started

  • a saucepan; a food processor or liquidizer; an electric or hand held whisk; a tart tin

Filling

  • 1 can of coconut milk without additives

  • 12 prunes

  • Vanilla (add the seeds from half a pod or 2 tsp extract)

  • Pinch of cinnamon

  • Grate of nutmeg

  • 3 egg yolks


Crust

  • 250g ground almonds

  • 25g butter, coconut oil or lard 

  • 1 large egg
  • Handful of walnuts, roughly chopped

How to create this Gluten Free delight

  1. Heat the coconut milk with the other filling ingredients, except the egg yolks.
  2. Do not boil (as this splits the coconut) for about 10 mins or so. If using real vanilla, include the pod. 
  3. Keep warming till the prunes are really soggy and plump.
  4. Remove the vanilla pod, and blitz till really smooth.
  5. In a bowl, lightly beat the yolks and add the hot pruney coconut. 
  6. Mix well with a whisk.
  7. Blitz the crust ingredients (except the walnuts) in the processor till they look like breadcrumbs.
  8. Then add the walnuts and carry on blending until the mixture starts to come together.
  9. Press this into a tart tin, about 1/2cm thickness, and bake for 8 mins at 200C.
  10. Reduce oven to 180C
  11. Pour the coconut prune mix into the part baked case, and bake in the oven for 20 mins.
  12. When you take it out, grate a little dark chocolate (85% or more) over the top and allow to cool before serving with ewe’s yoghurt, coconut crème or other non-dairy alternatives.

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