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
- 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
- 250g ground almonds
- 25g butter, coconut oil or lard
- 1 large egg
- Handful of walnuts, roughly chopped
How to create this Gluten Free delight
- Heat the coconut milk with the other filling ingredients, except the egg yolks.
- Do not boil (as this splits the coconut) for about 10 mins or so. If using real vanilla, include the pod.
- Keep warming till the prunes are really soggy and plump.
- Remove the vanilla pod, and blitz till really smooth.
- In a bowl, lightly beat the yolks and add the hot pruney coconut.
- Mix well with a whisk.
- Blitz the crust ingredients (except the walnuts) in the processor till they look like breadcrumbs.
- Then add the walnuts and carry on blending until the mixture starts to come together.
- Press this into a tart tin, about 1/2cm thickness, and bake for 8 mins at 200C.
- Reduce oven to 180C
- Pour the coconut prune mix into the part baked case, and bake in the oven for 20 mins.
- 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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