Strawberry tart

Tart shells  


2 cups almond flour

1/2 cup tapioca

1/2 cup rice flour (or sweet rice flour) 

3 tbsp coconut oil

1 egg or chia egg (1 tbsp ground chia seeds and 2 tbsp water) 

1-3 tbsp sparkling water

1/2 tsp salt

Preheat the oven to 170°C 

Melt the coconut oil and let it cool down a bit.

Grease the baking pans (or a baking pan) with coconut oil. Use it sparingly.

Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well. 

Whisk the melted coconut oil into the flour until it resembles breadcrumbs.

Finally add in the egg (or chia egg that’s set for 5 minutes) and sparkling water and rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you might have to add a tad more sparkling water, especially if using chia egg. The pastry should be stiff, but still soft enough to press into the baking pans with your fingers. 

When baking one big tart, roll the pastry out between two sheets of baking parchment. 

Otherwise, divide the pastry into baking pans and press down with your fingers. The shells should be thin.

Bake for 20 minutes on 170 degrees. 

Note. The shells are a bit tough so I find it better to bake as small tarts. 

Fill the shells with layers of vanilla custard, whipped coconut cream and strawberries. Decorate with pomegranate. You can also use any berries or fruits you fancy instead.


Tiny one
Strawberries from the greenhouse

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