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Healthy lactose-free fruit tart
By Stavri Kaourani
Preparation time: 50 minutes
Cooking time: 30 minutes
Difficulty: 5/10
Serves: 8
Ingredients
For the tart crust:
- 1½ cups whole wheat flour
- ½ cup coconut oil
- ⅓ cup coconut or brown sugar
- 1 pinch of salt
For the filling:
- 3 tbsp coconut oil
- ⅓ cup coconut or brown sugar
- ½ cup almond flour
- 3 tbsp corn starch
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup plant milk (i.e. almond or coconut)
- Fruit of your choice, cut into thin slices (i.e. 2 cups strawberries)
Cooking Method
- Add the flour, coconut oil, sugar and salt to a medium-sized bowl and mix until a firm dough is formed.
- Sprinkle the dough with some flour and transfer it to a clear surface, where with the use of a rolling pin the dough is spread and rolled into a circle with an approximate 30cm diameter. We can also roll out the crust between two sheets of clingfilm.
- Transfer the dough into a non-stick tart baking pan, carefully spread it across and gently push into the edges until it adopts the pan’s shape.
- Place the dough-filled tart pan inside the fridge for 20 minutes, until firm.
- Preheat the oven to 200°C.
- Meanwhile, we prepare the filling: mix the coconut oil, sugar, almond flour, corn starch, cinnamon and vanilla with the help of a spatula or a mixer.
- Add the plant milk and continue whisking the mixture until firm and thickened.
- Transfer the tart filling onto the dough, evenly spreading it with a spatula.
- Add the fruit slices on top of the filling.
- Bake the tart for 30 minutes, until the crust is golden brown, and the fruits are soft.
- Allow the tart to cool before cutting and serving.
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management