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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


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

  1. Add the flour, coconut oil, sugar and salt to a medium-sized bowl and mix until a firm dough is formed.
  2. 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.
  3. 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.
  4. Place the dough-filled tart pan inside the fridge for 20 minutes, until firm.
  5. Preheat the oven to 200°C.
  6. 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.
  7. Add the plant milk and continue whisking the mixture until firm and thickened.
  8. Transfer the tart filling onto the dough, evenly spreading it with a spatula.
  9. Add the fruit slices on top of the filling.
  10. Bake the tart for 30 minutes, until the crust is golden brown, and the fruits are soft.
  11. Allow the tart to cool before cutting and serving.