DAIRY FREE FRUIT TART RECIPE RECIPES

Steps:

• Preheat your oven to 375 F. Lightly grease a 9.5 inch round tart pan ( I used a le creuset tart dish and it works great.)
• Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, 1/2 tsp salt, and 1 tsp coconut sugar to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.
• Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.
• Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn't stick too much. Also, make sure there aren't holes in the crust when you are pushing it into the dish.
• Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.??
• Bake the crust. Note: for partially baked crust, cook until barley set about 12-15 minutes. For a fully baked crust, bake 25-30 minutes, until lightly browned.

Steps:

• Pre heat Oven 180/160 fan and place a baking tray in to heat
• Make the pastry by adding all the ingredients to a food processor and pulsing it until the dough forms.The dough is quite soft.
• Place dough into a sandwich bag and place in the fridge for 30 minutes to rest
• Place the margarine and chocolate in a glass, heat proof bowl and place this over a pan of simmering water. Do not let it touch the water. Allow to slowly melt, stirring.
• Set aside 1 Tsp of egg white. In another heat proof bowl, place the eggs and sugar into it and set it over a pan of simmering water and whisk until it makes a trail. Take off the heat.
• Fold the chocolate mixture into the eggs and add the flour. Whisk gently until the mixture is thick and glossy
• Set aside.
• Roll out the pastry and place in an oiled 8 inch, round pie tin. This pastry is delicious but very soft so i advise using quite a lot of flour when rolling out and try not to let it get warm.
• Prick the base and brush the base with the reserved egg white and place on the heated baking tray in the oven. Bake for 15-20mins till golden. Remove from oven.
• Pour the chocolate mix into the pastry base and place back in the oven for 20 minutes. The chocolate mix should still be slightly soft in the middle.
• Serve warm or cold cut into slices.