Tuesday, October 8, 2013

Gluten Free Coconut Tart

  • 4 eggs
  • 1 cup caster sugar (aka superfine sugar)
  • 1/2 cup plain flour or 1/2 cup gluten-free flour
  • 100 g slivered almonds, toasted
  • 1 cup desiccated coconut
  • zest of one orange
  • 1/4 cup orange juice (1 to 1.5 oranges)
  • 1/2 cup lemon juice (1 to 2 lemons)
  • 125 g butter, melted
  • 1 cup milk


  1. Preheat your oven to 160 degrees centigrade.
  2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
  3. Place all of the ingredients in a food processor and process for one minute.
  4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
  5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
  6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.)

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