I went to a business meeting the other day in the city and of course, as it was lunchtime on the way out of said meeting, felt that a little stop off for a tart was a good idea…I think this is pretty close to what I ordered. My own version of course, but truly delicious, gluten free (do I hear an allergy related cheer??) and totally more-ish. It is quite low on sugar, so you could potentially add a little extra…or just serve it with sweetned whipped cream or ice cream. Hope you hit a home run with this one.
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- 100 g sugar
- 2 tangelos, zest, finely grated or other citrus of choice
- 350 g almonds, toasted
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 1 Pinch Pink Salt Flakes Pink salt flakes BUY
- 110 g unsalted butter
- 2 eggs
- 50 g shredded coconut
- 1 Handful frozen blueberries
- Icing sugar to dust
Preheat oven to 180ºC and butter 6 individual tart tins.
Place sugar and zest into Thermo bowl and mill 10 sec/speed 10.
Add almonds and vanilla and mill 20 sec/speed 10.
Add remaining ingredients except blueberries and icing sugar and blend 30 sec/speed 7.
Divide mixture between tart tins and top with blueberries to taste. Bake 20 minutes until golden and fragrant.
Dust with icing sugar before serving with ice cream, cream, mascarpone, vanilla yoghurt, custard…need I go on??