Cherry & Coconut Tart (Gluten Free)

One of the great things about summer is the abundance of delicious fruit. I love the sweet, juiciness of cherries and could happily eat them all day. If you’re allergic to uncooked cherries (as I recently discovered) then this tasty tart will let you enjoy their full flavour. I adapted a recipe for cherry & almond tart as I wanted to bring more texture into this dessert. I also substituted some of the butter for soy milk, and reduced the sugar as the caramel sweetness of the cherries is enhanced through baking.

Crust

½ cup millet flour

¼ cup rice flour

¼ cup gram flour

1/3 cup dairy free margarine

1 tbsp icing sugar

1 tsp cardamom powder

1 organic egg yolk

Filling

3 tbsp sugar

3 tbsp butter, room temperature

½ cup desiccated coconut, pulverized in a blender to form flour

2 organic egg yolks

½ tsp vanilla

2 tbsp soy milk

2 handfuls of fresh cherries, pitted

1. First make the crust. Combine all the ingredients together to form a soft dough. Wrap in cling film & chill in the refrigerator for 30mins.
2. Preheat the oven to 180C/350F/Gas Mark 4.
3. Grease a 9” diameter cake tin & press the dough to line the tin with a thin, even layer of pastry. Prick the bottom with a fork.
4. Bake for 15 mins until it starts to turn a faint golden brown.
5. Meanwhile, make the filling. Cream together the butter and sugar, then beat in the egg yolks one at a time, followed by the vanilla.
6. Sift the coconut flour & fold in. Add the soy milk & combine until smooth.
7. Remove the tart case from the oven & pour in the coconut mixture & stud the top with cherries.
8. Return to the oven for 45-50mins & turn the pie halfway through to make sure it cooks evenly.
9. When the tart is cooked, allow to cool for 15 mins before serving.
10. Dust lightly with sifted icing sugar & enjoy!
    

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