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