Recipe for gluten and refined sugar free Clementine Tart – yummy!

100g almond flour
50g coconut flour
(OR leave out both of the above and just use 200g plain flour)
100g cold butter or coconut oil
1 egg
1 Tbsp coconut sugar (or alternative sweetener of your choice)
Pinch salt

For the Filling:
1 tin Nestlé condensed milk
1/4 cup Nestlé dessert and cooking cream (use the rest to serve with the tart)
zest of 1 clementine
juice of 2 clementines (1/4 cup)
1 tsp vanilla extract
3 large eggs, lightly beaten

How to
Pre-heat your oven to 180C

Prepare your pastry by blitzing the ingredients together in a food processor (or mixing by hand) until it comes together in a rough ball.

Press the pastry into your lightly greased tart shell, prick a few times with a fork and bake for 15-20 minutes or until golden and cooked through. Remove and set aside to cool and turn the oven down to 160C.

While the pastry cools, prepare your filling by mixing all of the ingredients together in a mixing bowl or large glass jug.

Place the tart shell (still in the tin) onto a baking tray and place it on the middle shelf of the oven. Pour in the filling (this saves you trying to place a filled tart shell into the oven and spilling the mixture). Don’t overfill (you might have a little liquid left over).

Bake for 20-30 minutes or until golden and just set. Remove and serve while warm with dessert cream on the side.

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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.