Almond Citrus Coconut Tart With Gluten Free Option Recipes

Steps:

• Preheat the oven to 350°F.
• In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
• In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
• Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
• Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
• When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
• Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

Steps:

• Preheat your oven to 160 degrees centigrade.
• 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.
• Place all of the ingredients in a food processor and process for one minute.
• 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.
• The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
• (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).