Ingredients
SERVES: 8
Crust
Filling
To decorate
Method
- Preheat the oven to 180°C. Line the base of a 20cm tart tin with baking paper.
- To make the crust, add all the crust ingredients to a food processor or large bowl. Mix until combined and there are no chunks of coconut oil remaining. Press the mixture into the tart tin to form the crust.
- Bake the crust in the oven for 10 minutes, or until the surface is slightly golden-brown. Allow to cool in the tart tin.
- If using strawberry jam, spread across the inside of the base and up the sides of the crust.
- To make the filling, add the remaining filling ingredients to a blender and blend until as smooth as possible. Pour the filling mixture into the tart crust.
- Place the tart in an airtight container in the fridge to set for at least 4 hours.
- To serve, top the tart with the strawberries and puffed millet, as desired. Enjoy immediately. Store leftovers in the fridge for up to 3 days. The tart can be frozen for up to 1 month (without the fresh strawberries to decorate).
TIP: For a gluten-free version, substitute the plain flour with 2 cups of almond meal and 1 tbsp ground chia or flax seeds. If you make the gluten-free version, keep an eye on it when baking the crust as it burns quickly.
