Apricot Kernels Bakewell Tart

by: Evelyn Cribbin

Apricot Kernels Bakewell Tart

INGREDIENTS:(makes 4 mini tarts)

Base:

  1. 2 cups almond flour
  2. 1/4 cup melted virgin coconut oil
  3. 3 tbs almond/ coconut milk
  4. 1/2 tsp baking powder

Top:

  1. 200g frozen raspberries
  2. 1 tbs raw honey (or more depending on how
  3. sweet you like things!)
  4. 30g desiccated coconut
  5. 50g flaked almonds
  6. apricot kernels ( i got mine from creative nature ) 
  7. half an egg (can be omitted for vegans)

METHOD:

  1. Preheat your oven to 180 degrees celsius .
  2. Firts mix the ingredients for the  base until combined thoroughly. Add the mixture to four 9cm pie dishes, using a spatular to press down the mixture. 
  3. Cover the mini pies with tin foil and cook for 7 minutes, then remove the tin foil and cook for a futher 5 minutes. 
  4. Meanwhile add your raspberries  and sweetner to a saucepan and warm on a gently heat, until they defrost and begin to soften.
  5. Once the pies are done add the fruit mixture evenly to each of the pies. Mix the desiccated coconut, almond flakes, half an egg and pour over the pies. 
  6. Blitz the apricot kernels in a good processor or use a pestle and mortar to break them down, until they become a flour like consistency and sprinkle over the pies evenly.  Bake for another 5-10 minutes, until the topping become golden.

I have also posted it on my website, here is a link:

http://www.evelyncribbin.com/#!about1/c20ml

Download Recipe