Strawberry frangipane tart

Strawberry frangipane tart


Enjoy a slice of summer with this dairy- and gluten-free dessert.

The ingredient of Strawberry frangipane tart

  1. 150g almond meal
  2. 65g arrowroot (tapioca flour)
  3. 60g coconut flour
  4. Pinch of salt
  5. 50g solidified coconut oil
  6. 100g (1/4 cup) rice malt syrup
  7. 1 egg
  8. Rice malt syrup, warmed, extra, to serve
  9. 75g (1/3 cup) solidified coconut oil
  10. 100g (1/4 cup) rice malt syrup
  11. 50g (1/4 cup) coconut sugar
  12. 1 teaspoon vanilla bean paste
  13. 2 eggs
  14. 2 tablespoons coconut flour
  15. 150g almond meal
  16. 250g strawberries, hulled, halved

The instruction how to make Strawberry frangipane tart

  1. Preheat oven to 160C/140C fan forced. Grease a 2.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with oil.
  2. Process the almond meal, arrowroot, coconut flour and salt in a food processor until combined. Add oil and process until mixture resembles fine breadcrumbs. Add syrup and egg. Process until the mixture comes together. Press mixture into base and sides of the prepared tin. Place in the fridge for 30 minutes or until firm.
  3. Line pastry with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove pastry weights or rice and paper. Bake for a further 5 minutes or until just firm. Set aside to cool completely in tin.
  4. For the filling, use electric beaters to beat oil, syrup, sugar and vanilla in a bowl until pale and creamy. Add 1 egg and 1 tbs flour. Beat until combined. Repeat with remaining egg and flour until well combined. Stir in almond meal. Spoon into tin. Smooth surface. Top with strawberry. Bake for 45 minutes, covering with foil if overbrowning, or until golden. Cool on a wire rack for 10 minutes. Brush with extra syrup.

Nutritions of Strawberry frangipane tart

calories: 382.4 calories
calories: 26 grams fat
calories: 11 grams saturated fat
calories: 30 grams carbohydrates
calories: 8 grams protein
calories: NutritionInformation

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