Strawberry and hazelnut tart

Strawberry and hazelnut tart

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
6-8

Gluten-free pastry is quite tricky to make and roll out, so I have to admit I sometimes get help with that bit! However, it tastes so delicious that it’s most definitely worth the patience – perfect for a Friday or Saturday night treat, especially served with Banana and Strawberry ‘Ice Cream’.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
100g lucy bee coconut oil, plus extra for greasing
200g gluten-free plain flour
45g icing sugar
1/4 teaspoon xanthan gum
30g roasted chopped hazelnuts
1 egg yolk
2-4 tablespoons cold water

For the filling

Quantity Ingredient
100g greek yoghurt
500g creme fraiche
2 tablespoons honey
400g strawberries

Method

  1. Preheat the oven to 200°C. Lightly grease a 23cm, loose-bottomed fluted tart tin.
  2. To make the pastry, put the flour, icing sugar, xanthan gum and coconut oil in a food processor and process until the mixture resembles breadcrumbs. Add the chopped hazelnuts, egg yolk and 2 tbsp of cold water and mix again until the mixture comes together, adding more water if necessary. Remove and shape the dough into a round, then wrap in cling film and leave to rest for 15 minutes in the fridge.
  3. Roll out the pastry between two sheets of cling film until quite thin (about 3mm thick) and big enough to line the tart tin. Gently peel off the top sheet of cling film and carefully invert the pastry into the tin. Remove the second sheet of cling film. If the pastry crumbles or tears, use your fingers to mould it into the gaps, as it’s quite pliable. Neaten off the top edge of the pastry and chill in the freezer for 5 minutes.
  4. Remove from the freezer, use a fork to prick the base in a few places, line with baking parchment and fill with ceramic baking beans. Bake blind for 10–15 minutes, or until the pastry is just beginning to colour. Remove the baking beans and parchment and return to the oven for a further 5 minutes until golden and cooked. Leave to cool.
  5. Unmould the cold pastry case from the tin and place on a serving plate. Put the yoghurt, crème fraîche and honey in a bowl and mix well together. Pour into the cooked pastry case, smoothing over the top. Cut the strawberries into eighths and arrange in rounds to decorate.
Tags:
coconut oil
healthy
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