In
AuthorJanella
Rating

The beautiful little tarts will impress all your morning tea guests.

Makes about 12.

Yields1 Serving
Prep Time40 minsCook Time10 minsTotal Time50 mins
Base
 ½ cup almond meal
 2 tbls macadamia oil
 1 cup chick pea (besan) flour
 1 cup rice flour
 1 egg
 ½ tsp cinnamon
 ½ cup pear juice
 1 tbls maple syrup (optional)
Filling
1

Sift dry ingredients together. Beat oil and egg together and add to dry ingredients. Knead to a crumbly texture. Add juice slowly until you have a smooth dough. Cover and chill for 30 mins. Roll between 2 sheets of baking paper to 3mm thickness. Cut into rounds and press firmly into moulds.

3

Bake 10 mins at 150C.

5

For the filling, process all the ingredients together then spoon into cool tart shells. Finish with a sprinkling of lemon zest.

Ingredients

Base
 ½ cup almond meal
 2 tbls macadamia oil
 1 cup chick pea (besan) flour
 1 cup rice flour
 1 egg
 ½ tsp cinnamon
 ½ cup pear juice
 1 tbls maple syrup (optional)
Filling

Directions

1

Sift dry ingredients together. Beat oil and egg together and add to dry ingredients. Knead to a crumbly texture. Add juice slowly until you have a smooth dough. Cover and chill for 30 mins. Roll between 2 sheets of baking paper to 3mm thickness. Cut into rounds and press firmly into moulds.

3

Bake 10 mins at 150C.

5

For the filling, process all the ingredients together then spoon into cool tart shells. Finish with a sprinkling of lemon zest.

Date & Almond Tarts
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