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Almond, Citrus & Coconut Tart - With Gluten Free Option

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“This is a sweet version of an Impossible Pie. It's very easy to make and can be made successfully using a glutenfree flour blend. Serve chilled. This tart has a moist dense texture with great flavours. Really any combination of citrus can be used for this recipe -lemons, limes, madarines, orange *To make this dish gluten free- ensure gluten free flour and icing /confectioners sugar are used*”
READY IN:
50mins
SERVES:
8
YIELD:
1 tart
UNITS:
Metric

Ingredients Nutrition

  • 4 eggs
  • 236.59 ml caster sugar (aka superfine sugar)
  • 118.29 ml plain flour or 118.29 ml gluten-free flour
  • 100 g slivered almonds, toasted
  • 236.59 ml desiccated coconut
  • zest of one orange
  • 59.14 ml orange juice (1 to 1.5 oranges)
  • 118.29 ml lemon juice (1 to 2 lemons)
  • 125 g butter, melted
  • 236.59 ml milk

Directions

  1. Preheat your oven to 160 degrees centigrade.
  2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
  3. Place all of the ingredients in a food processor and process for one minute.
  4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
  5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
  6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).

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