Berry Cinnamon Tart (Gluten-Free)

THIS RECIPE USES

Super Flour

0 from 0 votes
Prep Time 2 hrs 30 mins
Cook Time 40 mins
Total Time 3 hrs 10 mins
Course Snack
Servings 10 Tarts

Ingredients  

Tart pastry

  • 80 ml water
  • 4 ice cubes
  • 2 tsp apple cider vinegar
  • 1 1/3 cups 230g Pom Pom Paddock Flour
  • 1/3 cup 65g coconut sugar
  • 1 tsp ground cinnamon
  • 2 tsp 22g raw cacao powder
  • 1/4 tsp finely ground sea salt
  • 125 g cold unsalted butter cut into cubes

Filling

  • 2 cups coconut yoghurt
  • 150 g strawberries sliced
  • 100 g raspberries
  • 50-100 g blueberries
  • Maple syrup

Method 

To make the pastry

  • Mix together water, ice cubes and apple cider vinegar.
  • In a large bowl combine Pom Pom Paddock Cauliflower Flour Mix, coconut sugar, cinnamon, raw cacao powder and sea salt in a bowl and mix.
  • Add flour and using clean hands, rub the butter into the flour mix to create a crumbly dough. Make a well in the middle, and add a small amount of the icy apple cider vinegar water and mix with hands, continue working the liquid in until the pastry comes together and forms a dough.
  • Shape into a disc, cover with plastic wrap and pop in fridge for 2 hours.
  • Once the pastry is ready, heat the oven to 200C.
  • Dust a clean surface with flour, place pastry disc in the middle and roll out using a floured rolling pin or glass until it is approximately 32cm in diameter.
  • Line the pastry into a 28cm tart tin (with removable base), allowing pastry overhang. Then using your fingers, pinch the overhang to cut and shape it into the tin gently.
  • Place a piece of greaseproof paper over the top of the pastry, weigh it down with some pastry weights or dried lentils and bake in oven for 20 minutes.
  • Remove the pastry weights and bake a further 5 minutes. Cool completely before filling.

To fill the tart

  • Remove pastry from the tart tin. Spread coconut yoghurt around the pastry base, top with berries, drizzle with maple syrup and serve.
Categories Sweet
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