Coconut Flour Congress Tart

20cm/8” round, tart or quiche dish and 2 x mixing bowls

COCONUT FLOUR PASTRY
1 egg
2 tbsp lemon juice
100g Doves Farm Organic Coconut Flour
½ tsp xanthan gum
50g butter
butter, for dish

COCONUT SPONGE AND FILLING
5 tbsp raspberry jam
25g Doves Farm Organic Coconut Flour
2 tsp Doves Farm Baking Powder
2 eggs
100g caster sugar

180°C, Fan 160°C, 350°F, Gas 4

Coconut Flour Pastry

1. Rub a little butter around a 20cm/8” round, tart or quiche dish and pre-heat the oven.
2. Break the egg into a small bowl, add the lemon juice and beat together.
3. Put the flour and xanthan gum into a large bowl and stir to combine.
4. Chop the butter into cubes and add them to the flour bowl.
5. Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs. Stir in the egg mixture.
6. Using your hands, gather the mix together to form a smooth ball of pastry dough.
7. Press the pastry into the base and side of the prepared dish.
8. Cut away any pastry that hangs over the edge of your dish and prick the base several times with a fork.
9. Bake for 10 minutes.

Coconut Sponge and Filling

1. Spread the jam over the cooked pastry base.
2. Put the flour and baking powder into a bowl and stir to combine.
3. Break the eggs into a large bowl, add the caster sugar and beat until light and fluffy.
4. Stir in the prepared flour.
5. Tip the mixture onto the jam and spread it out evenly.
6. Bake for 40-45 minutes.
7. Allow to cool in the dish.