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Coconut Congress Tart

Makes 1 tart

Similar in concept to a Bakewell Tart but made with coconut flour pastry and coconut sponge instead of wheat flour and almonds. Serve congress tart warm for a pudding or simply sliced with a cup of tea or coffee.

Free from Gluten, Soya, Nuts


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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. Add the butter and using a fork or pastry blender work it into the flour until the mixture resembles breadcrumbs.
  5. 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.


20cm/8” round, tart or quiche dish, electric beaters, mixing bowl and pastry blender


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

10 minutes + 40-45 minutes
This was very easy to make but rather tasteless which I found disappointing
By Gill
26 Nov 2018
I made this with gluten free flour last night wow my kids 4/7 loved it.
By Mrs Fiona Garrett
01 Jun 2011

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