Congress Coconut Tart


  • 2 eggs
  • 2 tbsp lemon juice
  • 100g coconut flour
  • ½ tsp FREEE Xanthan Gum
  • 50g butter, softened
  • 5 tbsp raspberry jam
  • 25g coconut flour
  • 1 tsp FREEE Baking Powder
  • 100g caster sugar



  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.


  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.