No-Bakewell Cherry Tart
2016-11-28 20:33:17
Serves 8
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
For the base
- •1 cup soft dates (140g)
- •1 cup almonds (150g)
- •2 tbsp melted coconut oil
- •pinch of Himalayan salt
For the marzipan
- •1 1/2 cup ground almonds (150g)
- •3-4 tbsp maple syrup
- •1 tsp almond extract
- •pinch of salt
For the cherry Jam
- •1 cup frozen cherries
- •2 tbsp chia seeds
- •2 tbsp maple syrup
Topping
- •toasted flaked almonds
Instructions
- Begin by making the cherry jam, add the cherries to a small saucepan along with the maple syrup and about 4 tbsp water. Cook on a medium heat stirring continuously.
- Once the cherries start softening, press them down using the back of a wooden spoon. Take them off the heat then mix in the chia seeds. Leave to chill and thicken up in the fridge for about an hour.
- To make the base - place the dates, almonds, coconut oil and salt into your food processor and blend until you have a dough like mixture. Press into an 8" loose bottomed flan tin covered with baking paper. Leave to set in freezer for 30 mins.
- In the meantime prepare the marzipan layer. Add the ground almonds and a pinch of salt. Give it a quick mix and then add the maple syrup and almond extract. Mix until you have enough marzipan mixture.
- Take the base out of the freezer. Smooth over the marzipan mixture with the back of a spoon and then top with the cherry jam.
- Sprinkle flaked almonds on top and place in the freezer to set for at least an hour. Once it's set you can keep in the freezer for months or in the fridge for up to 4 days. Enjoy!!
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