Ingredients
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4 eggs
1 cup caster sugar (aka superfine sugar)
1/2 cup plain flour or 1/2 cup gluten-free flour
100 g slivered almonds, toasted
1 cup desiccated coconut
zest of one orange
1/4 cup orange juice (1 to 1.5 oranges)
1/2 cup lemon juice (1 to 2 lemons)
125 g butter, melted
1 cup milk
Preparation
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Preheat your oven to 160 degrees centigrade.
Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
Place all of the ingredients in a food processor and process for one minute.
Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
(Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).
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