Take pleasure in the sticky sweetness of this classic tart inspired by a cake-store classic.
Ingredients
- 220g unsalted butter, softened
- 250g plain sweet biscuits (see note)
- 3/4 cup caster sugar
- 2 eggs
- 1 cup almond meal
- 2 egg whites
- 2 cups shredded coconut
- 1/2 cup raspberry jam
Method
- Step 1Preheat oven to 180°C/160°C fan-forced.
- Step 2Place 90g butter in a heatproof, microwave-safe bowl. Microwave, covered, on MEDIUM-LOW (30%) for 30 seconds to 1 minute or until melted. Cool for 5 minutes. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add melted butter. Process until just combined. Press into base and side of a 3cm-deep, 24cm (base) loose-based round fluted flan tin. Refrigerate for 10 minutes.
- Step 3Using an electric mixer, beat remaining butter and 1/2 cup sugar in bowl until light and fluffy. Add eggs. Beat to combine. Fold in almonds. Spread mixture evenly into prepared case. Smooth top. Bake for 20 minutes or until golden.
- Step 4Meanwhile, combine egg whites, shredded coconut and remaining sugar in a small bowl.
- Step 5Spread jam over almond filling. Spoon over coconut mixture. Bake for 25 minutes until set. Cool in tin. Carefully remove from tin. Serve.
- High fibre
- High protein
- Low sodium
Nutrition
2391 kj
Energy
39g
Fat Total
22g
Saturated Fat
4g
Fibre
7g
Protein
103mg
Cholesterol
104.42mg
Sodium
34g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
We used Nice biscuits, available from major supermarkets.
This tart was inspired by the cake-store classic, jam and coconut slice.
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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