Bakewell Tart...

Remember these? They often come in a smaller bun sized version & I always thought they were yum! Bakewell tarts are simply a pastry base with jam filling and frangipane/sponge topping. If you're never tried it, you should! They're a really nice light summery dessert, and dare I say it.... a nice change to heavy chocolate desserts...

I made individual tartlets using this recipe but the quantities will also be enough for a 9" round pie dish.

For the pastry case: 

• 200g ground almonds
• 100g unsweetened dessicated coconut
• 50g melted coconut oil 
• 1 egg yolk
• 2 tsp vanilla extract
• water 

Preheat oven to 160d (fan oven). 

Add all the ingredients except the water to a large mixing bowl. 

Stir together to form a stiff, dry dough. If the dough is crumbly, you may need to add some water. (This depends on the ground almonds you're using so you'll just need to go with your gut). You want a firm but not too sticky dough, but not so dry that it's going to crack & crumble. (I know that's not really helpful!) 

Press into the base & sides of 6 individual pie dishes or a 9" loose base flan tin. This should be simple enough if your dough is the correct consistency (think firm cookie dough). 

You need to bake the dough blind to prevent it burning (ground almonds burns easily when the natural oils are released during cooking). This just means placing a sheet of baking parchment into the pastry case, and holding it down with ceramic baking beans, uncooked rice, lentils or even 2 knives in a cross shape! Improvise if you have to!! 

Place in the oven and bake for 15 minutes. When lightly browned and firm, remove the parchment & baking beans & set aside to cool.

For the raspberry jam filling:

• 175g frozen raspberries
• 1 tbsp lemon juice

Add the raspberries and lemon juice to a saucepan. Bring to a boil, and allow to simmer over a low heat for approx 5 minutes to allow the jam to thicken. 

Set aside to cool before spreading a generous, even layer over the base. 

For the sponge topping:

• 150g butter, melted
• 2 tbsp Irish honey
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 4 eggs
• 170g ground almonds
• 1 tsp GF baking powder
• flaked almonds/dessicated coconut (optional)

Start by melting the butter, honey & lemon zest together.

Whisk in eggs, one at a time, beating well between each addition. Whisk in the vanilla extract. 

Finally stir in ground almonds and baking powder until well combined. Do not over-beat. 

Spread over the jam filling and sprinkle with flaked almonds or dessicated coconut. 

Bake for approx 20 minutes until firm and golden. If you find the tarts are browning too quickly (oven temps vary wildly so do keep an eye on them), place a sheet of parchment over them to protect them from burning. 

Serve warm with some fresh raspberries & Greek yoghurt. 

Chocolate Tart...

I'm sorry... I do try to be modest, but sometimes I come up with something that's so goddamn awesome that I just can't help getting excited about it...

Lots of people think that once you decide to live a healthier lifestyle, that's the end of interesting food. They're so far off the mark it's not even funny. Think about it... we've all got that friend, you know the one.... they go on the 'I'll eat a cube of cheese when I'm about to faint' diet.... then they can't take it any more and they eat ALL the cheese, and the cakes, and the Mars Bars and soon they've regained any weight they've lost and some more! 

Why does that happen? Because their diet plan wasn't sustainable.

The reason the 'Real Food Diet' is sustainable? Cos you can eat anything once you're creative and experiment with foods you've never tried before, or you've never dared to eat because you were busy avoiding red meat, eggs and anything else that contains fat. Realistically you're going to want dessert or a cookie at some stage in your life, why not make it one that's full of ingredients that are good for you! (Ok and as a disclaimer before you read on... I know dark chocolate isn't strictly Paleo, but the higher the cocoa content, the lower the sugar content.. just make smart choices,don't eat it all the time!) 

So...let's make some awesome desserts... 

Chocolate Tart (or 'Tart au Chocolat' if you're showing off... which I am!)

For the pastry case: 

• 200g almond flour
• 100g unsweetened dessicated coconut
• 50g melted coconut oil 
• 1 egg yolk
• 2 tsp vanilla extract
• water 

Preheat oven to 160d (fan oven). 

Add all the ingredients except the water to a large mixing bowl. 

Stir together to form a stiff, dry dough. If the dough is crumbly, you may need to add some water. (This depends on the almond flour you're using so you'll just need to go with your gut). You want a firm but not too sticky dough, but not so dry that it's going to crack & crumble. (I know that's not really helpful!) 

Press into the base & sides of a loose base 9" flan tin. This should be simple enough if your dough is the correct consistency (think firm cookie dough). 

You need to bake the dough blind to prevent it burning (almond flour burns easily when the natural oils are released during cooking). This just means placing a sheet of baking parchment into the pastry case, and holding it down with ceramic baking beans, uncooked rice, lentils or even 2 knives in a cross shape! Improvise if you have to!! 

Place the case into the oven and bake for 20 minutes. When browned and firm, remove the parchment & baking beans & set aside to cool.

For the filling: 

• 1 large avocado, mashed
• 50g cocoa powder
• 100g dark chocolate (I used chocolate with 91% cocoa solids) 
• 1 tsp coconut oil
• 2 tsp vanilla extract
• 2 tsp raw organic honey
• 400g Greek Yoghurt (ideally Fage... but Tesco do Greek yoghurt too. Just don't use Greek 'style'... it's not the same thing at all, lots of sugar and it's nowhere near as thick so the tart won't set)

Add the mashed avocado, cocoa, vanilla & honey to a bowl. 

Melt the chocolate & coconut oil together, and set aside to cool. 

Add the chocolate mixture to the avocado etc. 

I used a hand blender to purée the mixture so it was totally smooth & there were no lumps of avocado remaining.

Next fold in the Greek yoghurt. Make sure the chocolate mixture is 100% cool or the yoghurt will melt & separate. 

Pour into cooled pastry case. Spread evenly with a palette knife.

Decorate with fresh berries or nuts of choice. Leave to set in fridge for at least 2 hours before removing from tin & serving.

Honestly... this is incredible! Don't forget... these desserts are still only for treats, but they're super tasty & healthy :)