FRUIT TARTS
23rd June 2020
FAT: 32.73g PRO: 3.87g CHO: 4.29g Kcals: 327 Ratio: 4.01:1
Notes
Mo’s tip: you can use other fruit and frozen berries works well.
Ingredients
- 16g Macadamia nuts - MORRISONS
- 12g Raspberries
- 13g Egg whites
- 7g Brazil nuts
- 5g Coconut oil
- 17g Cream - clotted
- 1g Cornflour
- 2/3 Drops liquid sweetener
Instructions
- Reserve the cream to serve.
- Puree the raspberries with 2 or 3 drops of liquid sweetener.
- Use approx 1g of the coconut oil to grease 3 patty tins, there is no need to melt it.
- Grind the nuts together to form a paste then mix with the remaining coconut oil & lightly beaten egg white (you can add flavourings such as vanilla or almond extract).
- Stir in a few drops of liquid sweetener and the cornflour.
- Divide into the patty tins, make a dent in the middle and fill with the fruit puree.
- Pre-heat oven to 180c /160c Fan/Gas 4.
- Bake for 10-15 minutes till crisp and lightly browned.
- Serve topped with the clotted cream.
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