Go Back
Print

Nectarine and coconut tart

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 cake (26 cm)

Ingredients

For the tart base

  • 150 g steel-cut oats
  • 125 g Einkorn flour or whole spelt flour
  • 100 g dried figs
  • 50 g coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp water

For the topping

  • 4 nectarines
  • 200 ml coconut milk
  • 1/2 tsp ground vanilla
  • 3 tbsp maple syrup
  • 1 organic, free-range egg
  • 3-4 tbsp blanched, chopped almonds

Instructions

  1. Preheat oven to 200°C/375 F and line a round cake pan with baking parchment.


  2. For the base place oats, figs, Einkorn flour, coconut oil, maple syrup and water in a food processor and process until you have a crumbly, slightly sticky dough. Press evenly into cake pan.

  3. For the tart topping wash and slice nectarines finely.  Whisk together coconut milk, vanilla, egg and maple syrup until thoroughly combined. Distribute nectarines evenly onto the tart base. Pour coconut milk mixture on top and sprinkle with almonds.

  4. Bake on the middle rack for 30-35 minutes. Take out and leave to cool.