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Proudly Australian

Cherry Tart

Cherry season is Christmas season! Bake this beautiful Cherry Tart and get into the festive spirit.

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 8

Prep: 2 hours

Cook: 30 minutes

Ingredients

Pastry:

320 g plain flour (2 cups)

50 g Natvia (¼ cup )

150 g unsalted butter, chilled & cubed

1 teaspoon cinnamon

2 tablespoon iced water

Filling:

60 g almond meal (½ cup)

1 teaspoon vanilla essence

80 g desiccated coconut (1 cup)

2 tablespoon Natvia

1 egg, lightly whisked

10-12 pitted cherries

Method

  1. Combine the flour, Natvia, butter and cinnamon in a food processor and blitz until combined. Add the iced water and process until the dough comes together in a ball. Form into disks and wrap in plastic. Place in the refrigerator and chill for 45minutes-1 hour.
  2. Roll out the pastry in between 2 sheets of baking paper until it is the right size for a 15 cm tart tin. Place in the tart tin, trimming the edges and then chill for 30 minutes.
  3. Cover the tart shell in baking paper and add your baking weights or rice. Place in the oven, preheated to 170C and bake for 10 minutes. Remove the baking weights.
  4. Combine the almond meal, desiccated coconut, Natvia and egg in a bowl and stir to combine. Dollop into the tart shell. Place the pitted cherries into the almond mixture.
  5. Bake for a further 15-20 minutes
Carbs Pro Fats Energy KJ Calories Serving size
27.7g 7.5g 17.3g 1300 310 80g
CHERRY, CHRISTMAS, HOT BAKES, TART

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