Gluten and dairy free.
- FOR THE PASTRY:
- 225 grams Dairy-free spread
- 150 grams Icing sugar
- 1 Egg
- 350 grams Gluten-free plain flour
- FOR FILLING:
- 100 grams Dairy-free spread
- 100 grams Caster sugar
- 2 Eggs
- 100 grams Ground almonds
- 3 drops Almond essence, or your choice
- 2 tablespoons Raspberry jam
- 4 oz Cherries
- 2 tablespoons Flaked almonds
- Icing sugar, for dusting
Prepare the dough by beating dairy-free spread and icing sugar. Beat eggs and flour. Wrap the dough in cling film and place it in the fridge for 1 hour.
Preheat the oven to 180°C (355°C) and grease 6 individual tart shells.
Dust the work surface with icing sugar and roll out the dough to 5mm thick. Line each flan mold with the batter. Bake for 15 minutes. Remove from the oven and set aside time to prepare the filling.
For filling, beat dairy-free spread and sugar until light and fluffy. Incorporate the eggs, ground almonds and almond essence.
Pour jam into the bottom of each pie. Divide the filling mixture between the tarts. Garnish with cherries and slivered almonds. Return to the oven and cook for 20 minutes.
Remove from molds and sprinkle with icing sugar.