Christmas Coconut Tart (Nut-free, Dairy-free & Gluten-free)

This recipe was inspired by one of my favourite recipes in my 1989 Australian Women’s Weekly Big Book of Beautiful Biscuits. It was a slice made with fruit mince and coconut. It was called dream bar and had a biscuit base. I used to love making it mid-year as a reminder of the festive season coming. I would use up the last of my home-made fruit mince from the previous year, before I made a new batch when soaking fruit for my Christmas puddings.

I have a seasonal rhythm in my festive cooking: My fruit for Christmas puddings gets soaked in September, at the same time, I make my fruit mince. I then make my puddings in October to mature for December, with one kept spare for after Easter, when the weather cools down. By August I think I better eat up any left over mince before the cycle starts again!

It sounds hard work but it really isn’t. And it’s not something I have in my diary to do, it just eventuates that way. Believe me, maturing your puddings and fruit mince will earn you LOTS of respect at the Christmas table!

I have purposely kept this nut-free and dairy-free. The nut and dairy-phobes have enough to contend with at Christmas, so this one is for them!

2 pieces lemon rind

50g rapadura (I used Natvia)

160g coconut milk

3 eggs (4 if small)

90g coconut oil

75g coconut flour

2 teas baking powder

150g homemade fruit mince*

1 tab sunflower seeds or pine-nuts 

 

Mill the sugar and lemon rind on SP 9 for 10 seconds.

Add the eggs, coconut cream and oil and blend on SP 7 for 10 seconds.

Mix in the coconut flour and baking powder on SP 5 for 10 seconds and let sit for 2 minutes to thicken. Add the fruit mince and  mix on SP 1 REVERSE. Spread into a greased and lined tart tin and sprinkle with the seeds. Bake for 25 minutes or until golden brown. Cool in tin before slicing.

 

*Of course, you can always use bought fruit mince too