A couple of years ago I went Cherry picking with friends, it was a fun day out and it was wonderful having a big bowl of cherries to eat whenever I felt like one or twenty when I got home. Cherries are one of my favourite fruits, the season is so short you have to enjoy them while they’re here. Cherries are a part of Christmas for me along with plum pudding, I’m a plum pudding lover and it’s one of the desserts I look forward to eating at Christmas the most.
I know alot of people don’t like plum pudding so I have for you here a Cherry and Almond Tart, it’s a healthy version of a Frangipane Tart. Frangipane is a filling made with almonds and butter, this version contains rice bran oil, almond meal and maple syrup. It would be a lovely healthy dessert on Christmas day served with custard as an alternative to plum pudding. You can add a splash of brandy to the custard if you must!
I will post the recipe tomorrow as I’ve been so busy today – teenage daughter pick ups, Christmas shopping, food shopping, dog walking, cooking, domestics, phone calls, answering emails, that I’m posting this quite late. I’m guessing everyone is the same at this time of the year. How’s it going for you, are you super busy or super organised and have all your Christmas prep etc. under control? I’d love to know.
Healthy Cherry & Almond Tart Preheat oven to 150 degrees
Base 1 1/2 cups (175 g / 6 oz) rolled oats
1/2 cup (40 g / 1 1/2 oz) desiccated coconut 1/2 cup (60 g / 2 1/4 oz) almond meal 2 1/2 tablespoons macadamia nut oil or olive oil or cold pressed coconut oil 2 tablespoons honey, organic maple syrup or rice syrup 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste 1 tablespoon water to mix if needed to form a dough
Placed the oats, coconut and almond meal in a food processor and blitz until combined. Add the oil (I used macadamia oil), sweetener (I used maple syrup) and vanilla extract and blitz again until well incorporated. Add the water (I needed to use 2 TBLSP) and blitz again. Adding the water will help the mixture to hold together.
Place mixture into a 20cm round tart tin and press into base and sides.
1 egg, 1/2 cup rice bran oil, 1/4 cup maple syrup or honey (I used maple syrup), 1/2 cup almond meal, flaked almonds, approx 1 1/2 to 2 cups cherries, pitted
Whisk the egg, oil and maple syrup in a bowl and mix in the almond meal. Pour into the tart case and top evenly with the pitted cherries and sprinkle with flaked almonds. Place in the oven and bake for around 50-60 minutes until set. Serve with custard.
1 cup milk, 1/2 vanilla bean or 1 tsp vanilla extract, 2 tsp cornflour, 1 egg, 1 egg yolk, 1 TBLSP honey or maple syrup
Pour milk into a saucepan, leaving a little aside. Add the vanilla to the milk and heat.
Whisk egg, egg yolk and maple syrup in a bowl. Dissolve the cornflour in the milk you put aside and whisk into the egg mixture.
When the milk is starting to just bubble turn the heat down to medium and pour in the egg mixture, stirring with a wooden spoon. The mixture will start to thicken in around 2-3 minutes. Pour into a jug and serve with your Cherry & Almond Tart.
The base recipe is by Teresa Cutter, The Healthy Chef, Teresa is an inspiration she not only adapts recipes to make them healthy but also tells you why. The filling and custard recipe has been adapted from a book Hayley and I found in a discount bookshop. It’s called “Have Your Cake” by Emily Rose, a Melbourne Mum who has a desire to bake healthy treats for her children. The book fabulous and I’ve had so much use from it. You can look at Emily’s website here.