Ingredients
For the pastry:
- 225 g dairy free spread
- 150 g icing sugar
- 1 egg
- 350 g gluten free plain flour
For the filling:
- 2 tablespoons raspberry jam
- 100 g dairy free spread
- 100 g caster sugar
- 2 eggs
- 100 g ground almonds
- Few drops of almond essence
- 125 g cherries
- 2 tbsps flaked almonds
- Icing sugar for dusting
Instructions
- Make the pie crust by beating together the dairy free spread and icing sugar
- Beat in the eggs and flour
- Wrap the dough in cling film and chill in the fridge for an hour
- Preheat the oven to 180 oC and grease 6 individual tart cases
- Dust the work surface with icing sugar and roll out the dough until it is 5mm thick
- Line each flan tin with the dough
- Bake in the oven for 15 minutes
- Remove from the oven and set aside while you make the filling
- Beat together the dairy free spread and sugar until light and fluffy
- Beat in the eggs, ground almonds and almond essence
- Spoon the jam into the base of each tart
- Divide the mixture between the tarts
- Top with the cherries and flaked flakes
- Return to the oven and bake for 20 minutes
- Remove from the flan tins and dust with icing sugar
That\’s an amazing recipe, thank you very much for sharing it!