Congratulations to Anna from Love a Good Bake on Instagram who is the winner of our World Tiger Nut Day recipe competition! We chose this recipe because it is a healthy, grain free, sugar free, dairy free take on an apple and custard tart, and with the most amazing apple roses!
We think it is so important to eat real food that is healthy, and when you have people in the family who are avoiding dairy or wheat as we do making food that everyone can enjoy without compromising on taste makes a real difference.
You can find more of Anna’s amazing tiger nut creations here at Love A Good Bake .
Here’s the winning recipe
Ingredients
Tiger nut tart crust –
150g tiger nut powder
40g tapioca flour
1.5 – 2 tbsp coconut oil
1.5 – 2 tbsp ghee
1 tbsp water
Pinch of pink Himalayan salt
Added extras – sprinkle of ground ginger/cinnamon to your taste
Banana custard –
3 ripe bananas
3 large eggs
1 tin (400ml) coconut milk
Seeds from one vanilla pod
1 tbsp tapioca flour
Optional extra – drizzle of honey or maple syrup.
Apple roses –
Roughly 6 pink lady apples
Juice of one orange
1/2 tbsp coconut oil
1/2 tbsp ghee
1 tsp cinnamon
100 – 200 ml water
Method
Preheat oven to 175 degrees c (fan).
Melt the oils together and let cool slightly but keep in liquid form. In a bowl, mix the flours, salt and spices (if using) together, breaking up any lumps.
Add the oil a little at a time stirring or using fingers to completely combine and create a moist, crumbly texture. Add the water, again a little at a time, to create a dough. Be careful not to add too much to avoid it getting too sticky and tricky to work with.
Press dough evenly in bottom and sides of an 8-inch or 9-inch loose based cake/tart tin.
Prick the bottom of crust a few times with a fork. Parbake in preheated oven for 12 minutes. Cool in tin.
In the mean time whizz the custard ingredients using a blender stick until smooth.
Pour into the cooled crust. Not all the custard may be needed and can be baked separately for the same length of time in ramekins placed in a baking tray with a little water. Bake for 45 mins or until the custard is set and golden. Place foil over the top of the tart towards end of bake time if needing longer to set but colour sufficiently golden.
Allow to cool in the tin on a wire rack.
Bring the water, orange juice, coconut oil, ghee and cinnamon to a gentle simmer. Finely slice, halve and remove rough part of core of the apples. Simmer the apple slices until soft enough to shape/roll – around 5 mins. It’s ideal to do this in batches, simmering slices while shaping others.
Use 3-4 slices to create the rose shapes (check out how to make the shapes here )
Place the roses on top of the tart. Use left over syrup from the apples to glaze the roses.
Ideally eat on the same day to prevent the base getting too soggy. I still loved it a few days after I made it, storing it in the fridge. A really delicious treat!
Add Comment