Directions

Base

1. Preheat oven to 180°C.

2. Place all of the ingredients in a bowl and beat it all together until it forms a dough ball...or give it a blast in the food processor.

One Tin Instructions

1. Roll out the marzipan between 2 greaseproof / silicon sheets.

2. Roll out to the size of your tin.

3. Transfer the marzipan into a lined 8" baking tin and press it into the base and sides.

4. Bake for 10-15 minutes.

Individual tarts (12 or 24) - to be added, a little video using a wooden dabber!

1. Divide into the quantity that you want to make, either 12 muffin/fairy cake size or 24 mini muffins.

2. Grease your muffin tins if they're not non-stick.

3. Roll into equal size balls and place in the base of the individual tins. Use a 'dabber' or a pestle to push the dough up the sides of the mould. Use some coconut flour to dust the dabber to stop it sticking.

4. You will be left with a little cup shape to hold the rest of your ingredients.

5. Bake for about 10 minutes.

Jam

1. Mix the berries with the chia seeds and sweetener.

2. Cook over a medium heat for 10-15 minutes OR microwave for about 3 minutes.

3. Strain off any liquid from the jam.

4. Mix the jam and mash any large berries (or blitz in a nutri-bulllet), then pour this on top of the base/bases.

Frangipane

1. Melt the butter in the microwave and then add the ground almonds, sweetener and almond extract.

2. Mix well and then add the egg to create a smooth paste.

3. Spread the frangipane over the jam and sprinkle the flaked almonds on top.

4. Bake for about 20 - 25 minutes for the mini tarts and about 30 minutes for the large tart or until golden