Bakewell Tart with a Marzipan base
Another classic with a twist!
Makes 12 portions - each portion contains:
224 Calories / 2.1g Carbs / 7g Protein / 20.3g Fat
For the whole recipe:
2684 Calories / 25.3g Carbs / 84g Protein / 243.7g Fat
150g Ground Almonds
1 Medium Egg Yolk
1/2 tsp Almond Essence
100g Mixed Frozen Berries
10g Chia Seeds
100g Unsalted Butter
100g Ground Almonds
1 Large Egg
1/2 tsp Almond Extract
15g Flaked Almonds
Preheat oven to 180°C.
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
Roll out the marzipan between 2 greaseproof / silicon sheets.
Roll out to the size of your tin.
Transfer the marzipan into a lined 8" baking tin and press it into the base and sides.
Bake for 10-15 minutes.
Individual tarts (12 or 24) - to be added, a little video using a wooden dabber!
Divide into the quantity that you want to make, either 12 muffin/fairy cake size or 24 mini muffins.
Grease your muffin tins if they're not non-stick.
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.
You will be left with a little cup shape to hold the rest of your ingredients.
Bake for about 10 minutes.
Mix the berries with the chia seeds and sweetener.
Cook over a medium heat for 10-15 minutes OR microwave for about 3 minutes.
Strain off any liquid from the jam.
Mix the jam and mash any large berries (or blitz in a nutri-bulllet), then pour this on top of the base/bases.
Melt the butter in the microwave and then add the ground almonds, sweetener and almond extract.
Mix well and then add the egg to create a smooth paste.
Spread the frangipane over the jam and sprinkle the flaked almonds on top.
Bake for about 20 - 25 minutes for the mini tarts and about 30 minutes for the large tart or until golden