My take on a classic - Cornflake tart!
Challenged by a fellow ketoer - Sarah Shaw.... hope you enjoy its craziness !
This is a big calorie pudding, lol so tread carefully! But if you can squeeze 10 slices out of it, perfect!
For the whole recipe:
3344 Calories / 42.5g Carbs / 88.1g Protein / 306.7g Fat
Per portion (8 portions)
418 Calories / 5.3 g Carbs / 11g Protein / 38.3g Fat
And if you can squeeze 10 portions?
334 Calories / 4.3g Carbs / 8.8g Protein / 30.7g Fat
100g Ground Almonds (or any other milled nuts or seeds, e.g. Milled Linseed)
1/4 tsp Xanthan Gum
50g Butter, straight from the fridge and cut into small cubes
1 Large Egg
20g Coconut Flour
150g Mixed Frozen Berries
15g Chia Seeds
80g Ground Almonds
Big Pinch of Salt
1tsp Vanilla Essence
80g Flaked Almonds
40g Flaked Coconut
160g Double Cream
The Faux Crispy bit!
Preheat the oven to 180°C.
Add the ground almonds (or alternative), sweetener and xanthan gum to a food processor and mix.
Add 25g of the butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs
Add the egg and mix for 15-20 seconds so the mix starts to form a dough.
Transfer this to another bowl and add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry.
Roll out the pastry between 2 sheets of greaseproof paper.
Line a non-stick oven proof dish with the pastry and gently press it into the sides of the dish. It will break as you're doing this - don't worry, just use spare pieces of dough to patch-work it back together.
Blind bake the pastry for 10 - 15 minutes. This is the only time you'll be cooking this, so make sure it's cooked, but not burnt
Mix the berries with the chia seeds and sweetener. Cook over a medium heat for 10-15 minutes, or for a speedier option, pop in the microwave for about 3 - 4 minutes
Once the base is cooked, mix the jam and mash any large berries, or whizz up in the blender, then pour this on top of the base.
The Faux Crispy bit
Turn oven down to 160C
Line a baking tray, with greaseproof paper
Add all the ingredients to a mixing bowl and mix well
Pour all the mixture into your baking tin. Spread as thinly and evenly as possible
Cook for approx. 15 25 minutes. It needs to be dried out but not burnt
You can either break this into small flakes or cut it with scissors. Now put them all back on the baking sheet. Add to this the flaked coconut and flaked almonds, spread out across your baking tray and cook for about another 10 minutes, until lightly brown, but not burnt!
Put cream and butterscotch sweets into a nonstick saucepan
Gently melt, whilst stirring constantly. This will thicken into a glossy thick sauce (this takes about 5 minutes)
Once the flake mix is out of the oven and cooled a little, add this to the butterscotch sauce. Mix till all the flakes are coated, but try not to crush the flakes
Spoon this on top of the jam and leave to set