Crisp melt in the mouth pastry, a delicious creamy filling topped with juicy berries. All gluten and dairy free. Hell yes!
1 cup almond flour
4 tbsp coconut flour
1 tbsp ground psyllium husk powder
1 tsp baking powder
1 pinch Himalayan pink salt
3 tbsp coconut oil
4 tbsp water
1 cup of coconut yoghurt
3 tbsp of maple syrup
Lemon zest of one lemon
Chopped strawberries to garnish
Preheat oven to 180c. Prepare the pastry crust by adding dry ingredients to a mixer and then adding wet ingredients until a smooth dough forms. Line four spring form tart cases with parchment, roll out dough and place inside tart case. Bake for 15 minutes until crisp. Let cool completely.
Whip the coconut yoghurt in a mixer with the maple syrup and lemon zest until stiff. Fill the tart cases and top with chopped strawberries.