GLUTEN-FREE ALMOND TART

“This is a take on the famous 70s ‘impossible pie’ – a cross between a jiggly custard and a pudding that was always made in a Pyrex dish. The piped cream is optional, but it does make an impressive centrepiece. This recipe can be doubled, but will then require

11/2 hours of baking time.”

Serves 4 to 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 1 hour

coconut milk 1½ cups desiccated coconut 75 g butter 50 g vanilla extract 1T free-range egg 1 almond flour 60 g caster sugar 180 g lemon juice 2T lemon zest 1t cream, for serving

1 Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20 cm Pyrex dish. Bake for 1 hour. 2 Serve hot or cold with the cream.

WHEAT- AND GLUTEN-FREE

Stir in the condensed milk and butter. 2 Place the marshmallows in a glass or metal bowl with 2 T water. Place the bowl over a pan of simmering wate and stir until melted. Remove the pan from the hot water and allow to stand for a few minutes to thicken slightly.

3 To serve, break the cookies onto a platter and scatter over the remaining ingredients. Pour over the choc-fudge sauce and spoon over the melted marshmallows.

Cook’s tip: Add these toppings to your smundae: Chuckles, salted chips, shortbread biscuits, almonds, caramel or white chocolate drops, Peppermint Crisp, Flake.