Poached Tamarillo and Coconut Tart

9:50 am on 7 June 2019

Poached Tamarillo and Coconut Tart

Poached Tamarillo and Coconut Tart

Poached Tamarillo and Coconut Tart Photo: Supplied / Alexandra Tylee

Serve 4-6   gluten free, dairy free, processed sugar free

Just because you are going without dairy does not mean you have to give up lovely creamy puddings. It might seem like a bit of a faff refrigerating coconut cream overnight and then draining it, but it's not a big deal, just read the recipe right through before starting and then you will be fine.

For the coconut filling
4 x 400ml tins coconut cream
4 teaspoons maple syrup
Pinch flakey sea salt

For the poached tamarillo
8 x tamarillos
1½ litres water
¼ cup maple syrup

For the base
½ cup dessicated coconut
1½ cups whole almonds
1 cup roughly chopped pitted dates
3 tablespoons coconut oil

To make the coconut filling
Line a large sieve with a muslin cloth and set it over a bowl. Pour all of the coconut cream into the cloth then put into the fridge overnight resting over the bowl. In the morning you will be left with a thick coconut mixture. Discard the liquid in the bowl, then scoop the coconut into the bowl and beat until creamy, adding the salt and maple syrup. Keep chilled until you are ready to finish the tart.

To make the poached tamarillo
Put the whole unpeeled tamarillos into a pot, cover with water and simmer until the skin starts to split, then strain the water and leave the tamarillos to cool. Over a bowl, gently peel the tamarillos then slice them lengthways. Add the maple syrup to the bowl along with the tamarillo halves, leaving the fruit to sit for half an hour and release their juice.  

Strain the juice and maple syrup into a pan and reduce over a medium heat until thick and syrupy, then put the liquid back with the tamarillos and set aside until serving.   

To make the base 
Put the coconut, almonds, and dates into a kitchen whizz and blend until they form a small crumb.
Melt the coconut oil and add to the mix, blitzing together. Line a 35x10cm fluted rectangular tart dish with baking paper and then spread the mixture into it. Press the mix evenly over the bottom and up the sides a little. Put it into the fridge to set for 2 hours.

To assemble the tart
Once the base has set, spread the coconut filling over the base evenly to fill the tart, then return it to the fridge for half an hour to firm up again. To serve, cut into slices and put straight onto your favourite pudding plates. Put a couple of tamarillos on top of each serving then pour some syrup over top.

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