Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

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Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea Leaves	Coconut Cherry Filling, adopted from here
240 g Spelt pastry flour 10 g Green tea leaves 30 g White sesame seeds 1/3 tsp Salt 2 tbsp Erythritol granules 100 g Coconut oil, lightly softened 4-6 tbsp Ice water	2 Eggs, large 100 g Erythritol granules 1 tsp Vanilla essence 50 g Spelt pastry flour Pinch of salt 65 g Desiccated coconut 50 g Dried cherries

Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine.
Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature.

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运，新年快乐!

Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

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