- 2 batches of raspberry chia jam
- 1 batch of sweet almond pastry
- 1 egg
- 100g almond milk
Method:
- Preheat oven to 175C.
- Make the pastry tart case and bake as instructed in the recipe for sweet almond pastry making sure you reserve the pastry offcuts.
- Roll the offcuts out between two sheets of baking paper and cut into desired shapes.
- Fill the tart case with the raspberry chia jam.
- Lightly beat egg and almond milk together and use this egg wash to ‘glue’ the shapes in position on the tart top then brush the tops of the pastry shapes with remaining egg wash.
- Bake until pastry shapes are golden brown. Cool the tart before slicing and serving warm or cold with coconut cream.