There is a series in BBC Good Food magazine where they make ‘favourites’ a little lighter. I didn’t choose this particularly because of it’s calorie content, I chose it as it looked nice. If you are counting, it’s 280 calories per slice folks.
- heat the oven to 180ºc (fan)
- roughly mash together 125g fresh raspberries with a tbsp of raspberry jam
- leave some shop bought shortcrust out for about 20 minutes (200g)
- toast 50g of ground almonds
- whisk a couple of eggs
- get 50g polenta, 50g golden caster sugar, a handful of flakes almonds, ½ tsp of baking powder, a tbsp of icing sugar, 100g of natural yoghurt, 2 tbsp rapeseed oil, a little flour & ½ tsp almond extract
Roll out the flour and place in a 20cm round flan tin. Using some excess pastry, gently push in to the tin then roll the pin over the top to trim the excess. Prick with a fork.
Pop the tin on a baking tray then cover with foil and add baking beans. Bake for 12 minutes. Remove the foil and beans then pop back in the oven for five minutes, remove from the oven and turn the oven down to 160ºc (fan).
Combine the ground almonds, polenta, caster sugar, and baking powder in a bowl. In another bowl, combine the eggs, yoghurt and almond extract. Create a well in the dry mixture then add the egg mixture and the oil. Using a large metal spoon combine. Be brief and gentle and DON’T overmix.
Spread the raspberries over the bottom of the pastry base. Add the almond filling, scatter with the flaked almonds and bake for about 30 minutes.
Remove from the oven and leave to cool in the tin slightly then remove to a rack to cool.
Mix the icing sugar with a small amount of cold water so it’s thick(ish)* then drizzle over the tart with a teaspoon. The drizzling skills belong to Mr S.
This was a really tasty alternative to the standard (and traditional) tart. I won’t win any Bake Off awards for uniformity but there was no soggy bottom. Original here.
It was really tough not to eat this whilst we waited for the enchiladas.
* or use too much water like I did and end of using half a tonne of icing sugar and making enough to cover a small town.