Feel the sunshine with a summery strawberry tart. Almond flour and coconut make the tart as light as air! And there's no gluten in the recipe so everyone can really enjoy this tart.
Preheat the oven to 170 °C. Grease the baking tin with butter and line it with baking paper.
Beat together the caster sugar, 1 egg yolk and 100 grams of butter with the mixer until light and airy. Add the almond flour and knead to form a smooth dough. Press the dough into an even layer in the baking tin. Place the baking tin in the middle of the oven. Bake until the pastry is pale brown for approx. 10 minutes. Leave the oven on.
Put the rest of the butter, the second egg yolk and the caster sugar in a bowl. Beat together with the mixer until smooth. Add the coconut and mix until the mixture resembles crumbs.
Remove the crowns from the strawberries. Slice the strawberries in half. Divide the strawberries over the cooled tart base. Sprinkle the crumbs over the strawberries. Bake the tart in the oven for approx. 5 minutes. Sprinkle the top with the pistachio nuts. Bake for approx. 4 minutes longer or until the crumbs are golden brown and baked.
Leave the tart to cool in the baking tin for 15 minutes, then place on a wire rack.
