1 BABY MARROW ‘APPLE’ TART
SERVES 8
KEEP ON TRACK (per serving)
FOR THE PASTRY
• 100 g almond flour
• 40 g coconut flour
• 30 ml (2 tbsp) xylitol
• 5ml (1 tsp) ground cinnamon
• 10 ml (2 tsp) gelatine powder
• 2.5 ml (½ tsp) salt
• 110 g butter, chilled and cubed
• 30 g medium-fat cream cheese, softened
• 1 egg
• 15 ml (1 tbsp) apple cider vinegar
FOR THE FILLING
• 3 large baby marrows, peeled and sliced into 5 mm-thick slices
• salt
• 30 g butter
• 60 ml (4 tbsp) xylitol (or to taste)
• 30 ml (2 tbsp) lemon juice
• 5ml (1 tsp) ground cinnamon
• eggwash (1 egg, beaten lightly with a pinch of salt)
TO SERVE
• 125 ml (½ cup) fresh cream
• fresh mint
Combine all the pastry ingredients in the bowl of a food processor and pulse a few times until the mixture comes together in a ball. Do not overmix it. Turn the dough out onto a sheet of baking paper, knead it lightly to make sure
