Gluten-free granadilla fridge tart

My Easy Cooking
6 servings Prep: 20 mins, Cooking: 10 mins
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A light and fruity chilled dessert.

By Food24 March 11 2013
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Ingredients (8)

300 ml coconut — toasted
50 g butter — melted
500 ml yoghurt — homemade
500 ml yoghurt — homemade
8 - 10 Goldcrest Granadilla Pulp
4 Sheridans gelatine — sheets
30 - 50 ml honey — or xylitol
water
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Method:

Mix the butter with the coconut and press the coconut down in a tart dish. Keep in the fridge.

Place  the gelatine sheets in a bowl.  Cover with cold water and soak until the gelatine is soft. Scoop the pulp from the passion fruit and pour into a small pot with a little water and bring to the boil . Add a little honey to your taste.

Squeeze the water from the gelatine and add to the passion fruit. Remove from the heat and allow to cool but not set.  Add about ½ of the passion fruit to the yogurt and mix. Click here to see the recipe for the homemade yoghurt.

Pour the mixture into the coconut tart shell and top with the other ½ of the passion fruit pulp. Allow to set and serve.

Reprinted
with permission of My Easy Cooking. To see more recipes, click here.



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