for 6 pieces

Dough

80 g	coconut flour
40 g	gluten-free wholegrain rolled oats
40 g	Maizena cornflour
80 g	sugar
¼ tsp	salt
80 g	lactose-free butter, cut into pieces, cold
1	egg, beaten
2 tbsp	water

Tarts

150 g	lactose-free plain yoghurt
1 parcel	vanilla sugar
1	organic lemon, use a little grated zest
125 g	lactose-free full cream, beaten until stiff
1	red-skinned apple, thinly sliced
2 tbsp	hazelnuts, roasted, coarsely chopped

How it's done

Dough

In a bowl, mix the coconut flour with all the other ingredients up to and including the salt. Add the butter and rub by hand to form a crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Divide the dough into sixths, shape into balls, press into the prepared tart tins. Prick the bases firmly with a fork, chill for approx. 15 mins.

Blind bake:

Approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.

Tarts

Combine the yoghurt, vanilla sugar and lemon zest. Using a rubber spatula, carefully fold in the whipped cream. Transfer the yoghurt cream to the tart bases. Arrange the slices of apple on top, sprinkle with the nuts.

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