Over 60 mins
Mean 3, rated 11 times
Provena Gluten Free Baking Flour with Oats
milk of fruit juice
kiwi, strawberries and cherries
toasted flaked almonds, berries and powdered sugar
Preheat the oven to 175 degrees. Cream together the margarine and sugar. Add the yolks one at a time, beating well. Mix together the dry ingredients and add to the mixture in alternating turns with the milk. Roll the dough into a 25 x 30 cm square and put on an oven tray covered in baking paper.
Beat the egg whites until stiff peaks form. Add the sugar in small amounts, beating continuously. Spread the meringue mix over the dough. Make shapes in the meringue with the back of a spoon.
Bake on the bottom shelf for around 40 minutes.
Whip the cream. Mix the whipped cream and sugar in with the vegetable fat mix. Slice the strawberries and peeled, halved kiwis.
Cut the cooled tart into two parts. Spread the filling ingredients over the base. Place the other half over the top to cover. Decorate with toasted flaked almonds.
Try also these
Small feta-olive breads
Sunflower oat flat bread
Our products used in this recipe
Provena Gluten Free Baking Flour with Oats 450 g 450 g
Raw raspberry-yogurt porridge »
Oat and lingonberry cookies »
Provena minipizzas »
Cheesy scones »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.