Ingredients
1 roll of short crust pastry
4 cups of almond meal
2 eggs
200g unsalted butter
1 cup dark brown sugar
½ teaspoon vanilla paste
2 cups of strawberries
Directions
Line and chill a 23cm flan dish. Press in pastry and line with baking beads. Cook for ten minutes at 170˚C until golden brown. Remove baking beads and set aside and allow to cool.
Turn oven to 160˚C and leave on.
In a food processor combine all remaining ingredients apart from strawberries. Pour mixture into flan case. Halve strawberries and place onto the tart filling. Sprinkle with a small amount of dark brown sugar. Place into oven and bake for 40 -45 minutes until golden brown and set. Serve with vanilla cream.
