The previous recipe for butternut tart was sugar-free, dairy free, grain-free and gluten free, but not egg free! So for those who struggle with eggs, here is a revised version – Butternut Tart – Egg-Free! I think it works just as well as the recipe with the egg – if not better!
Don’t try to roll out the pastry, just gently press into shape on your plate or pie tin. It serves best once it is cool, so if you are serving it hot, line the plate or tin with some baking parchment first. This will help the slices to ease from the dish more easily.
Mix oil with the grated courgette and stir in the coconut flour and tapioca/arrowroot flour– it should come together in a soft ball. Press into a 9inch dish and bake at 200 for 8 minutes.
Place squash and liquid in a pan and bring to the boil. Simmer uncovered until squash is soft and liquid has nearly all gone, so you are left with no more than a tablespoon of liquid.
Most blenders will struggle to whizz this thick mixture, so mash the squash very thoroughly with the back of a fork. Add the arrowroot and stir in well.
Spoon the filling onto the tart base, and sprinkle lightly with mixed sweet spice. Turn the oven down to 175 degrees celsius and cook the tart for a further 15 -20minutes
Serve hot or cold.