Ingredients

PASTRY

200 g tapioca starch
150 g almond meal
1/2 tsp pink himalayan salt
60 g ghee or purified coconut oil
60 ml water
1 egg

FILLING

1 bunch Dutch Carrots roasted
500 g carrots roasted
60 g macadamia nuts
80 g ghee or purified coconut oil
1 tsp pink himalayan salt
1/2 tsp caraway seeds

TO SERVE

Coyo natural yoghurt
rocket
capers
carrot tops finely chopped
red wine vinegar
extra virgin olive oil
Four Leaves Egyptian Dukkah

Method

1. Preheat the oven to 150 degrees.
2. To make the pastry, in a large bowl, add all the dry ingredients. Mix well together. Add the remaining ingredients to form a dough. Roll out between two sheets of non-bleached baking paper. Gently press into a lightly greased tart tin.
3. To make the filling, place all ingredients into a high speed blender. Blend until smooth. Pour into pastry shell. Bake for 45-50 minutes or until cooled through. Allow to cool completely before removing from the tin.
4. To serve, spoon dollops of coconut yoghurt, followed by rocket, capers, carrot tops, vinegar, oil and dukkah.
5. Enjoy!