HEAT COOKS THE BOOKS: Natasha corrett’s cauliflower & coconut tart

Feeling totes bloats after a week of excessive boozing, we thought this was the ideal time to try something from Natasha Corrett’s Honestly Healthy Cleanse book. This tart is gluten- and wheat- free, as the base is made of blitzed cauliflower. Clever, eh? And if you don’t have time to trek up the Himalayas for salt, feel free to use your normal stuff (just don’t tell anyone, OK?). So, is this healthy base going to be tastier than buttery pastry? Let’s find out…


Cauliflower & coconut tart
Serves 8
2 eggs
160ml coconut cream
1/4 tsp Himalayan pink salt
30g kale
juice of 1/2 lemon
1/2 courgette
sliced into ribbons
For the tart case:
300g cauliflower
broken into florets
75g ground almonds
3 good gratings of nutmeg,
finely grated zest of 1/2 lemon
a pinch of Himalayan pink salt
1 egg

1 Preheat the oven to 170°C/gas mark 3,
and line a 23cm tart tin with baking parchment.
2 First make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they look a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.
3 Press this mixture into the prepared tart tin, taking up the sides, too, then bake in the preheated oven for 15 minutes.
4 Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.
5 To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.
6 Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.
7 Return to the oven for 20 minutes until it’s cooked through.

Heat’s Verdict:
Not knowing what a shortcake was, we decided to triple the ingredient amounts. We also covered it in 450ml of double cream, which is nine times the amount specified. WE LIKE CREAM, OK? We didn’t manage to get a good rise, either, most likely because we didn’t beat the mixture enough, so cutting our flat shortcake lengthways was challenging. But,once assembled, it looked great and tasted even better.

HEAT COOKS THE BOOKS: Natasha Corrett's Cauliflower & Coconut Tart
HEAT COOKS THE BOOKS: Natasha Corrett’s Cauliflower & Coconut Tart

If you fancy trying this or any other of Natasha’s recipes, then why not treat yourself to her book Honestly Healthy Cleanse by Natasha Corrett.

Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

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