Method:
For the Base:
1. Add all the ingredients to a bowl. Mix with a metal spoon, then get your hands in and form a dough ball.
2. Refrigerate the pastry ball for 30 mins to help it firm up.
3. Grease a tart tray (silicone trays work best) with coconut oil and a dusting of coconut flour.
4. Take a chunk of the dough and gently pat it into the base of the tart moulds, aim for roughly the thickness of a pound coin. Use your fingertips to shape it up the sides of the mould. Don’t worry about it being a little patchy, just use extra bits of dough to patch up any holes.
5. Blind bake at 200°C for 10 mins. This will prevent a soggy base when the filling is added.
6. Allow the tart pastry to cool before adding the filling.
For the Filling:
1. Whilst the tart pastry is cooling lightly sauté the leeks in an oiled pan, on a medium heat. This is just to get a bit on colour on them and part cook them.
2. Allow the leeks to cool before adding them to a bowl along with the rest of the tart filling ingredients.
3. Spoon the filling into the pastry bases. Approx. 2 - 3 tbsp filling per tart (the filling should reach just below the top of the sides of the pastry).
4. Transfer to the oven and cook at 180°C for 15 mins.
5. Allow to cool and enjoy.
6. Best kept refrigerated and eaten within 3 days. Once completely cool they can be frozen for up to 3 months.
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