For an 8-inch tart dish you will need:
1 packet Genius Gluten Free Shortcrust Pastry. Knead, roll out and cover the
bottom of the tart dish. Bake blind for 35 minutes at 170C.
For the filling:
2 bananas mashed up
300g ground almonds
3 eggs
A few drops vanilla extract
150g sugar
125 ml plain yoghurt
1/2 teaspoon gluten free baking soda
Mix everything together. Fill the cooked tart crust. Bake at 170 C for 15
minutes.
Allow to cool before you remove from the tart dish. Decorate with flaked
almonds.