We love biltong tart any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later.
What you’ll love: Give this recipe a try, because biltong, just makes everything better.
Place all the ingredients in a food processor and mix until it just comes together. Spray a 23 cm loose bottom quiche pan with Spray ‘n Cook and press the almond mixture into the pan.
Chill in the fridge for 10 minutes.
Preheat the oven to 180 C.
Whisk the cream and eggs together.
Add cheese and pour into the pastry case.
Scatter biltong over the custard mixture.
Bake for 30 minutes or until golden brown.
Serve with a salad of black figs and rocket leaves.
Drizzled with balsamic vinegar dressing.