Plum and Raspberry Tart

This gluten-free plum and raspberry tart is our new favorite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavor to it too. It tastes far too delicious to be good for you, but it really is. Serve with sea buckthorn powder.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 598 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 3 eggs
• 1 ¼ cups water
• 1 tablespoon ground cinnamon
• 1 ¼ cups rolled oats
• 1 tablespoon honey
• 1 cup ground almonds
• ½ cup fresh raspberries
• ¼ cup coconut oil
• ½ cup coconut oil
• ¾ cup honey, divided
• 4 plums, pitted and sliced

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until set, about 30 minutes.

Step 3

Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.

Step 4

Roll out dough to fit a 9-inch pie dish.

Step 5

Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.

Step 6

Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.

Step 7

Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.