Plum & Raspberry Tart

August 23, 2017

This gluten-free plum and raspberry tart recipe is our new favourite 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 flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don’t be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don’t worry about it breaking whilst baking, this should only happen if you forget to grease the

For the fillings:

4 plums
1 tsp. vanilla extract
1 tbsp. cinnamon
250g/9oz honey or maple syrup
120g/4oz ground almonds
45g/1.5oz raspberries
3 eggs
100g/3.5oz coconut oil

For the crust:

100g/3.5oz rolled oats
120g/4oz ground almonds
50g/2oz coconut oil
1 tbsp. honey or maple syrup
1 tsp. vanilla extract
1 egg

Optional:

Sea buckthorn powder to serve

1. Preheat the oven to 160C/320F. 2. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the...
See the full directions on my site

Nutritions

Calories
132

Sodium
61mg
2% DV

Fat
2g
3% DV

Protein
4g
9% DV

Carbs
25g
8% DV

Fiber
3g
12% DV