Almond Tart with Raspberries & Rhubarb
45 min
Dessert
Servings
Total
45 minPrep
15 minCook
30 minContains
tree nut
gluten
Free from
soy
peanut
sesame
Ingredients
Crust
-
1¼ cups (162 g)roasted almonds*
-
3soft Medjool dates, pitted
-
-
Almond paste filling
-
3 Tbsp (21 g)ground flaxseeds
-
6 Tbsp (90 mL)water
-
1 cup (130 g)roasted almonds
-
½ cup (100 g)granulated sugar
-
½ cup (114 g)margarine
-
⅓ cup (42 g)all-purpose flour
Fruit topping
-
½ cup (62 g)fresh raspberries
-
2rhubarb stalks, peeled, thinly sliced
Optional garnish
-
powdered sugar
Directions
- Preheat the oven the 180°C (350°F).
- For the crust, combine the almonds, dates, coconut oil, buckwheat flour, and vanilla in a food processor until blended into a sand-like consistency.
- Transfer the mix to a parchment-lined tart tray and press into the tray using your fingers.
- For the filling, mix the flaxseeds and water in a small bowl and set aside to gel.
- In the same food processor, combine the almonds, sugar, margarine, and flour, and blend into a paste.
- Add the flaxseed mixture and combine.
- Pour this filling into the prepared crust and top with the raspberries and rhubarb.
- Bake in the centre rack of the oven for 25 - 30 minutes, or until the crust starts to turn golden at the edges.
- Remove from the oven, and let cool for a few minutes before serving.
- Sprinkle on a bit of powdered sugar for presentation if desired, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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