Author Notes
The frangipane filling is not so sweet, but I prefer maintaining the sugar intake rather low. If you have a picky sweet-tooth, increase a bit its amount.
Ps : the third day it tastes even better than the first! —Valentina | The Blue Bride
Ingredients
- for the crust
-
1 1/2 cups
rolled oats (165 g) - gf if needed
-
1/2 cup
brown rice flour (75 g)
-
2 tablespoons
coconut sugar (18 g)
-
1 pinch
himalayan salt
-
1/3 cup
coconut oil (60 ) - firm
- for the fillings
-
1 1/2 cups
almonds (195 g)
-
1/4 cup
arrowroots (30 g)
-
1/2 cup
coconut sugar (65 g)
-
1 teaspoon
baking powder
-
1 teaspoon
vanilla extract or powder
-
2 tablespoons
extra virgin olive oil (30 ml)
-
2/3 cup
soy or coconut yogurt (160 g)
-
125 grams
raspberries
Directions
- for the crust
-
In a high-speed blender, grind rolled oats to flour, put it in a bowl with all other ingredients and mix until a smooth smooth dough is obtained.
-
Roll and use it to cover the bottom and the sides of a tart pan – mine was rectangular, 13.5” length – and set aside.
-
Preheat oven at 350°F / 180°C.
- for the fillings
-
In a high-speed blender or a food processor add almonds, arrowroot, coconut sugar and baking powder and process until a rough flour is obtained.
-
Pour the mixture in a mixing bowl, add grated lemon zest, vanilla, oil and yogurt and stir with a whip.
-
Pour the batter on the crust, plunge raspberries into it and bake for 30-40 minutes, checking color and smell of your tart – I discovered my mum’s oven really burns everything, so I have to be extra careful. The tart is ready when the crust starts to golden and the surface of the filling is no more soft.
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For an extra treat, serve warm with some ice-cream!
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