Make Ahead

Raspberries lemony frangipane tart

May 27, 2016
0 Ratings
Photo by Valentina | sweet kabocha
  • Serves 8-10
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

What You'll Need
  • 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
  1. for the crust
  2. 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.
  3. Roll and use it to cover the bottom and the sides of a tart pan – mine was rectangular, 13.5” length – and set aside.
  4. Preheat oven at 350°F / 180°C.
  1. for the fillings
  2. 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.
  3. Pour the mixture in a mixing bowl, add grated lemon zest, vanilla, oil and yogurt and stir with a whip.
  4. 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.
  5. For an extra treat, serve warm with some ice-cream!

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