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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 | sweet kabocha
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
- 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
- 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
- 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.
- For an extra treat, serve warm with some ice-cream!