Almond Plum & Raspberry Delight Tart
Indulge in this Almond Plum & Raspberry Delight Tart, a gourmet gluten-free dessert that perfectly balances nutrition and taste. Crafted with a delicate almond shortcrust and a naturally sweetened plum and raspberry filling, this tart combines vibrant fruit flavors with the wholesome goodness of almond and coconut. The light, nutty base is complemented by a warm, spiced filling that brings out the seasonal sweetness of plums. It's a treat that will impress at any gathering while still being wonderfully healthy. Add a touch of elegance with a sprinkle of sea buckthorn powder before serving.
4
Servings
725
Calories
10
Ingredients
Ingredients
plums
4 (sliced and stones removed)
vanilla extract
2 teaspoons (divided)
cinnamon
1 tablespoon (ground)
honey or maple syrup
250g (divided)
ground almonds
240g (divided)
raspberries
45g (fresh)
eggs
4 (divided)
coconut oil
150g (divided)
rolled oats
100g (uncooked)
sea buckthorn powder
to taste (optional for serving)
Instructions
1
Preheat your oven to 160°C (320°F) to begin your tart adventure.
2
Create the luscious plum filling by slicing plums and discarding their stones. Combine 300ml of water, a teaspoon of vanilla extract, a tablespoon of cinnamon, and 100g of honey in a saucepan. Bring the mixture to a boil before adding in the plum slices. Let this mixture gently simmer for about 20 minutes, allowing the plums to soften and absorb the flavors.
3
For the almond shortcrust pastry, combine 100g of coconut oil, 1 tablespoon of honey (or maple syrup), 1 teaspoon of vanilla extract, and 1 egg in a food processor. Pulse until blended. Gradually incorporate 120g of ground almonds and 100g of rolled oats while stirring for the perfect texture.
4
Press the pastry mixture evenly into the base and sides of a large pastry tin or four smaller tart tins. Ensure that the crust layer is no more than 0.5 cm thick. Bake in your preheated oven for 10-15 minutes until the crust becomes lightly golden and firm.
5
Meanwhile, blend the remaining filling ingredients: 120g of ground almonds, 150g of honey, 3 eggs, and 50g of coconut oil in a blender until smooth.
6
Once the base has been prebaked, pour the blended filling over the crust. Gently arrange the poached plum slices and 45g of fresh raspberries on top.
7
Return the tart to the oven, baking for another 30 minutes or until the filling is set and slightly golden.
8
Allow the tart to cool slightly before serving. Optionally, dust with sea buckthorn powder for an extra touch of sophistication and a slight tang.
Nutrition Information
50g
Fat
60g
Carbs
12g
Protein
8g
Fiber
40g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Almond Plum & Raspberry Delight Tart?
It is a gourmet gluten-free dessert featuring a delicate almond shortcrust and a naturally sweetened plum and raspberry filling.
Is this tart recipe gluten-free?
Yes, the recipe is specifically designed as a gourmet gluten-free dessert using ground almonds and oats.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What is the required oven temperature for baking?
The oven should be preheated to 160 degrees Celsius or 320 degrees Fahrenheit.
How should the plums be prepared for the filling?
The plums should be sliced and have their stones removed before being added to the poaching mixture.
How long should the plum mixture simmer?
The plum slices should gently simmer in the saucepan for about 20 minutes until they soften.
What ingredients are used to poach the plums?
The plums are poached in a mixture of 300ml of water, one teaspoon of vanilla extract, a tablespoon of cinnamon, and 100g of honey.
What are the main ingredients in the almond shortcrust pastry?
The crust is made from coconut oil, honey or maple syrup, vanilla extract, one egg, ground almonds, and rolled oats.
How do you prepare the pastry dough?
Pulse the wet ingredients in a food processor, then gradually incorporate the ground almonds and rolled oats until the texture is perfect.
How thick should the tart crust be?
The pastry should be pressed into the tin to a thickness of no more than 0.5 cm.
How long does the tart base need to be prebaked?
The crust should be prebaked for 10 to 15 minutes until it is firm and lightly golden.
What ingredients are blended for the secondary filling?
The secondary filling consists of 120g of ground almonds, 150g of honey, 3 eggs, and 50g of coconut oil.
How many eggs are used in total for this recipe?
A total of 4 eggs are used: one in the pastry crust and three in the blended filling.
What is the total amount of coconut oil required?
The recipe requires 150g of coconut oil in total, divided between the crust and the filling.
How much sweetener is needed for the entire tart?
The recipe calls for a total of 250g of honey or maple syrup.
What fruits are arranged on top of the tart?
The tart is topped with the poached plum slices and 45g of fresh raspberries.
What is the final baking time for the tart?
The tart needs to bake for an additional 30 minutes once the filling and fruit are added.
How do I know when the tart is finished baking?
The tart is ready when the filling is set and the surface has become slightly golden.
Should the tart be cooled before serving?
Yes, you should allow the tart to cool slightly before serving to ensure the filling sets properly.
What is the purpose of sea buckthorn powder in this recipe?
Sea buckthorn powder is an optional garnish that adds a touch of sophistication and a slight tang to the dish.
How many calories are in one serving of this tart?
Each serving contains approximately 725 calories.
What is the fat content per serving?
There are 50 grams of fat in each serving.
How many carbohydrates are in a single serving?
Each serving contains 60 grams of carbohydrates.
What is the protein content of the tart?
Each serving provides 12 grams of protein.
How much fiber is in this dessert?
The tart contains 8 grams of fiber per serving.
What is the sugar content per serving?
There are 40 grams of sugar per serving.
What type of oats are used in the crust?
The recipe calls for 100g of uncooked rolled oats.
Can I use different types of tins for this recipe?
Yes, you can use one large pastry tin or four smaller tart tins.
How much cinnamon is included in the recipe?
The recipe uses 1 tablespoon of ground cinnamon.
What is the total amount of ground almonds used?
The recipe uses a total of 240g of ground almonds, split between the crust and the filling.