Raspberry flaxseed tart
A dense, chewy, and crispy crust made from flaxseed and packed with health benefits! The crust is perfectly balanced with a sweet and airy almond filling, and topped with plump, tart raspberries.
30 minutesPrep Time
30 minutesCooking Time
12Servings
Shop Ingredients
Makes 12 servings 1 ¼ cup oat flour (for the pastry)
⅓ cup tapioca starch (for the pastry)
2 tbsp ground flaxseed (for the pastry)Sorry this product is not available at your store
⅓ cup of water (for the pastry)Sorry this product is not available at your store
⅓ cup coconut oil (for the pastry)Sorry this product is not available at your store
Pinch of Salt (for the pastry)Sorry this product is not available at your store
130g sugar (for the filling)Sorry this product is not available at your store
150g unsalted butter, softened (for the filling)Sorry this product is not available at your store
170g almond meal, toasted (for the filling)Sorry this product is not available at your store
½ tsp salt (for the filling)Sorry this product is not available at your store
1 egg (for the filling)Sorry this product is not available at your store
30ml milk or water (for the filling)Sorry this product is not available at your store
Punnet of raspberries (for the filling)Sorry this product is not available at your store
Directions
- Soak the flaxseed powder with ⅓ cup of water for 5min.
- Mix all the dry pastry ingredients together then mix in the soaked flaxseed. Work it together to form a dough. Adjust it with a little extra flour if it is too wet.
- Roll out the dough to about 2mm thick between two pieces of baking paper, then peel off the top sheet of paper, and use that paper to make a circle that fits the bottom of your tart tin. Use a tin that's about 20cm-23cm. Line your tin with the paper circle and grease the sides.
- Lift the pastry sheet using the paper it’s on, flip it upside down and aim to land it in the center of your tin. Remove the paper, and adjust the position of the pastry if needed to line the bottom and the side of your tin, trim off the excess at the edge. Use the excess to patch the crust if there's thin area. Let it set aside.
- Cream the butter and sugar together until light and fluffy, stir in the almond meal and salt, and continue to cream it, then add the egg along with milk or water, and continue to cream the mixture for another 3-5min.
- Fill the tart shell with the almond filling, place the raspberries on top.
- Bake at 170c for 30-40min