Plum And Raspberry Tart - cooking recipe

Ingredients
    Crust:
    1/4 cup coconut oil
    1 egg
    1 tablespoon honey
    1 teaspoon vanilla extract
    1 cup ground almonds
    1 1/4 cups rolled oats
    Filling:
    1 1/4 cups water
    3/4 cup honey, divided
    1 tablespoon ground cinnamon
    1 teaspoon vanilla extract
    4 plums, pitted and sliced
    1 cup ground almonds
    3 eggs
    1/2 cup coconut oil
    1/2 cup fresh raspberries
Preparation
    Preheat oven to 325 degrees F (165 degrees C).
    Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture; pulse until well combined and a dough ball is formed.
    Roll out dough to fit a 9-inch pie dish.
    Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.
    Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan; bring to a boil. Add plums; simmer over medium-low heat until softened, about 20 minutes.
    Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender; blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.
    Bake in the preheated oven until set, about 30 minutes.

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