This beautiful healthy tart is paleo and refined sugar free. A delicious dinner party showstopper that packs all the taste with none of the guilt!
Preheat the oven to 160°c fan / 180°c / 350°f.
Line a 9'' removable base tart tin with baking parchment.
Add the raspberries to a saucepan and cook over a medium heat for 5-10 minutes (depending on whether you used fresh or frozen). Whilst cooking, use the back of a fork to mash the raspberries into a puree to help release their juices.
Once the raspberries have turned syrupy add the lemon, sweetener and chia seeds and continue to cook for an extra 2-3 minutes until you can feel the jam begin to thicken slightly. Remove from the heat and allow to cool.
Combine the almonds, bicarbonate of soda, 2 tbsp of coconut oil and sweetener in a large bowl. Mix well. The mixture should resemble a soft dough. If you find your mixture is too dry add a little more coconut oil to the bowl and mix again.
To allow the coconut oil to harden place the dough into the fridge for 15 minutes, once removed the dough should be able to hold its shape when moulded.
Use your fingers to mould the dough into a thin layer evenly around the base and walls of the tart pan. Return to the fridge while you make the frangipane.
Combine the ground almonds, eggs, egg yolks, sweetener and coconut oil into a large bowl and mix well.
Try to work quickly here to avoid the frangipane setting up too much. Remove the tart base from the fridge and spread the chia jam in an even layer over the bottom. Spread the frangipane over the top of the jam before arranging the slices of fig (seeds facing out) into a pattern on the top of the tart.
Bake in a preheated oven for 30 minutes until the tart is golden brown.
Once baked remove from the oven and allow to cool completely before removing from the tin and serving.
This tart is great served warm or cold. If you would prefer it warm I would recommend allowing the tart to cool completely before removing from the tin and reheating individual slices.
Remember the almond crust is suppose to be very thin, and as long as you have no more than a 9'' tart tin the mixture will stretch!
Feel welcome to substitute the fruit I have used here. Blackberry and plum would be another great combination!
Recipe courtesy of georgieeats.co.uk