Healthy raspberry almond frangipane tart

    1 hour 10 min

    A healthy take on a raspberry almond frangipane tart. Gluten free and only natural sugar used! Now my mom makes the best raspberry almond frangipane tart! She makes it for me very time I go to visit her in Birmingham and it's absolutely impossible to stop at one slice. Marius loves it too, we always leave Birmingham with very full bellies! So you all know when I cook, I challenge myself to make it as healthy as possible. My passion is making healthy dessert recipes that are delicious and full of nutrition and beautifying ingredients. So last Friday when I asked Marius what he would like for dessert over the weekend and he asked for my mom's raspberry almond frangipane tart, I was pretty intimidated. But not one to back down from a challenge I attempted to turn a frangipane tart into a healthy dessert. I was pretty impressed with the results. Homemade raspberry chia seed jam and maple syrup make this delightfully indulgent.


    London, England, UK
    15 people made this

    Makes: 1 tart

    • For the jam
    • 125g raspberries
    • 4 tablespoons maple syrup
    • 1 tablespoon chia seeds
    • For the base
    • 190g ground almonds
    • 1 pinch salt
    • 1/4 teaspoon bicarbonate of soda
    • 2 1/2 tablespoons melted coconut oil
    • 1 1/2 tablespoons maple syrup
    • For the frangipane
    • 70g ground almonds
    • 4 tablespoons coconut oil
    • 2 tablespoons maple syrup
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons sliced almonds

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Pre-heat the oven to 170 C / Gas 3.
    2. For the jam, mash together the raspberries, 4 tablespoons maple syrup and chia seeds. Pour into a saucepan and heat until it starts to bubble. Reduce heat and whisk until the mixture thickens. Once thickened, remove from heat and let cool.
    3. For the base, grease the bottom of a tart tin. Combine 190g ground almonds, salt, bicarb, 2 1/2 tablespoons melted coconut oil and 1 1/2 tablespoons maple syrup. Press into the bottom of the tin to create an even layer. Set aside.
    4. Once the jam has cooled, pour over the prepared base.
    5. For the topping, combine 70g ground almonds, 4 tablespoons coconut oil, 2 tablespoons maple syrup, egg and egg yolk. Stir till creamy, then pour over jam layer. Top with sliced almonds.
    6. Bake in the preheated oven for 40 minutes.

    See it on my blog

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