In a large bowl combine almond meal, coconut oil and coconut sugar mix until well to form a wet crumb and press into a shallow tart dish. Place in the freezer to firm.
Make raspberry sauce by heating a small saucepan over medium- high heat. Add frozen raspberries, lemon juice, honey and water. Stir frequently until raspberries break down and sauce starts to form, this should only take 3-5 minutes, allow to slightly cool then pour into an airtight container and store in the fridge.
Make the tart filling by combining yogurt, vanilla and rice malt syrup in a large bowl.
Remove the tart shell from the freezer, fill with yogurt mix and top with fresh raspberries, blueberries and pistachios. Return to the freezer for 45 minutes or until set.
Remove tart from the freezer 15-30 minutes before slicing and serving with a drizzle of raspberry sauce. This recipe makes 10 serves.
Leftovers can be stored in an airtight container in the fridge for up to 1 month.
In a large bowl combine almond meal, coconut oil and coconut sugar mix until well to form a wet crumb and press into a shallow tart dish. Place in the freezer to firm.
Make raspberry sauce by heating a small saucepan over medium- high heat. Add frozen raspberries, lemon juice, honey and water. Stir frequently until raspberries break down and sauce starts to form, this should only take 3-5 minutes, allow to slightly cool then pour into an airtight container and store in the fridge.
Make the tart filling by combining yogurt, vanilla and rice malt syrup in a large bowl.
Remove the tart shell from the freezer, fill with yogurt mix and top with fresh raspberries, blueberries and pistachios. Return to the freezer for 45 minutes or until set.
Remove tart from the freezer 15-30 minutes before slicing and serving with a drizzle of raspberry sauce. This recipe makes 10 serves.
Leftovers can be stored in an airtight container in the fridge for up to 1 month.