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Proudly Australian

Blueberry Frangipane Tart

This delicious tart is bursting with fresh, juicy blueberries and nutty almonds. So easy to make, and free from both dairy and gluten, you won't be able to resist another slice. Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Serves 8 - 10

Prep 10 minutes

Cook 30 minutes


100 g nuts of choice

100 g oats

3 tablespoon smooth nut butter

3 tablespoon coconut oil, melted

6 tablespoon Natvia Natural Sweetener

100 g ground almonds

50 g gluten-free flour

100 g Natvia Natural Sweetener

2 eggs

75 mls milk of choice

0.25 teaspoon almond extract

Frozen bluberries

Flaked almonds


  1. First make the tart case: Place the nuts and oats into a blender and whizz up until broken down. Add in the nut butter, oil and Natvia and blend again until combined.
  2. Tip into a greased loose bottom 20cm tart tin and press across the bottom and up the sides. Set aside.
  3. Next mix together or blend the flour, ground almonds, Natvia, eggs, milk and almond extract until you have a nice batter mixture. Spread this into the tart case to fill to the top and spread out evenly
  4. Scatter over frozen blueberries (press down gently) and the almonds then bake at 180C for 25-30 minutes until golden and set. Leave to cool, pop out of the tin, slice and enjoy!
No nutritional info supplied

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