Blueberry Frangipane Tart
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
75 mls milk of choice
0.25 teaspoon almond extract
- 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.
- Tip into a greased loose bottom 20cm tart tin and press across the bottom and up the sides. Set aside.
- 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
- 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!