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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.

  • Serves 8 - 10
  • Prep 10 minutes
  • Cook 30 minutes

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.

  • Serves 8 - 10
  • Prep 10 minutes
  • Cook 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g nuts of choice
  • 100 g oats
  • 3 tablespoons smooth nut butter
  • 3 tablespoons coconut oil, melted
  • 6 tablespoons Natvia Natural Sweetener
  • 100 g ground almonds
  • 50 g gluten-free flour
  • 100 g Natvia Natural Sweetener
  • 2 eggs
  • 75 mls milk of choice
  • 1/4 teaspoon almond extract
  • Frozen bluberries
  • Flaked almonds

Nutrition tips/tips – Use raspberries, cherries or other berries for a tasty alternative.

METHOD

  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!

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