Cheat’s Raspberry Lemon Tart

11 Mar

Serves 6

Time 20 minutes

Base

2 cups blanched almond flour

½ tsp sea salt

2 tablespoons melted coconut oil, plus more for greasing

1 large egg

1 jar lemon curd

Compote

2 cups raspberries

3 tbsp maple syrup

1 tsp vanilla extract

¼ cup water

Lemon

Preheat the oven to 180C.

Coconut oil grease a lined baking pan.

Blend flour, coconut oil, salt and egg to form a dough, and then press dough into the pan base and sides.

Bake for 8-10 minutes or until golden. Allow to cool, then top with lemon curd.

Serve with raspberries and sour cream.

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