Raspberry Almond Crumble Tart
Prep time
Cook time
Total time
Serves: 8
  • 1 cup oats
  • 1¼ cup white whole wheat flour
  • ⅓ cup brown sugar
  • 1 stick dairy-free margarine, frozen
  • 1 teaspoon finely grated lemon zest
  1. Add the oats, whole wheat flour, brown sugar and lemon zest to a medium bowl; grate the frozen margarine into the bowl. Cut the mixture together with a pastry cutter or fork until blended into crumbs; reserve ¼ of the crumbs then press remaining amount into the bottom & sides of a tart dish. Place tart in freezer for five minutes.
  2. Preheat oven to 400F. degrees.
  3. On a baking sheet lined in parchment, crumble reserved ¼ cup topping on one side sheet. On opposite side of sheet pan, place the prepared tart shell. Place sheet pan in oven; bake for 12-15 minutes or until golden then remove sheet pan from oven, cooling both the tart crust and crumble in freezer for five minutes.
  4. Meanwhile, In a medium saucepan, whisk together the almond milk, all purpose flour, cornstarch, and granulated sugar; heat over medium low temperature and continue whisking until blended. Simmer the mixture, continually whisking, for five minutes or until thickened. Remove from the heat, whisk in the almond extract and strain through a fine sieve directly into the prepared crust.
  5. Cover tart with plastic wrap, pressing onto surface to keep skin from forming. Refrigerate at least one hour.
  6. To serve, press raspberries evenly into surface of the tart and crumble remaining crust over the top.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raspberry-almond-crumble-tart