Almond Tart

Almond Tart


Servings 6
Time Needed Prep
Ingredients 14
Difficulty Medium

Rating (click to rate)

2.0 based on 2 ratings.


  • For the Pastry:
  • 2.5 cups Wholemeal Flour (400-g)
  • 2/3 cup Rice Bran Oil (165-ml)
  • 1/4 cup Honey (75-g)
  • 2 Eggs
  • 1 Vanilla Bean
  • 2 tbsp Milk
  • For the Filling:
  • 2 Eggs
  • 2/3 cup Rice Bran Oil (80-ml)
  • 1/2 cup Honey (150-g)
  • 1.25 cups Almond Meal (ground almonds)
  • 3/4 cup Almond Flakes (85-g)
  • 1 tbsp 100% Apricot Jam

Nutrition Information

Qty per
92g serve
Qty per
Energy 207cal 226cal
Protein 7.7g 8.4g
Fat (total) 10.1g 11.1g
 - saturated 2.84g 3.1g
Carbohydrate 22g 24g
 - sugars 8.1g 8.8g
Dietary Fibre 1.21g 1.33g
Sodium 93mg 102mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Would you care for some Almond Tart? A dreamy and healthy dessert that always delights. *drools*

Before you start making this Almond Tart, might as well grab lots of tissues or a towel because this is mouthwatering! The combination of the flavours is just so good I don’t even know how to explain it. This is beyond perfection!

This is already amazing as it is but if you want to make this more satisfying, you can also add ice cream on top because, well, why not?

This is the kind of dessert that you’ll surely want to make over and over and over again!

Almond Tart


  1. Preheat oven to 200°C (400°F) fan-forced.

  2. To prepare pastry, place flour in a bowl. In a separate bowl, mix oil, honey and eggs together. Stir in vanilla bean seeds. Then add milk.

  3. Make a well in the centre of the flour and pour in honey and egg mixture. With a blunt knife, gently mix until a dough forms. If needed, place some flour on the bench and gently knead the dough until it comes together. Then roll out the pastry on a piece of baking paper until it's as thin as it can be without breaking.

  4. Grease a 24-centimetre tart tin with oil, and then flip the pastry into the tart shell and peel off the baking paper. Make sure that there are no holes in the base of the pastry to prevent the filling from leaking (mend any with your fingers). With a knife or your fingers, break off any excess pastry from the sides of the tin. Refrigerate for 20 minutes.

  5. Blind bake the pastry for 10 minutes on 200°C (400°F). Remove ¨the baking beads and baking paper, reduce oven heat to 160°C (325°F) and place the tart shell back in the oven for a further 10 minutes.

  6. To prepare filling, whisk together eggs, oil and honey. Mix in almond meal and whisk until smooth. Place mixture in the refrigerator for 20 minutes.

  7. Reduce oven heat to 140°C (275°F), fill pastry shell with mixture, and scatter almond flakes over the top. Bake for 40 minutes.

  8. Place apricot jam in a saucepan and warm on a low heat until jam becomes a liquid. Press through a strainer so you have a smooth jam. Brush jam over the tart.

  9. Allow tart to cool in tin before serving.

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Stories that have been written by mums, with a raw, honest, heartfelt sometimes tearful emotions put into words. Just so that we as a community know t...Read Morehat as mums you are not alone! Read Less

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