Casual Raspberry Bakewell Tart

Preheat on your oven to 180c

Mix your melted coconut oil and maple syrup in a big bowl and add the rest of your crust ingredients. Mix until it becomes a firm dough and push it in a tart case. I use one with a loose bottom. Flatten the pastry out with your hands all the way up to the edges, make sure that it’s the same thickness all around

Bake the tart case for 10 minutes until it colours a little bit

While your crust is baking, start making the raspberry jam. Add the frozen raspberries to a pan and start heating them on a low heat. When they’ve defrosted completely you can put the heat up a bit and start mushing them

Add the maple syrup and leave your jam to boil for about 10 minutes until it’s thickened a bit. Leave it to cool completely

Start making your almond filling by whipping up the aquafaba with a hand or electric whisk until it’s completely foamy

In a separate bowl mix the buckwheat flour, ground almonds and maple syrup until it forms a paste. Carefully fold in your foamy aquafaba

Get your tart case and spread the raspberry jam on the bottom. Dollop your almond filling on top of the jam and carefully spread it out. Smooth out the surface and sprinkle on the flaked almonds covering the top

Bake in the middle of the oven for 30 minutes, until the top is golden