Recipe by Libby Cornish


  • Pastry:

  • 200 g Corn starch

  • 30 g Coconut flour

  • 30 g Cocoa powder (I use Equagold Premium Dutch Cocoa)

  • 50 g Natvia stevia blend

  • 200 g butter

  • 1 teaspoon vanilla extract (optional)

  • 1 egg (large)

  • 1 tablespoon corn starch (extra)

  • Filling:

  • 5 eggs (large) at room temperature

  • 200 g Natvia stevia blend

  • 75 g almond meal

  • 200 g deseeded raspberry puree (from approximately 350 g frozen raspberries)

  • 250 g butter (to be melted)

  • 400 g frozen raspberries


  • 1.

    The pastry can be made using a stand mixer, in a food processor or Thermomix.

  • 2.

    Thoroughly combine dry ingredients. (Thermomix 10 sec at speed 7.)

  • 3.

    Add cold chopped up butter to dry ingredients. Combine until mixture resembles breadcrumbs.

  • 4.

    (Thermomix ~20 sec at speed 5.)

  • 5.

    Add vanilla and egg. Combine until mixture comes together as a dough. (Thermomix ~ 10 sec at speed 4.)

  • 6.

    Put the dough on a sheet of baking paper. Kneed the dough to make it smoother. If the dough is sticky add a little of the extra corn starch to it. Kneed the dough to incorporate the extra corn starch. The dough should be ready to roll out. If the dough is too soft to roll put it in the fridge for ~ 10 minutes.

  • 7.

    Place dough between two sheets of baking paper. Roll out the pastry to the size needed for your flan dish.

  • 8.

    Grease a flan dish (I use a 28 cm dish) and gently put pastry in the dish. Trim off extra pastry.

  • 9.

    The pastry is ready for the filling.

  • 10.

    For the filling: Turn oven on to 150°C.

  • 11.

    Defrost ~350 g of frozen raspberries.

  • 12.

    Extract juice from the raspberries either using an electric juicer or straining the raspberries through a sieve (you will need to use a spoon for this). Use 200 g and keep remaining puree for serving with tart.

  • 13.

    Mix eggs and Natvia stevia blend until mixture is pale. This is approximately 5 mins in a stand mixer at a medium high speed. (Thermomix 5 min at speed 5 and 37°C using the butterfly whisk).

  • 14.

    Add and mix in deseeded raspberry puree and almond meal. If using a stand mixer keep it going at a medium speed. (Thermomix 10 sec at speed 4 Butterfly whisk).

  • 15.

    Add in butter that is just melted. Mix to combine. (Thermomix speed 4 Butterfly whisk).

  • 16.

    Pour mixture into pastry lined flan dish.Place frozen raspberries on top of filling.

  • 17.

    Place in oven and bake at 150°C for 50 min to 1 hr. The exact time will depend on the oven you use. The tart is ready when the mixture stops wobbling. To test this gently move the oven shelf the dish is on.

  • 18.

    Take tart out of oven and allow to cool to room temperature before cutting and serving.

  • 19.

    Serve with cream and a drizzle of raspberry puree. Enjoy!

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 393kj
  • Fat Total 36g
  • Saturated Fat 20g
  • Protein 6g
  • Carbohydrate 34g
  • Sugar 3g
  • Sodium 43mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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