Healthy almond tart 1



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Ever wanted to try serving a dessert that ticks both the taste and health boxes? This almond tart could be exactly what you are looking for. With its creamy centre and delicious pastry shell this tart is sure to make you popular within your circle of friends while staying less than 210 calories per serve.

Ingredients (Pastry):

  • 1/4 cup honey (75g)
  • 2 tbsp milk
  • 2 1/2 cups wholemeal flour (400g)
  • 1 vanilla bean
  • 2/3 cup rice bran oil (165ml)
  • 2 eggs

Ingredients (Filling):

  • 2/3 cup Rice Bran Oil (80-ml)
  • 1/2 cup honey (150g)
  • 1 tbsp 100% apricot jam
  • 2 eggs
  • 1  1/4 cups Almond Meal (ground almonds)
  • 3/4 cup almond flakes (85-g)


  1. Using the fan-forced setting preheat the oven to 200°C.
  2. In a bowl, combine the oil, honey and eggs together. Stir in vanilla bean seeds. Then add milk. Place the flour in a seperate bowl.
  3. In the middle of the flour, make a well and pour in honey and egg mixture. Using a blunt knife gently mix until a dough forms. Gently knead the dough until it comes together (if needed sprinkle some flour on surface first). Then roll out the pastry until it’s as thin as it can be without breaking on a piece of baking paper.
  4. Grease a 24 centimetre tart tin with oil, and then peel off the baking paper after flipping the pastry into the tart shell. 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. Take the baking beads out as well as the baking paper then reduce oven heat to 160°C and place the tart shell back in the oven for an additional 10 minutes.
  6. To prepare filling, whisk together eggs, oil and honey. Next mix in almond meal and whisk until smooth. Place mixture in the refrigerator for 20 minutes.
  7. Reduce oven heat to 140°C before filling the pastry shell with mixture. 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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  1. The rice bran oil for the filling has an incorrect measure, it’s either 2/3 of a cup or 80ml, one or the other.

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