From Scratch Raspberry Almond Streusel Tart – Beautiful and Delicious

Bright, juicy raspberries meet a buttery almond crust and a golden streusel topping in this lightened-up tart that feels indulgent but fits right into your balanced lifestyle. It’s the perfect combination of sweet, tangy, and nutty—with a crisp texture that melts in your mouth. Whether you’re hosting brunch or craving something special with your coffee, this tart delivers big flavor with wholesome ingredients.

Why You’ll Love This Recipe

Elegant but Easy: A bakery-worthy tart made with simple steps.
Sweet & Tangy Balance: Tart raspberries and nutty almonds are a perfect match.
Lightened-Up Goodness: Made with smart ingredient choices that lower calories.
Perfect for Any Occasion: Great for brunch, dessert, or a thoughtful homemade gift.

Ingredients

For the Almond Crust:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons powdered erythritol (or sweetener of choice)
• 2 tablespoons light butter or coconut oil, melted
• 1/2 teaspoon almond extract
• Pinch of salt

For the Raspberry Filling:

• 1 1/4 cups fresh or frozen raspberries
• 1 tablespoon cornstarch
• 1 tablespoon granular sweetener
• 1/2 teaspoon lemon juice

For the Streusel Topping:

• 1/4 cup rolled oats
• 2 tablespoons almond flour
• 1 tablespoon chopped almonds
• 1 tablespoon light butter or coconut oil
• 1 tablespoon brown sugar substitute
• Pinch of cinnamon

Instructions

Prepare the Almond Crust:

• Preheat the oven to 350°F (175°C). Lightly grease a tart pan or 8-inch pie dish.
• In a bowl, mix almond flour, coconut flour, erythritol, salt, almond extract, and melted butter until combined.
• Press the dough evenly into the bottom and slightly up the sides of the tart pan.
• Bake for 8–10 minutes, or until lightly golden. Let it cool slightly.

Make the Raspberry Filling:

• In a small saucepan, combine raspberries, lemon juice, sweetener, and cornstarch over medium heat.
• Cook, stirring gently, until the mixture thickens and becomes jammy (about 5–6 minutes).
• Remove from heat and let it cool for a few minutes.

Prepare the Streusel:

• In a bowl, combine oats, almond flour, brown sugar substitute, almonds, and cinnamon.
• Add the melted butter and mix until crumbly.

Assemble and Bake:

• Spread the raspberry mixture evenly over the cooled crust.
• Sprinkle the streusel topping over the raspberries.
• Bake for 15–18 minutes, or until the topping is golden and crisp.
• Let cool completely before slicing.

Nutritional Information (Per Slice, Approximate)

• Calories: 160
• Carbs: 12g
• Fat: 11g
• Protein: 4g
• Fiber: 3g
• Sugar: 3g

Tips for Success

• Use Fresh or Frozen Raspberries: Both work well—just thaw frozen berries first.
• Chill Before Serving: Refrigerating for 30–60 minutes helps the tart set and enhances flavor.
• Add a Dollop: Top with light whipped cream or dairy-free yogurt for an elegant finish.
• Customize the Crust: Try hazelnut or cashew flour for a different nutty twist.

Why This Recipe Works

• Natural Sweetness: The berries provide bright flavor, allowing less sweetener to be used.
• Perfect Texture Contrast: A soft fruit center between a crisp crust and crumbly topping.
• Quick & Easy: Minimal prep and bake time for an impressive result.
• Better Ingredients: Light butter, almond flour, and low-calorie sweeteners keep things balanced.

This Raspberry Almond Streusel Tart proves that indulgent desserts can still be fresh, vibrant, and guilt-free. With the tang of raspberries, the crunch of almonds, and a melt-in-your-mouth texture, it’s a delicious way to elevate any occasion. Simple to prepare and beautiful to serve—this tart is one you’ll want to make again and again.