Method

1. Preheat the oven to 180°C and grease a 20cm tart tin.

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Crust

2. In a bowl, combine the almond flour and plain flour. Add the solid coconut oil and use your fingertips to rub it through the flours until the mixture resembles fine breadcrumbs with no large lumps remaining. Stir through the maple syrup and almond essence until a soft dough forms.
3. Press the dough evenly into a lightly greased tart tin, covering both the base and sides. Prick the base lightly with a fork to prevent air bubbles. Bake for 15 minutes, or until lightly golden. Remove from the oven and set aside while preparing the filling.

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Almond Crunch

4. To make the almond crunch, melt the butter and honey together in a small saucepan over low heat. Once smooth, stir through the flaked almonds until evenly coated. Set aside.

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Almond Filling

5. In a bowl, combine all filling ingredients and mix until smooth and well incorporated. Spread the almond filling evenly over the par-baked base using a spatula or the back of a spoon.

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6. Spoon the honey-coated almonds over the filling and gently spread into an even layer, ensuring the surface is fully covered.
7. Return the tart to the oven and bake for approximately 15 minutes, or until the almonds are toasted and golden.
8. Allow the tart to cool completely before removing from the tin. Finish with a light dusting of icing sugar, slice, and serve.