Method

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

Tart Shell

2. Combine almond flour and plain flour in a bowl. Add the solid coconut oil and honey, mixing until the mixture becomes crumbly. Gradually add the water, using your fingertips to bring the dough together while rubbing the coconut oil into the flour until a soft dough forms.
3. Press the dough evenly into the base and sides of the tart tin. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool slightly while preparing the filling.

‍

Filling

4. Combine almond flour, plain flour and baking powder in a bowl. Add the orange zest, orange juice, honey, melted coconut oil, egg, vanilla essence and cinnamon. Mix until a smooth batter forms. Set aside.
5. Roughly chop the pistachios and walnuts, then toss them together with the warm honey until evenly coated.
6. Scatter the honey-coated nuts evenly over the cooled tart shell. Pour the filling mixture over the top, spreading gently to ensure an even layer. (Optional: finish with extra chopped nuts or dried rose petals.)
7. Bake for 25-30 minutes, or until the filling is set and golden on top.
8. Allow the tart to cool completely before removing from the tin. Serve with a generous drizzle of warm honey.