Method

1. Preheat the oven to 170°C and lightly grease a 20cm tart tin.

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Tart Shell

2. Combine almond flour, plain flour and cocoa powder in a bowl. Add the solid coconut oil and use your fingertips to rub it into the dry ingredients until the mixture resembles damp sand with no large lumps remaining. Stir through the maple syrup until a soft dough forms.
3. Press the dough evenly into the base and sides of the tart tin. Lightly prick the base with a fork to prevent air bubbles forming. Bake for 10 minutes to par-bake, then remove from the oven and set aside.

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Brownie Filling

4. Melt the coconut oil, chocolate chips and maple syrup together in a heatproof bowl or saucepan until smooth and fully combined.
5. Whisk in the plain flour, almond flour, cocoa powder, eggs, vanilla and ground coffee until a smooth batter forms.
6. Gently fold through the frozen raspberries and a handful of pistachios using a spatula.
7. Pour the brownie batter into the par-baked crust and spread evenly. Scatter extra raspberries and pistachios over the top.
8. Bake for 15–20 minutes, rotating the tart halfway through for an even bake. The edges should be set while the centre remains slightly soft. A toothpick inserted into the middle should come out moist with a few fudgy crumbs attached.
9. Allow the tart to cool completely in the tin before slicing.