Whole juicy raspberries nestled in almond frangipane with a zingy raspberry layer in a crisp spelt, almond and oat crust.
British Raspberries (28%), Ground Almonds (21%), Water, Pure Fruit Raspberry Conserve (15%) (Raspberries, Fruit Concentrate, Pectin), Unscented Coconut Oil, Wholemeal Spelt Flour, Coconut Sugar, Ground Flaxseed, Oat Flour, Sea Salt, Almond Extract (Alcohol, Natural Oil of Bitter Almond, Water), Fresh Lemon Zest.
Allergens: For allergens, including cereals containing gluten, see ingredients in bold.
Handmade with love and care in our vegan kitchen in the UK.
Oven cook from frozen.
Preheat oven to 190ºC, Fan 170ºC. Take product from freezer and remove all packaging including paper case. Place tart on a baking tray in the centre of the preheated oven and bake for 17-18 minutes until hot and golden, and the raspberry conserve is bubbling at the sides.
Once defrosted, best eaten on the same day. Any leftovers should be kept refrigerated and consumed within 24 hours.
We love to serve these Sweet Almond and Raspberry tarts with a generous scoop of dairy-free ice cream, or a puddle of oat cream on the side.
|Per 100g||Per 99g serving|
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