Almond Coconut Crust
1 cup almond flour (How I make mine can be found here)
1/3 cup unsweetened coconut (also known as desiccated coconut, f you can't find go ahead and leave it out it will still taste great)
3 medjool dates
2 tbsp coconut oil
Put the crust into the refrigerator so that the coconut oil will firm up and cause the crust to harden.
Start making your filling.
Vanilla Cream Filling
1 packet of plain gelatin powder
1 2/3 plain unsweetened almond milk
1 tbsp arrowroot powder
1 vanilla bean
1/2 tsp salt
2 tbsp greek yogurt
Stevia to taste
Full disclosure: I came up with this recipe by modifying a recipe for Creme Brulee found in Rocco Dispirito's cookbook: Now Eat This
Put the crust/custard back into the refrigerator to firm up while you make your raspberry sauce.
1/2 cup raspberries (really you could use any berry here, strawberry would be great and are easy to find right now)
Water (if using fresh berries)
Remove your tart from the refrigerator once the custard has set and drizzle with your raspberry sauce.
When I figured out the calorie count of this tart, each tart was about 230 calories. You could lower that by omitting the coconut in the crust and serving 8 rather than 6 if you made one big tart rather than individual tarts.