Gluten Free Orange Tart
Prep time
Cook time
Total time
This rustic gluten free orange tart has a crust made mostly with almonds, and then is filled with a combination of cottage cheese, eggs, orange zest, and honey.
Recipe type: Dessert
Cuisine: American
Serves: Serves 10
  • For the crust:
  • Generous 1 cup almonds
  • 3 Tbsp oat flour
  • 2 Tbsp natural almond butter, melted
  • 1 Tbsp coconut oil, softened to room temperature (should be the consistency of softened butter)
  • Pinch of salt
  • 1 large egg white
  • For the filling:
  • 1 and ½ cups fat-free or low-fat cottage cheese
  • generous ½ cup honey
  • 4 and ½ Tbsp orange juice
  • 1 and ½ Tbsp orange zest, packed (from two to three large oranges)
  • 4 Tbsp oat flour
  • 1 and ½ tsp vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • Scant ⅛ teaspoon salt
  1. Preheat oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper, or the bottom and sides of a 9-inch spring form cake pan with a removable bottom. DON'T skip this step of lining the pan! To keep the parchment on the sides in place, you can clip the parchment to the pan until the crust is added and built up the sides enough to keep the paper in place.
  2. In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
  3. Stir the oat flour into the almonds and then add in the melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
  4. Transfer the dough into the prepared tart pan and press at least one inch up the sides and covering the bottom evenly. Bake until lightly golden brown and the tart begins to pull away from the sides, about 17 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, as this is normal.
  5. Let the crust cool for about 15 minutes while you make the filling. Additionally, reduce the oven temperature to 325 degrees.
  6. Wipe out the food processor and add in all the ingredients for the filling. Blend until smooth, stopping a few times to stir and assure that no honey is on the bottom of the food processor.
  7. Pour the filling into the cooled crust and VERY CAREFULLY move to the oven and bake until the filling just begins to rise and feels set, about 40 to 45 minutes.
  8. Remove from oven and let cool completely at room temperature.
  9. Do not remove sides of pan yet. Add plastic wrap to top of pan, set a dinner plate on top, to secure the plastic wrap, and then refrigerate for at least 7 hours or overnight.
  10. When ready to serve, remove the pan sides and the parchment sides from the tart.
  11. Slice and enjoy!
Recipe by GINGER WROOT at