Instructions

• Preheat the oven to 375°F. Line a 9-inch tart pan with a removable bottom with parchment paper and set the pan aside.
• In a food processor, pulse 1 cup (140 g) almonds until they are broken down but still a little chunky. Transfer the chopped almonds to a large bowl.
• Stir 3 tablespoons oat flour into the almonds. Add 2 tablespoons melted almond butter, 1 tablespoon softened coconut oil, and a pinch of salt. Use your hands to mix until the mixture is crumbly.
• Add 1 large egg white to the crumb mixture and mix with your hands or a spatula until the dough loses its stickiness and holds together when pressed.
• Transfer the dough to the prepared tart pan. Press it evenly across the bottom and up the sides to form a uniform crust. Smooth the top.
• Bake the crust at 375°F until lightly golden and beginning to pull away from the sides, about 15 minutes. Remove from the oven and let the crust cool for 15 minutes. Reduce oven temperature to 325°F while the crust cools.
• Wipe the food processor clean. Add 3/4 cup fat-free cottage cheese, 1/4 cup honey, 3 tablespoons orange juice, 1 tablespoon packed orange zest, 1 tablespoon oat flour, 1 teaspoon vanilla extract, 1 large egg, 1 egg yolk, and a pinch of salt to the food processor.
• Blend the filling ingredients until smooth, stopping a few times to scrape down the sides and to make sure the honey is fully incorporated (not sitting at the bottom).
• Pour the smooth filling into the cooled crust and smooth the top. Carefully place the tart back in the oven.
• Bake at 325°F until the filling just begins to rise and feels set (the center may be slightly soft), about 35 minutes.
• Remove the tart and let it cool completely at room temperature. Once cooled, refrigerate for at least 6 hours or overnight before slicing and serving.