- 2 cups raw or untoasted almonds
- ¼ cup raw honey
- 1 cup raw or untoasted pine nuts
- 1/3 cup raw honey
- 1 teaspoon lemon rind
- ½ teaspoon organic vanilla extract
- ¼ teaspoon almond extract, preferably organic
- 1 cup raw or untoasted pine nuts
- To make the crust, place the almonds in a food processor and pulse until they are a fine powder. Add the honey and mix until smooth.
- With wet hands, remove the crust from the food processor and mold into the bottom of a 9-inch tart pan that is at least 1 ¼ inches deep. Set aside.
- To make the filling, pulse the pine nuts in a food processor until they are a fine powder. Add the remaining filling ingredients and mix until smooth. You may need to stop the food processor several times to scrape down the sides.
- Pour the filling into the crust and spread it out evenly.
- With wet fingers, press the pine nut topping evenly into the top of the tart.
- Place the tart in the refrigerator for a few hours before serving (if you are pressed for time, place it in the freezer for 1 hour). Carefully remove the sides of the tart pan and cut the tart. Serve chilled.