Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a dough forms.

Press the dough into the bottom and up the sides of a tart pan. Prick the bottom with a fork.

Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let cool.

In a saucepan, combine raspberries, rhubarb, sugar, chai spice blend, and cornstarch. Cook over medium heat until the mixture starts to bubble and thicken.

Pour the filling into the cooled crust, spreading it evenly.

Bake the tart in the oven for 25-30 minutes until the filling is bubbly and the crust is golden.

Allow to cool before slicing and serving.