Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, melted coconut oil, honey, and salt until combined. Press the mixture into the bottom of a tart pan.

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

In a saucepan, combine chopped rhubarb, raspberries, almond milk, chai spice blend, sugar, and cornstarch. Cook over medium heat until the mixture thickens.

Remove from heat and stir in vanilla extract.

Pour the filling into the cooled crust and spread evenly.

Bake for an additional 25-30 minutes until the filling is set. Let cool before serving.