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 tart pan.

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

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

Pour the filling into the cooled crust and spread evenly.

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