Rhubarb & Raspberry Almond Tart

Ingredients

• 13.228 oz rhubarb stalk
• 1 Tbsp granulated sugar
• 1/2 cup raspberry jam
• 3 Tbsp ground flaxseeds
• 5 Tbsp unsweetened soy milk
• 3/4 cup almond flour
• 1/4 cup granulated sugar
• 3 Tbsp unsalted margarine
• 2 Tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 5.644 oz digestive cookie
• 5 Medjool date
• 3 Tbsp refined coconut oil
• 1 tsp pure vanilla extract

Instructions

1. 1

   Line a baking tray and preheat the oven the 350°F (180°C).

2. 2

   Mix the flaxseeds and milk in a small bowl and set aside to gel.

3. 3

   Toss the rhubarb pieces with sugar. Spread over the baking tray and roast for 10 minutes.

4. 4

   Meanwhile, blend the crust ingredients in a food processor. The mixture should hold together when pressed between your fingers.

5. 5

   Transfer the crust mixture to a 10-inch (22 cm) tart pan. Press firmly into the pan to create the crust.

6. 6

   Add the frangipane ingredients, including the gelled flaxseed mixture, to the now-empty food processor. Blend into a paste.

7. 7

   Spread the raspberry jam over the crust.

8. 8

   Dollop the frangipane over the jam layer and smooth out into an even layer.

9. 9

   Add the roasted rhubarb pieces to the top of the tart. Bake on the centre rack of the oven for 20 to 25 minutes, or until the crust turns golden along the edges.

10. 10

    Remove from the oven, and let cool before serving. Dust with powdered sugar if desired, and enjoy!