Gluten Free Rhubarb Tart

Ingredients

• 160 g almond meal
• 40 g coconut flour
• pinch of salt
• 50 g dates (soaked in a hot water at least 30 minutes)
• 35 g coconut oil (melted)
• 1 egg (room temperature)
• 400 g Rhubarb (clean and sliced into 2 cm pieces)
• 4 egg yolks (room temperature)
• 1 egg (room temperature)
• 200 ml coconut milk
• 30 g honey
• 45 g powdered xylitol
• 1 tablespoon lemon juice
• 15 g tapioca starch
• 30 g potato starch
• 15 g melted coconut oil
• 1 strawberry jelly packet ( one for 250 ml of water)
• 300 g Rhubarb (clean and sliced into 3 cm pieces)
• 2 tablespoon honey
• Pinch of cinnamon
• 250 ml water

Instructions

1. 1

   Preheat the oven to 170°C.

2. 2

   Place drained dates with coconut oil and egg...: Place drained dates with coconut oil and egg in a food processor and blend until smooth puree.

3. 3

   In the medium bowl mix together almond meal,...: In the medium bowl mix together almond meal, coconut flour and salt. Add in dates mixture and mix until well combined.

4. 4

   Press the dough evenly with your fingers into...: Press the dough evenly with your fingers into a 28 cm tart pan with a removable bottom.

5. 5

   Chill the tart crust in the fridge for...: Chill the tart crust in the fridge for 30 minutes before baking. Then bake for 20 minutes at 170°C.

6. 6

   Mix sliced rhubarb with honey and cinnamon in...: Mix sliced rhubarb with honey and cinnamon in an oven dish. Then bake it for 20 minutes at 180°C or until soft.

7. 7

   Remove from the oven and let it cool.

8. 8

   Dissolve the jelly in 250 ml of boiling...: Dissolve the jelly in 250 ml of boiling water and put aside to cool.

9. 9

   In the medium pot mix the rhubarb, honey,...: In the medium pot mix the rhubarb, honey, xylitol and lemon juice. Cook over a small heat for 10 minutes or until the rhubarb is very soft. ( stir from time to time) Blend with a blender until you get a smooth rhubarb puree and let it cool.

10. 10

    In the bowl whisk together tapioca, potato starch,...: In the bowl whisk together tapioca, potato starch, egg yolks, egg and xylitol until well combined. Then whisk in the rhubarb puree.

11. 11

    Warm up coconut milk in the medium saucepan....: Warm up coconut milk in the medium saucepan. Mix a few tablespoons of warm milk with the rhubarb mixture. Add the mixture to the remaining milk and heat gently (on low heat), stirring constantly with a whisk. Keep stirring until the custard thickens for about a few minutes. Stir in melted coconut oil and let the custard cool a bit.

12. 12

    Fill the tart crust with rhubarb custard and...: Fill the tart crust with rhubarb custard and smooth the top. Arrange baked pieces of rhubarb on the top of the custard.

13. 13

    Pour the cooled jelly on the top of...: Pour the cooled jelly on the top of the fruits and custard. ( the consistency of the jelly should be still slightly liquidy, just start to set )

14. 14

    Chill the tart in the fridge for at...: Chill the tart in the fridge for at least 2 hours. Then remove the tart from the pan and serve.