Gluten Free Rhubarb Tart
I love love love Rhubarb….its colour, texture and obviously flavour. Every spring I wait for the rhubarb season and plan my recipes with this magnificent vegetable. This year I made several desserts but there’s one that stands out and really deserves to be mentioned: Rhubarb custard tart – Almond crust filled with sweet and sour custard, topped with baked rhubarb and finished with jelly glazing.
If you are on a dairy and grain free diet and looking for a refreshing summer dessert this recipe is definitely for you. The crust is super easy to make, custard requires a bit more work but the result is so lovely that everyone will be impressed.
Gluten Free Rhubarb Tart
Ingredients
Crust:
- 160g almond meal
- 40g coconut flour
- pinch of salt
- 50g dates (soaked in a hot water at least 30 minutes)
- 35g coconut oil (melted)
- 1 egg (room temperature)
Rhubarb custard:
- 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
Rhubarb topping:
- 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
Make the crust:
- Preheat the oven to 170°C.
- Place drained dates with coconut oil and egg in a food processor and blend until smooth puree.
- In the medium bowl mix together almond meal, coconut flour and salt. Add in dates mixture and mix until well combined.
- Press the dough evenly with your fingers into a 28 cm tart pan with a removable bottom.
- Chill the tart crust in the fridge for 30 minutes before baking. Then bake for 20 minutes at 170°C.
Make the Rhubarb topping:
- Mix sliced rhubarb with honey and cinnamon in an oven dish. Then bake it for 20 minutes at 180°C or until soft.
- Remove from the oven and let it cool.
- Dissolve the jelly in 250 ml of boiling water and put aside to cool.
Make the Rhubarb custard:
- 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.
- In the bowl whisk together tapioca, potato starch, egg yolks, egg and xylitol until well combined. Then whisk in the rhubarb puree.
- 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.
Assemble the tart:
- Fill the tart crust with rhubarb custard and smooth the top. Arrange baked pieces of rhubarb on the top of the custard.
- 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 )
- Chill the tart in the fridge for at least 2 hours. Then remove the tart from the pan and serve.
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