Strawberry Rhubarb Tart (Grain free/vegan)
Recipe created by : IZZY
I have died and gone to tart heaven! This is slightly labor intensive but so worth it. I mean, look at how beautiful! And yes, it tastes as good as it looks. This baby is totally grain free and vegan (unless you want to use butter for the crust). Other than the lattice work, which is actually optional, it comes together pretty quickly. The crust takes no time at all and is the same crust I used for my Chocolate Strawberry Tart. I used corn starch for the filling, but if that bums you out use arrowroot instead. The filling is divine with the perfect mix between sweet and tart. The lattice can be challenging to start with but once you get the hang of it, it will go pretty fast. This recipe will give you another explanation and more pictures showing you how to do it (https://bakingamoment.com/rhubarb-tart/). Rhubarb only comes around for a short time once a year so it deserves to be showcased in such a beautiful way!
3/4 cups almond flour
3 TBSP coconut flour
3 TBSP almond meal
1/4 tsp ginger powder
1/8 tsp sea salt
1/4 cups coconut oil (use butter if you don't care about it being vegan)
3 cups strawberries
2 cups rhubarb (plus 1-2 stalks for lattice work)
1/3 cups brown sugar
1/3 raw sugar
1/4 cups corn starch
2 TBSP lemon juice (Use fresh squeezed)
1 TBSP coconut oil
1/4 tsp ginger powder
1 tsp vanilla
1/4 tsp sea salt
Preheat oven to 350F.
Put all ingredients in food processor and pulse.
Mix on low until a ball forms.
Prepare pan with moderate amount of coconut oil- be sure to get in all crevices.
Place dough ball in-between two pieces of parchment paper and roll into an even layer.
Carefully take top layer of parchment off and lay dough over pan.
Remove other piece of parchment paper.
Gently make sure crust is even and pushed into crevices.
Poke a few hole in bottom of crust.
Bake for approx. 15 mins until crust is firmed up.
Tip- I honestly have trouble getting this crust off the parchment. If this happens to you get it off as best you can then use fingers to press the crust where in needs to go/even it out.
While crust is cooking combine ingredients in a pot and stir to combine.
Heat over medium heat allowing a low boil.
Filling should thicken after about 5-10 minutes.
Remove from heat and poor into the prepared crust
Preheat oven to 400F
You can use a mandolin or cut thin strips from a whole stalk of rhubarb.
Blanch strips in sugar water (about 2 cups of water to 1/4 cups of sugar.)
After about 30 seconds of blanching the strips should be pliable.
Remove from water and allow to cool enough to be handled.
Lay strips horizontally, touching at the edges, across you tart.
Don't worry if some are too long. You can trim the edges later.
Starting from the middle tuck end of a strip under the top horizontal strip.
Fold back every other horizontal strip and place vertical strip underneath.
Lay horizontal strip back down.
Do this to the whole pie.
Trim edges if needed and tuck any that are sticking out around the edges into the pie filling
Place pie in a 400F oven and bake for about 30 minutes.
Let cool completely before cutting!