STRAWBERRY RHUBARB TART

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A timeless marriage, strawberries, and rhubarb come together with creamy tapioca to make a vibrant, not too sweet filling for this delicious tart.

Serve this summer dessert warm from the oven with a scoop of vanilla ice cream

This delicious and tangy Strawberry Rhubarb Tart is easy to make and the perfect dessert for any party.

STRAWBERRY RHUBARB TART
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STRAWBERRY RHUBARB TART

Recipe by healthysprinkleCourse: DessertDifficulty: Medium
Servings

4

servings
Prep time

45

minutes
Baking time

15

minutes

Ingredients

  • For the crust: (weigh the ingredients for best results)

  • 6 g golden flaxseed meal (1 tbsp)

  • 90 ml water (6 tbsp)

  • 15 g shredded coconut (2,5 tbsp)

  • 65 g coconut flour (½ cup)

  • 65 g tapioca flour (½ cup and 1 tbsp)

  • 45 g almond meal (7 tbsp)

  • 75 g coconut sugar (8 tbsp)

  • 1 pinch of salt

  • 2 pinches of baking soda

  • 100 ml melted coconut oil (7 tbsp)

  • For the filling:

  • 3 cups strawberry (400 g) cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick

  • 1 ¼ cup rhubarb (150 g) trimmed and cut into 1/2-inch (6-mm) pieces

  • 1 tbsp lemon juice

  • 1 tbsp tapioca flour (8 g)

  • 3 tbsp water

Directions

  • Prepare first the filling;
  • Mix tapioca and water in a glass.
  • In a saucepan, place the rhubarb, strawberries, and lemon juice and bring to a boil over medium heat.
  • Once the strawberry mixture boils, turn on the heat and simmer. Pour into the tapioca mixture and whisk well.
  • Remove the saucepan from the oven. Be sure to allow the “compote” to chill thoroughly before using it.
  • Prepare the crust;
  • Add flaxseed meal and water to a dish and stir. Let it rest for 5 minutes to thicken.
  • Meanwhile in a large bowl, whisk the shredded coconut, coconut flour, tapioca flour almond meal, coconut sugar, baking soda, and salt.
  • Add the coconut oil to the flaxseed mixture and stir it well.
  • Then add the flaxseed mixture to the dry ingredients stirring until blended into a cohesive dough (you can also do this in a food processor).
  • Cover the bowl and chill the dough for 30 minutes.
  • Meanwhile, prepare an 8 1/2-inch (22-cm) tart pan with a removable bottom by removing the bottom and using it to trace a circle on parchment paper. Cut out the circle. Assemble the tart pan and grease the bottom of the pan with coconut oil. Place the parchment paper at the bottom of the pan. Set it aside. You can use small ramekins too, but in that case, you will need to eat the tart from the ramekins.
  • Preheat the oven to 320°F (160°C).
  • Place the chilled dough in the prepared tart pan and, using your fingers, press it evenly into the bottom and up on the sides of the pan, forming a crust about 1/8 inch (3 mm) thick. Make sure that the seam between the bottom and sides of the tart pan is sealed. Transfer the tart shell to the oven for 6-8 minutes. Then take out and let it cool for 10 minutes.
  • Fill the tart with the filling and return it to the oven.
  • Bake for 10 minutes, until the crust is golden brown. Transfer to a wire rack and let it cool to serve.
 

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