Rhubarb is the weirdest looking fruit but makes the most delicious of tarts!
Here is a recipe that turned out great, with also seasonal stratwberries:
For the gluten and dairy free sweet pastry:
80g rice flour
45g corn flour
40g almond meal
2 tbsp maple syrup
1/4 tsp xanathan gum
3 tbsp coconut oil
For the amandine cream:
120g almond flour
80g coconut oil
80g sweetener of your choice
500g rhubarb - peeled and marinated with coconut sugar overnight
Start the day before: peel and cut the rhubarb in 5 cm chunks. Mix with 1 tbsp coconut sugar and let marinate overnight in an airtight container in the fridge.
The next day, start with the sweet pastry: combine gently all ingredients and form a ball with your hands. Refrigerate for 30 mins for the pastry to harden then roll out the dough to the size of your dish. Bake the pastry in the dish for 8 mins at 180C.
Combine all ingredients of the amandine cream and pour it in the baked crust.
Rinse the rhubarb with cool water to remove excess acidity.
Insert the fruits in.
Bake for 30 mins at 180C.
Let it cool down and serve at room temperature.
Devour! This is delicious. You can also substitute stawberries with apricots!