Rhubarb TartsServes: 7 individual tarts or 1 large tart Prep Time: 20 minutes Cooking Time: 45 minutes
Rhubarb is a great vegetable and provides a wonderful tangy flavour to crumbles, pies and tarts. These tarts from our dear friend Vitality and More are a wonderful dessert to enjoy during the cooler months with hot custard or simply on their own!
- For the Rhubarb
1 bunch organic rhubarb
Juice of one orange
1 vanilla bean, split and scraped
1/2 cup coconut sugar
1/2 cup filtered water
- For the Tart Crust
1 cup organic sorghum flour
1 1/3 cups organic almond meal
1 tbsp lemon zest, (zest of one lemon)
1/2 cup organic coconut oil, melted
100g hazelnut meal
3 tbsp Pureharvest Rice Malt Syrup to drizzle on top before baking
FOR THE TART CRUST
Preheat the oven to 180 C and line 7 tart flans with baking paper or one large tart tin
Melt the coconut oil and allow it to cool, meanwhile place all items except for hazelnut meal in a large bowl and mix together, pouring in the coconut oil and mixing it like a dough.
Section the dough into 7 balls for each individual tart. Roll the dough out and place into the tart flan. Alternatively you can make one large one instead if that's all you have.
Place the tart shells in the pre-heated oven to bake for about 25 minutes, and once cooked remove and spoon in 1 tablespoon of hazelnut meal to each tart.
Then place the rhubarbs and pour the juice evenly to each one. Drizzle the rice malt syrup on each one and then place them back in the oven to bake for another 20 minutes to finish baking.
If you don't have rhubarb then try it with some strawberries I'm sure you will love it too.
Remove and enjoy them with some ice-cream or just on their own as I did with my family!