Make Ahead

Grain Free Vegan Strawberry Rhubarb Tart

May 17, 2017
1 Ratings
Photo by Isabel Carlisle Storolis
  • Serves 6-8
Author Notes

This grain free/vegan tart is so good it will fool anyone into thinking it's packed with butter and flour and all the bad stuff people think makes good food! —Isabel Carlisle Storolis

What You'll Need
  • Crust
  • 3/4 cup Almond flour
  • 3 tablespoons Coconut flour
  • 3 tablespoons Almond meal
  • 1/4 teaspoon Ginger powder
  • 1/8 teaspoon Sea salt
  • 1/4 cup Soft coconut oil
  • Filling
  • 3 cups Strawberries
  • 2 cups Rhubarb
  • 1 Stalk of rhubarb
  • 1/3 cup Brown sugar
  • 1/3 cup Raw sugar
  • 1/4 cup Non GMO corn starch or substitue
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Coconut oil
  • 1/4 teaspoon Ginger powder
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Sea salt
  1. Preheat oven to 350F.
  2. Put all ingredients in food processor and pulse and mix on low until a ball forms.
  3. Prepare pan with moderate amount of coconut oil- be sure to get in all crevices.
  4. Place dough ball in-between two pieces of parchment paper and roll into an even layer.
  5. Carefully take top layer of parchment off and lay dough over tart pan. (Remove top piece of parchment paper)
  6. Gently make sure crust is even and pushed into crevices. (If crust falls apart simple press back together and mold into even layer in pan.)
  7. Poke a few hole in bottom of crust and bake for approx. 15 mins until crust is firmed up.
  8. While crust is cooking combine filling ingredients in a pot and stir to combine.
  9. Heat over medium heat allowing a low boil. (Filling should thicken after about 5-10 minutes)
  10. Remove from heat and poor into the prepared crust
  11. You can use a mandolin or cut thin strips from a whole stalk of rhubarb.
  12. Blanch strips in sugar water (about 2 cups of water to 1/4 cups of sugar.)
  13. After about 30 seconds of blanching the strips should be pliable.
  14. Remove from water and allow to cool enough to be handled.
  15. Lay strips horizontally, touching at the edges, across you tart.
  16. Starting from the middle tuck end of a strip under the top horizontal strip.
  17. Fold back every other horizontal strip and place vertical strip underneath.
  18. Lay horizontal strip back down. Do this to the whole pie.
  19. Trim edges if needed and tuck any that are sticking out around the edges into the pie filling
  20. Place pie in a 400F oven and bake for about 30 minutes.
  21. Let cool completely before cutting!

See what other Food52ers are saying.

  • Isabel Carlisle Storolis
    Isabel Carlisle Storolis
  • Sara from Brooklyn
    Sara from Brooklyn

3 Reviews

Isabel C. May 28, 2017
Lord Sara! Thank you...I have no idea what my head was doing??? I have another crust recipe that's is vegan but I don't know what I was thinking. Uhg. I changed it.
Sara F. May 28, 2017
Not sure why this is labeled vegan, since the recipe calls for butter and eggs.
Isabel C. May 28, 2017
actually I figured it out...I did make this crust vegan but I copy and pasted the recipe from the crust that isnt vegan! I went back to my hand written recipe and there are no eggs and it's made with coconut oil, not butter. Silly Izzy.