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
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Ingredients
- Crust
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3/4 cup
Almond flour
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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
Directions
-
Preheat oven to 350F.
-
Put all ingredients in food processor and pulse and 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 tart pan.
(Remove top piece of parchment paper)
-
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.)
-
Poke a few hole in bottom of crust and bake for approx. 15 mins until crust is firmed up.
-
While crust is cooking combine filling 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
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You can use a mandolin or cut thin strips from a whole stalk of rhubarb.
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Blanch strips in sugar water (about 2 cups of water to 1/4 cups of sugar.)
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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.
-
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.
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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.
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Let cool completely before cutting!
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