PALEO, VEGAN, GLUTEN FREE, DAIRY FREE & SUGAR FREE
My rhubarb, strawberry & ginger tart is the perfect spring/summer dessert, just plonk it in the middle of the table and its gone in seconds.
1 cup coarse almond flour
1 cup coarse walnut flour
3 tbs coconut oil
8 dates, soaked
pinch of salt
For the filling
3 cups of rhubarb, chopped
thumbnail size piece of ginger, grated
juice & zest of 1/2 a lemon
1 tsp of date syrup
1 vanilla pod
1/2 a teaspoon of orange blossom liquor
Boil the kettle and allow the dates to soak while you get the other ingredients ready.
Prepare your nut flours. Place one cup of almonds in a blender. Blitz until it is a flour like consistency. Here you do not have to be too particular with how fine the flour is. I actually prefer it a little coarse as it adds a lovely crunch to the tart base.
Do the same with the cup of walnuts.
Add both the nut flours to a medium bowl with a pinch of salt.
Drain the soaking water from the dates and add these to the blender with the nut flour and coconut oil.
Blitz until everything comes together. The crust should stay intact when pinched between your fingers.
Leave the base to cool in the tart tin while you prepare your filling.
Squeeze in the lemon juice and add the grated ginger. Add half the ginger first just to taste. The ginger can appear very strong so don't be heavy handed with it. Less is more, as you just want the subtle heat from it.
Pour in the date syrup and a little of the orange blossom liquor, same apples with the orange blossom a little goes a long way so use is sparingly.
Deseed the vanilla bean pod and ass the seeds to the pot. Allow the rhubarb to cook down slightly, still keeping most of the pieces of rhubarb intact but soft.
Dice up the strawberries. Take the rhubarb off the heat and allow to cool for about 10 minutes before adding the strawberries. Stir them in and allow the filling to completely cool before adding it to the crust.
When everything is at room temperature, add the filling and smooth out the top as much as possible. Remove the crust from the tin and place on a cake stand.
Serve with custard or ice-cream.