On the menu today? A tangy and creamy Rhubarb Tart topped with a deliciously crunchy almond crumble. Dairy-free and gluten-free for everyone to enjoy 😊
With the days getting longer and warmer, I tend to make healthier choices when it comes to filling my cravings. I would ditch the hot chocolate (half filled with coconut whipped cream I confess!) for a smoothie instead, and even though I could have a piece (or three) of cakes anytime of the year, day (and night) no matter how warm it is outside, I would swap it for a juicy and crunchy apple instead … no, just kidding! Although I do like apples they still can’t beat a piece of cake, because let’s be frank if they were as satisfying and comforting then I would not have to bother with my daily routine of exercises anymore! 😊
Anyway, I do swap the cake and opt for a piece of fruity tart instead, not an apple tart though 😊 but a tangy and creamy ‘Tarte à la Rhubarbe’ (Rhubarb Tart), topped with a crunchy almond crumble and paired with a delicious coconut whipped cream. Going an inch lighter does not have to be boring, does it?
This recipe is perfect when you don’t have much time to spend in the kitchen. If you are not a fan of rhubarb you can change for any other fruits such as strawberries or raspberries.
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
For an easy and gluten-free crust ‘pâte sablée’ recipe, click here
Deliciouly crunchy, creamy and slightly tangy!
- 4 rhubarb sticks, diced (save one stick for the top)
- 1 tsp. cinnamon
- 80 gr maple syrup
- 60 gr water
- 75 gr coconut cream*
- 1 tbsp. chia seeds (ground)
- 50 gr ground almonds
- 15 gr coconut sugar (or cane sugar)
- 1 tbsp. coconut oil
Place the diced rhubarb, water, cinnamon and maple syrup into a saucepan. Leave on a medium heat for about 15 minutes, stirring occasionally.
Take it off the heat and mix onto a blender so that there are no chunks of rhubarb remaining.
Next, add the coconut cream and the ground chia seeds (used to set the mixture).
Fill your pre-cooked tart with the rhubarb custard and decorate with the remaining diced rhubarb on top.
Put it back in the oven for 20 minutes.
Mix all the ingredients in a food processor and place under the grill of your oven for 5 minutes or until the crumble turns a nice golden brown.
Once the tart is baked and has cooled down, sprinkle on top, serve … enjoy!
* you can swap the coconut cream for soya cream instead, although coconut cream and rhubarb are a great match!