Dairy Free Strawberry Rhubarb Tart Recipe By Tasty

DAIRY-FREE STRAWBERRY RHUBARB TART RECIPE BY TASTY

Steps:

• Make the crust: Add the whole wheat flour, almond flour, baking powder, salt, maple syrup, water, and coconut oil to a food processor. Pulse until crumbly.
• Transfer the dough to the prepared pie dish. Using a flat-bottomed measuring cup, press the dough against the bottom and sides of the dish. Using your fingers, form the edges of the crust, then press all the way around using the tines of a fork. Work quickly, as the heat from your hands will begin to melt the coconut oil and make the crust hard to work with.
• Transfer the crust to the refrigerator to chill while you make the filling.
• Make the filling: In a medium pot over medium heat, combine the quartered strawberries, diced rhubarb, coconut sugar, water, and lemon zest. Stir and bring to gentle boil.
• Add the cornstarch slurry and stir. Simmer until the filling thickens, stirring occasionally, about 8 minutes. Remove the filling from the heat and set aside to cool slightly.
• Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie dish.
• Remove the crust from the refrigerator and poke holes in the bottom with a fork. Carefully pour the filling into the crust.
• Decorate the top of the tart with sliced rhubarb and strawberries.
• Bake for 30-40 minutes, or until the crust is golden brown. You can cover the edges of the crust with foil to prevent burning, then remove the foil for the last 10 minutes in the oven, if desired.
• Let cool, then slice and serve.
• Enjoy!

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.