July 22 2019 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto rhubarb tart
Ruby red roses of rhubarb are delicately balanced on a lush bed of almond cream and encased in a crispy tart shell. This might be one of the most perfect keto desserts of all time.
USMetric
servingservings
Ingredients
Crust
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- ¾ oz. (4 tbsp) 21 g (60 ml) unsweetened finely shredded coconut
- 3 oz. 85 g butter
Almond cream filling
- 4¼ oz. 120 g butter, softened
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 1¾ cups (7 oz.) 425 ml (200 g) almond flour
- 3 3 eggeggs
- 1 tsp 1 tsp vanilla extract
- 7 oz. 200 g rhubarb
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat your oven to 360°F (180°C). If using a fan-forced oven, set to 320°F (160°C). Lightly grease a 9-inch (24 cm) tart pan.
- Place the almond flour, erythritol, and shredded coconut into a mixing bowl and stir to combine.
- Melt the butter in a microwave-safe container and pour it into the dry ingredients. Mix well until a loose dough is formed.
- Use a spoon to spoon dough evenly around the edges and in the center of your tart pan, and then press into place firmly with your fingertips. Place crust into the oven and bake for 10 minutes.
- While the crust is baking, place the softened butter and erythritol into the bowl of your mixer and beat until pale and fluffy. Add the almond flour, eggs, and vanilla in batches, beating well in between additions.
- Remove tart crust from the oven and leave the oven running.
- Using a vegetable peeler, peel about 20 long strips from the rhubarb stalks and set aside.
- Spoon the filling into the tart shell and then spiral the rhubarb strips and push them firmly into the filling. Feel free to do some loose spirals and some tight ones, for variation.
- Bake for 35 minutes.
- Allow the tart to cool to the desired temperature. The tart can be served either warm or cold.
Tips
Use a 1/4 cup measure to finish the sides of the crust. Press it firmly against the seam of the crust to get a lovely sharp return.
Store tart, well wrapped, in the refrigerator for up to five days. Please note that the crust will soften.
Erythritol effects my health like sugar, makes me ill fast. This seems to be a theme amongst the comment section for this recipe. ‘Diet doctor’ definitely advocates not using artificial sweeteners where possible in many of its articles. My feeling about pure refined stevia is that although it is possible that the refining process has detrimental effects on the product, at least it is consumed in extremely low quantities to negate potential negative health effects which haven’t yet been discovered.
You would need to adjust the amount of flour down considerably as coconut flour is very thirsty and will absorb more liquid.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
You would need approximately 200g of rhubarb for this. If you use less, that should also be fine. Hope you enjoyed the tart!
Hi Maria, dependent on your preference, you may use less rhubarb. Thank you for your feedback and I will share it with the Recipe team!