Rhubarb tart is one of those very rustic tarts that remind me of my childhood. My mom has always grown rhubarb in her garden! It is sweet but sour, and the rhubarb provides an attractive red and green dual color. .
This version is very easy to prepare and delicious. You can serve it with vanilla ice cream or whipped cream.
Rhubarb & Coconut tart
Difficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hourIngredients
- For the crust
100 gr of flour
150 gr of Chestnut flour
3 spoons of raw sugar
1 pinch of sea salt
1 spoon of baking powder
120 ml of vegetale oil
80 ml of warm water
- For the filling
4 pce of rhubarb
80 gr of butter
80 gr of raw sugar
80 gr of coconut powder
3 of eggs
Directions
- Prepare the rhubarb
- Clean and peel the rhubarb. Chop into 3cm long pieces.
- Put these rhubarb pieces with 4 spoons of raw sugar and let them marinate.
- Make the pastry
- First, sieve the flours into large bowl and add in baking powder, sugar, pinch of salt.
- Add to this the vegetable oil and water. Mix with a wooden spoon. Then knead by hand until forming a ball.
- Prepare the coconut cream
- In a bowl, mix together soft butter, sugar & coconut powder.
- One by one, add the eggs. and mix until the mixture is smooth.
- Mise en place
- Turn on oven to 180°C.
- Grease the interior of the pan. Carefully place in the pastry. Make few holes in the pastry with a fork.
- Add the coconut mixture.
- Then, place nicely (or not!) the rhubarb pieces.
- Place rhubarb tart in the pre heated oven for 45 minutes to 1 hour.
- ENJOY!!
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