Rhubarb White Chocolate Tart with Candied Kumquats (gluten-free)
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup almond flour
2 tablespoons coconut sugar
4 tablespoons melted butter or coconut oil
Pinch of salt
Filling:
2 cups diced rhubarb
1/4 cup white chocolate chips or chopped white chocolate bar
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Candied Kumquats:
8 kumquats, thinly sliced into rounds
2 tablespoons water
Directions
Preheat oven to 350°F . Grease a 9-inch tart pan with butter or coconut oil.
In a medium bowl, mix together almond flour, tapioca flour, melted butter or coconut oil, coconut sugar and salt until combined.
Press the dough into the prepared tart pan and bake for 15 minutes until lightly golden brown. Set aside to cool while you prepare the filling.
In a medium saucepan over medium heat, combine rhubarb and 2 tablespoons of water and cook for 5 minutes until softened. Add maple syrup or honey and stir to combine. Cook for an additional 3 minutes until thickened slightly. Remove from heat and set aside to cool slightly while you prepare the candied kumquats.
In a small saucepan over medium heat, combine kumquat slices, pinch of salt, vanilla extract and 2 tablespoons of maple syrup or honey and cook for 5 minutes until softened and lightly caramelized. Remove from heat and set aside.