Rhubarb Strawberry Tart with Dark Chocolate
Ingredients
Strawberry Rhubarb Sauce
-
12
ounces
fresh (or frozen) rhubarb stalks, trimmed of leaves, sliced into 1-inch pieces
-
12
ounces
fresh (or frozen) strawberries, sliced
-
1
tablespoon
lemon juice
-
⅓
cup
organic cane sugar
Whole Grain Pastry
-
1
cup
almond flour or meal
-
1
cup
whole wheat flour
-
1 ½
teaspoons
baking powder
-
2
tablespoons
organic cane sugar
-
⅓
cup
dairy-free margarine, softened
-
¼
cup
plant-based milk, plain, unsweetened
Topping
-
½
cup
dairy-free dark chocolate chips
-
to taste
additional strawberries for garnish (optional)
Instructions
- Make the Strawberry Rhubarb Sauce by cooking rhubarb and strawberries with lemon juice and sugar until thickened.
- Prepare the Whole Grain Pastry by mixing flours, baking powder, and sugar, then cutting in margarine and adding plant-based milk to form a dough.
- Preheat the oven to 375°F.
- Press the pastry dough into a tart pan and pre-bake for 8 minutes.
- Spread the strawberry rhubarb sauce over the pastry and bake for another 25-30 minutes until golden.
- Sprinkle dark chocolate chips on top while warm and let rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
16g
Total carbohydrates
38g
Total protein
5g
Sodium
75mg
Cholesterol
0mg
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