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Rhubarb and Almond Cheese Tart with Pecan Crumble

Rhubarb and Almond Cheese Tart with Pecan Crumble

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Description

This lectin-free, sugar-free and dairy-free rhubarb tart is the perfect combination of sweet and savory.  It’s a light treat for your coffee or tea.


Ingredients

FOR THE CRUST / CRUMBLE

  • 1 1/2 cups raw whole pecans
  • 1 tbsp French or Italian butter (cold)
  • 2 black mission figs (or 1 turkish fig, because mission gigs are super small)

FOR THE CHEESE FILLING

  • 4 oz KiteHill almond cream cheese, plain
  • 1 pasture raised egg
  • 1 1/2 tsp golden monk fruit sweetener
  • 1 tsp lemon zest

FOR RHUBARB

  • 2 cups chopped rhubarb
  • 1 tsp golden monk fruit sweetener (or another compliant sweetener of you choice)
  • 2 tsp arrowroot powder

Instructions

  1. Preheat oven to 350F.
  2. Prepare 2 mini tart pans with removable bottoms (mines are about 4 inches in diameter)
  3. In a food processor mix the pecans, the butter and figs, until you form something like a dough. 
  4. Mix the chopped rhubarb with the arrowroot powder and 1 tsp of monk fruit swetener
  5. In a mixing bowl, mix the cream cheese, egg, sweetener and lemon zest, with an electric missed until all creamy.
  6. Split the nuts mixture in between the two tarts, leaven a tbsp or so behind to add on top at the end. Press down well on the bottom of the pan and a little on the sided (no need to go all the way up the walls. 
  7. Add the rhubarb mix on top. 
  8. Add the cream cheese mixture (Another way to do it is to mix the rhubarb and cream cheese and add it on top of the pecan crumble). Sprinkle some more of the nut mixture on top.
  9. Bake in the heated oven for 20 minutes.
  10. Cool down and refrigerate for few hours before taking out of pan and serving.

Notes

This quantity is for 2 x 4in tart pans, i recommend you make it in something similar, I don’t know how much the bottom will stick together on a bigger surface, if you need to transfer. You can also just make it in a glass or ceramic baking dish and eat it directly from the dish. But if you want the looks I recommend these mini tart pans (I attached a link in the text above).