Keto rhubarb tart

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.

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
8 servingservings

Ingredients

Crust
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • 13 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 (323 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
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. 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.
  2. Place the almond flour, erythritol, and shredded coconut into a mixing bowl and stir to combine.
  3. Melt the butter in a microwave-safe container and pour it into the dry ingredients. Mix well until a loose dough is formed.
  4. 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.
  5. 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.
  6. Remove tart crust from the oven and leave the oven running.
  7. Using a vegetable peeler, peel about 20 long strips from the rhubarb stalks and set aside.
  8. 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.
  9. Bake for 35 minutes.
  10. 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.

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6 comments

  1. Kathleen
    Fantastic dessert for rhubarb lovers who miss Grandmother's strawberry rhubarb pie! I was short on time so I just cut the rhubarb into half-inch chunks and stuffed into the dough. It worked just fine.
  2. 7 comments removed
  3. Chantel
    This came out so well. I did them in small tart pans and reduced the baking time. No issues with the erythritol, thankfully. Crust was firm and held the filling nicely. I used the mandolin for the rhubarb and turned them into little petals and placed the rhubarb in like a flower.
  4. Jayne
    I made this tart with pure refined stevia. I used 1g in the ‘pastry’ by whisking it into the melted butter before adding the dry ingredients. For the filling, I added 2g, again whisking it into the butter and egg mixture before adding the dry ingredients. For me this was the perfect sweetness. The tart is actually amazingly delicious and very impressive looking, I don’t think it could have suffered for lack of the structure of erythritol.

    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.

  5. 8 comments removed
  6. Ania
    Would it work if I replace almond flour with coconut flour?
    Reply: #20
  7. Crystal Pullen Team Diet Doctor

    Would it work if I replace almond flour with coconut flour?

    You would need to adjust the amount of flour down considerably as coconut flour is very thirsty and will absorb more liquid.

  8. Kate Nordin
    Hello there!
    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!

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