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
  • 6 oz. 175 g (350 ml) almond flour
  • 13 cup 75 ml (50 g) erythritol
  • ¾ oz. 20 g (50 ml) unsweetened shredded coconut
  • 3 oz. 75 g butter
Almond cream filling
  • 4¼ oz. 125 g butter, softened
  • ½ cup 125 ml (100 g) erythritol
  • 1¾ cups 425 ml (225 g) almond flour
  • 3 3 eggeggs
  • 1 tsp 1 tsp vanilla extract
  • 7 oz. 200 g rhubarb

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat your oven to 360°F (180°C), fan forced. 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 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 centre 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 oven running.
  7. Using a vegetable peeler, peel long strips from your rhubarb stalks and set to one side.
  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 a further 35 minutes.

Naomi's tips!

I like to 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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10 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. DrLaura
    i get the 'runs' from sugar alcohols... in cookies/candy even gum. waay too much sugar alcohol in this recipe :(/
    could you try this w/ something like truvia and let us know?
    don't dare even try :(
    Replies: #3, #4
  3. Elaine
    Truvia's main ingredient is erythritol, FYI.
  4. Renee
    Same thing happens to me with those sugar alcohols, brrrrr. I bought some pure monk fruit (genuinely pure, not a monk fruit combo with something else) and I use it in place of the erythritol in recipes just fine. Just remember that a little pure monk fruit goes a L O N G way in a recipe. It's super sweet so it doesn't take much. :)
  5. Mandy
    Can I cut the quantity of erythritol? I find it way too sweet.
    Reply: #7
  6. Patricia
    Not a rhubarb fan.....would it be ok to leave it out?
    Reply: #8
  7. Kristin Parker Team Diet Doctor

    Can I cut the quantity of erythritol? I find it way too sweet.

    Yes, adjusting sweetener to taste is always a good idea.

  8. Kristin Parker Team Diet Doctor

    Not a rhubarb fan.....would it be ok to leave it out?

    If you are not a fan of rhubarb, I would recommend finding a different recipe. The rhubarb is a pretty key ingredient in this dish.

  9. 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.
  10. 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.

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