rhubarb custard tart with a macadamia nut crust + raspberry ice | gf + df

There used to be a restaurant called The Pie Plate near my home growing up. It was a bit of a hybrid between a diner and an IHOP that specialized in (you guessed it) pie, but you could also get typical diner / breakfast-y fare too, all day every day.  It was my FAVORITE place on earth. Mostly because when you walked in there were glass cases filled with every type of pie you could imagine, my heaven. Apple, cherry, key lime, blueberry, lemon meringue ...... and so after we ate our breakfast, I was allowed to order whatever piece of pie I wanted. I would usually order apple or blueberry ...... NEVER ever rhubarb. I hated rhubarb pie.

When they had rhubarb pie, it was a big deal. There would be tabletop signs announcing "RHUBARB PIE IS HERE!" and I just didn't get what all the fuss was about. I would think to myself:  Whatever rhubarb pie. I'm just not that into you. 

As I grew up, my taste buds did too (as they do). I got curious about rhubarb. I picked some up at the market and was determine to experiment with it. You cannot eat it raw, you have to cook it down to make it edible and to release it's lusciously bittersweet taste, and I realized I liked that about rhubarb. It's a bit mysterious. 

One of the first things I made with rhubarb was a simple cobbler, just to test it out, and when I took my first bite I thought, what was wrong with me?? How could I have ever hated rhubarb?? It's one of the most delicious vegetables I have ever had. Oh, and yes, in case you didn't know, rhubarb is a vegetable .... adding to it's mysteriousness. 

Now, when I see rhubarb at the markets, I get super giddy. I now think to myself: Hello, rhubarb. I love you. You are coming home with me (wink wink). 

I bring home armfuls and cook them down to an edible form, and usually make 2-3 things with with what is left. I like to reserve a little for cocktails and for serving over ice cream, but I also like to make one main event rhubarb dish. I've made pie (obviously), smoothies, and a dairy-free ice cream with pistachios, but this rhubarb custard tart is one of my proudest sweet moments in my kitchen. It has the texture of a key lime pie, with the yumminess of the rhubarb. Oh, and it happens to be free of dairy, gluten, and refinded sugar..... but the best part about that is that it happens kind of naturally because of the ingredients used. It's not forced, so it does not taste l like a diet-restriced dessert - at all. 

Rhubarb and I are now lovers forever and ever and ever. The end. 

Friends! TOMORROW is the last day you can vote for your favorite blogs for the Saveur Blog Awards. If you haven't done so, it would mean SO very much to have your vote. I'm actually the only veggie focused / healthier blog in the delicious food category, so I think that makes it even more exciting.  It just takes 2 minutes to vote (I timed it!). Click the icon below, and scroll all the way to the bottom to the most delicious food category, to find me. Thank you thank you <3

rhubarb custard tart with a macadamia nut crust + raspberry ice | gf + df

Since rhubarb is super seasonal, you can make this tart using other fruits that are in season. Just sub in the whatever fruit you like for the rhubarb, and make sure to let me know if you try other combinations!

MAKES
one 9" tart

INGREDIENTS

for the crust:
1/4 cup of shredded coconut
1 1/4 cups of macadamia nuts
1/2 cup of rolled oats
1/2 teaspoon of sea salt
1 cup of brown rice flour
1/4 cup of melted coconut oil
1 teaspoon of vanilla extract

for the rhubarb custard:
5 cups (about 7 stalks) of rhubarb, green tops removed + chopped
2/3 cup of maple syrup
1/4 teaspoon of cinnamon
1 tablespoon of vanilla extract (or 1 vanilla bean, scraped)
1 teaspoon of lime juice
1/4 teaspoon of salt

11oz / 1 1/3 cup of canned coconut milk
4 tablespoons of agar flakes
1 tablespoons of orange juice
1 tablespoon of lime juice

for the raspberry ice (optional):
1 cup of frozen raspberries 

METHOD

Prepare the crust:

• Heat the oven to 300º. Oil you tart pan and set aside. 
• Spread the coconut out onto a baking sheet and bake for 5 minutes. Remove, place into a food processor, then raise the oven heat to 350º. 
• Add the macadamia nuts, oats, and salt to the food processor (with the coconut), and pulse many times until you have a very finely ground texture. Transfer to a bowl and add the brown rice flour, melted coconut oil, vanilla, and stir to combine. The dough should be wet, and should stick together, but should not  be too sticky. If it's too sticky, then let it sit for several minutes. 
• With clean hands, form the dough into a ball, and then place it in the center of the tart pan and press it in with your fingers to form it to the pan.
• Poke a few holes in the bottom with a fork, and then bake for 20-25 minutes (check at 20 and see if it is browning on the edges). Remove when the crust is light brown. 
• Allow the crust to cool for several minutes, and then place it in the fridge to completely cool for at least an hour (you can also do this a few days in advance). 

Prepare the custard:

• Place the rhubarb, maple syrup, cinnamon, vanilla, lime juice, and salt into a medium sized heavy bottom pan. Heat it up over medium-low heat, and cook the rhubarb down, while stirring occasionally. If it gets too hot and starts bubbling, turn the heat down. You don't want to burn the rhubarb. Cook for about 20 minutes until the rhubarb is very soft. Mash with a potato masher to get a fairly smooth consistency. 
• Add the coconut milk and stir to incorporate. Then add the agar flakes, stir, and bring the heat up slightly until it simmers. Turn the heat to low, cover, and cook for about 15 minutes while stirring every several minutes. After 15 minutes, check to make sure the agar has dissolved (just look closely to see if you see any flakes). If you do, cook for a few minutes more. If not, turn the heat off and allow the mixture to sit and cool for 10-15 minutes. 
• Transfer the mixture to a food processor, add in the orange juice, lime juice, and blend for about minute until the mixture is smooth. 
• Allow the mixture to sit (in the food processor) for 10 minutes. This will allow it to cool and thicken even further. Then blend again until it's super smooth. 

Assemble the tart, allow it to set, and then get ready to serve:

• Pour the rhubarb mixture into the chilled tart crust, and smooth the top. Place the tart in the fridge, and allow the tart to set for at least 2 hours (but overnight would be ideal). If you cut into it too soon, the crust and the inside might fall apart. It's best to have patience with this one.The longer it sits, the better it will hold together. 
• When you're ready to serve, make the raspberry ice (this topping it totally optional).  Place the frozen raspberries into the food processor and pulse several times until you have a fine-grain ice. 
• Remove the tart from the fridge, top with the raspberry ice, and serve immediately.