Strawberry-Rhubarb Tart

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  • Each serving
  • 320 cal
  • 4 g fat (0 g sat)
  • 0 mg chol
  • 160 mg sodium
  • 36 g carb
  • 6 g fiber
  • 8 g protein


For the nut crust

  • 2 1/4 cups almond or hazelnut meal
  • 9 fresh dates, pitted
  • 2 tablespoons coconut oil
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon

For the filling

  • 4 cups fresh or frozen strawberries, cut into bite-size pieces
  • 2 cups chopped rhubarb
  • 1/2 cup maple syrup or agave syrup
  • Juice from 1 lemon
  • 4 1/2 tablespoons agar agar
  • 1 1/2 tablespoons fresh thyme, plus a few sprigs for garnishing
  • Pinch of sea salt


For the crust

Put all ingredients into a food processor; process until well combined. Press evenly into a greased standard tart dish; make sure to push it up onto the sides. Chill the crust for 20 to 30 minutes before adding the filling.

For the filling

Put all ingredients into a medium saucepan and bring to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft. Pour into chilled nut crust, add some sprigs of fresh thyme for garnish and chill for at least 1 hour before serving.

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