Rhubarb Custard Tart

Here's what you need to make this delicious custard and rhubarb tart.

Ingredients:

• 300g Justine's Protein Cookies (Recommend Raspberry White Choc)
• 1 Cup Coconut Flour
• 60g Butter
• 4 Rhubarb Sticks
• 6 Tsp Justine's Erythritol
• 2 Eggs
• 1/2 Cup Cream
• 1 Cup Custard
• 3 Tsp Ground Almonds
• 3/4 Cup Plain Flour
• 1 Tsp Vanilla Extract

Method:

• Break up the Justine's Protein Cookies into a bowl and crush them to crumbs
• Add in Plain Flour & Coconut Flour and mix together
• Melt butter and add to the mixture, stirring thoroughly
• Place the crumb mixture onto a tart base
• Press crumbs down firmly with the back of a spoon
• Bake the base in the oven at 180 degrees celsius for eight minutes
• Dice the Rhubarb and cover with half the Erythritol. Leave to sit for 10 minutes
• Pour the cream into a clean bowl and add the eggs, mix well
• Add remaining Erythritol and custard and mix thoroughly
• Add 2 Tsp plain flour into the custard mixture to absorb the moisture from the rhubarb when baking
• Add Vanilla Extract and mix well
• Place rhubarb on the now baked base, followed by the custard mixture.
• move evenly across the base
• Bake in the oven for a further 20 to 25 minutes at 180 degrees celsius