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
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