This Strawberry Rhubarb Rustic Tart is the ultimate treat! Egg, nut, and chocolate-free, it’s a dessert that suits many dietary needs and makes the most of fresh, real ingredients. Originally crafted with mixed berries, rhubarb, and peaches, this version highlights a classic strawberry-rhubarb combo—perfect for summer. The flaky, buttery crust holds up well under the juicy fruit, adding a hint of nuttiness that balances the sweet berries and tangy rhubarb. Top it off with a dollop of coconut whipped cream for an extra boost—bringing this dessert to a whole new level of delicious!
Ingredients
- Ingredients
- Crust:
- ½ cup butter
- 1 cup sunflower or almond flour
- 1 cup tapioca flour
- 3 tablespoons coconut flour
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
- ¼ cup ice water
- Filling:
- 1½ cups sliced strawberries
- 1 cup sliced rhubarb
- 1 teaspoon pure vanilla extract
- ½ tablespoon coconut sugar
- Pinch of sea salt
- Whipped Coconut Cream:
- 1 (14 oz) can coconut cream, refrigerated overnight
- 1 tablespoon pure maple syrup
- This Strawberry Rhubarb Tart recipe combines a buttery, flaky crust with a sweet and tangy fruit filling, topped with homemade coconut whipped cream for a delicious, dairy-free finish!
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Instructions
- Dice the butter into cubes and freeze for 10 minutes.
- In a large bowl, mix the flour, sugar, and salt. Using your hands, blend the chilled butter into the flour mixture until it forms coarse crumbs. Gradually add ice water, mixing with a spatula until the dough comes together. Shape the dough into a ball and chill for at least 1 hour.
- While the dough chills, combine the filling ingredients in a separate bowl and set aside.
- Prepare the coconut whipped cream by mixing all ingredients in a small bowl with a fork or hand mixer. Chill for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Roll out the dough on a piece of parchment paper to an 8-inch circle. Transfer the parchment to a baking sheet.
- Place the filling in the center of the crust, leaving space around the edges. Fold the edges over the filling, overlapping where needed, and brush the crust with melted butter for a golden finish.
- Bake for 30–35 minutes until the crust is golden brown.
- Slice into 6 pieces, top with coconut whipped cream, and enjoy!
- This easy, flaky tart recipe highlights a delicious strawberry-rhubarb filling with creamy coconut whipped topping for a perfect dessert!
