Gluten-Free Raspberry Rhubarb Almond Tart with Chai-Spices
recipe by: Sarah Menanix
yields: 10slices, one 9-inch tart
prep time: 40 minutesmins
cook time: 1 hourhr
Additional Time: 10 minutesmins
total time: 1 hourhr50 minutesmins
This spring raspberry rhubarb almond tart is made with a chai-infused almond frangipane cream filling wrapped in a gluten-free almond tart crust and topped with whipped cream.
In a small bowl, mix together all the spices for the organic masala spice blend. Set it aside - you will add some of this to the crust and some to the filling.
First, macerate the rhubarb. Mix the sliced rhubarb in a bowl with 2 tablespoons of sugar and lemon zest. Let sit while you prepare the crust and filling, tossing every so often.
Prepare your tart crust. In the bowl of a stand mixer or food processor, combine the almond flour, sweet rice flour, oat flour, tapioca starch, remaining ½ cup sugar, 1 teaspoon of chai spice, and salt. Mix to combine. Add the cubed butter and sprinkle in the vanilla extract. Mix, beginning on low and gradually increasing the speed to medium-high until the filling begins to clump together and the butter is fully incorporated. The dough should hold together when gently pinched with your fingers. This might take a few minutes - it will appear dry at first, but it will eventually clump into a coarse meal.
Dump the dough clumps into the bottom of an 9-inch tart pan with a removable bottom. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off. Prick the bottom all over with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.
Meanwhile, preheat the oven to 375°F.
When the tart shell is firm, bake on the middle rack for 12-14 minutes, until the crust begins to look cooked and not moist, but not yet browning.
Remove from the oven and while the crust is still hot, use a cup bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. Let cool completely before adding the frangipane and fruit.
While the crust cools, make the frangipane. In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream together the butter and remaining ½ cup sugar until light and fluffy, 2-3 minutes. Add the eggs, one at a time, mixing until combined after each addition.
In a small bowl, whisk together the almond flour, tapioca starch, chai spice, ground black tea, and salt. Add this to the butter mix, folding until just combined. If the crust is cool, fill the crust with the filling right away. Otherwise, chill until ready to use.
Spread the filling into the par-baked tart crust. Top with rhubarb and raspberries. You can gently press the rhubarb into the frangipane, but no need to do that for the raspberries. Transfer to the oven and bake on the baking sheet for 25 minutes. Open the oven and sprinkle the sliced almonds over the top and continue to bake for 20-30 minutes more, until the filling is set and beginning to turn golden brown.
Remove from oven and let cool at least 15 minutes before removing from the tart pan. Dust with powdered sugar and serve with a dollop of whipped cream.
Notes
*Grind up organic loose-leaf black tea or tea from 3 black tea bags in a coffee grinder. Alternatively, many loose-leaf black tea bags are already ground very fine. Just cut them open and to the filling.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.