Gluten-Free Raspberry Rhubarb Almond Tart with Chai-Spices

recipe by: Sarah Menanix

yields: slices, one 9-inch tart

prep time: 40

cook time: 1

Additional Time: 10

total time: 1 50

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.

5 from 6 reviews

Ingredients

Masala Chai Spice Blend

1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch ground cardamom

Gluten-Free Spiced Tart Crust

1 (80 g) 9-inch gluten-free tart crust, par-baked
1 teaspoon chai spice, from above

Chai-Spiced Raspberry Rhubarb Frangipane

6 ounces rhubarb, sliced into 1-inch pieces on the diagonal
½ cup + 2 tablespoons (130 g) granulated sugar, divided
Zest of half a lemon
6 tablespoons unsalted butter, softened
2 large eggs
1 cup (113 g) super-fine blanched almond flour
2 tablespoons Bob’s Red Mill tapioca flour, or cornstarch
1½ teaspoon chai spice, from above
1½ teaspoon ground organic black tea*
¼ teaspoon kosher salt
¾ cup raspberries, washed and spread out on a paper towel to dry
2 tablespoons sliced almonds
Whipped cream and powdered sugar, for serving

INSTRUCTIONS

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 according to this recipe, adding 1 teaspoon of chai spice to the dry ingredients. After chilling, bake on the middle rack for just 11-13 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.