RHUBARB CUSTARD CRUMBLE TART

Recipe by SpamellaB This Rhubarb Custard Crumble Tart is a delicious recipe for those warmer nights! Low carb, gluten free and saves 580 calories compared to being made with sugar! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

Serves: 8

Prep: 20 minutes

Cook: 30 minutes

Ingredients

FOR THE PASTRY CASE:

100 g Gluten-free Flour

100 g Almond Flour or Almond Meal

40 g Natvia

100 g Margarine

tablespoon Cold Water

FOR THE RHUBARB & ORANGE FILLING:

350 g Rhubarb

50 g Natvia

Juice of 1 Orange

FOR THE CUSTARD:

350 mls Cream of choice

1 Egg and 1 Egg yolk

30 g Natvia

1 tablespoon Gluten-free Flour

1 teaspoon Vanilla Extract

FOR THE CRUMBLE:

50 g Oats

20 g Flaked Almonds

2 tablespoon Natvia

0.5 teaspoon Ground Ginger

2 tablespoon Oil of choice

Method

First make the pastry: Place the flour in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes
Cut the rhubarb into bite-size chunks then place in a non-stick pan with the Natvia sweetener and orange juice. Cook for 5 minutes then set aside.
Preheat the oven to 160C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 15 minutes.
Beat together the cream, egg and yolk, Natvia sweetener, flour and vanilla until smooth. Remove the pastry tin from the oven, spoon in the rhubarb then pour over the cream mixture. Bake for 15 minutes at 190C.
Meanwhile mix together the oats, almonds, ginger, Natvia sweetener and oil to form a sticky crumb. Sprinkle this over the top and return to the oven for a further 10-15 minutes until golden and feels set.
Leave to cool then pop in the fridge. Remove from the tin, slice up and enjoy!