Also known as one of the most sophisticated ways I could think of to sneak pie into my life.
Because when it’s been snowing watery slush constantly for the last four days, my last four baking experiments have failed, and I’m out of dark chocolate, I need some (sophisticated) pie in my life!
Specifically, warm, flaky pistachio-laced pastry encasing a multitude of shades of tender, tangy rhubarb and fruity cardamom, brushed with a thick, golden, hearty coating of maple syrup.
As the tart bakes, the rhubarb softens and sweetens, the coconut sugar caramelises into a gorgeously rich and sticky sauce. Once only just removed from the oven, the tart is generously slathered in maple syrup, which melts into a silky, runny pool, finding its way into every possible crevice and leaving behind a layer of gloss coating every inch of rhubarb.
Did I mention there will be a little leftover crust dough too? Not quite enough to warrant a second pie, but definitely enough to warrant a second breakfast…
I mean, it’s basically granola, right?! Nuts, coconut oil, maple syrup – definitely breakfast material. Even better, have a slice of the tart for breakfast, and there’s fruit included too. Bonus!
Evidently, I’m not the only one who loved it… my chief kitchen assistant definitely agreed.
rhubarb, cardamom & pistachio tart
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients (serves 8-10)
For the Crust
- 1 1/2 cup almond flour
- 1/2 cup ground unsalted roasted pistachios (or you can sub in another half a cup of almond flour)
- 2/3 cup arrowroot starch
- 1/4 cup coconut flour
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/8 tsp salt
For the Filling
- 4 large stalks of rhubarb, trimmed and cut into 2″ pieces
- 1/4 tsp ground cardamom seeds
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
1. Preheat the oven to 160C/325F.
2. Combine the ground almonds, coconut flour, arrowroot, salt, and baking soda in a large bowl and stir to combine.
3. Add in the maple syrup, vanilla extract, and coconut oil. Stir very well to form a smooth, pliable dough. Wrap the dough in plastic wrap and place in the fridge for 10 minutes to firm up.
4. Roll the dough between two sheets of parchment paper (both dusted generously with arrowroot starch) until 1/4 inch thick. Carefully and quickly transfer to a greased tart tin, pressing the dough into the tin very gently with your fingers.
5. Bake for 6 minutes, then remove from the oven and let cool slightly.
5. Arrange the rhubarb pieces on top of the dough. In a small bowl, combine the coconut sugar and ground cardamom, then sprinkle this mixture generously and evenly over the rhubarb.
6. Cover the tart tin loosely with foil (to prevent the crust burning), then bake for 30 minutes. Remove the foil, then bake for another 10 minutes, until golden.
7. Using a pastry brush, brush the maple syrup over the rhubarb while the tart is still hot. Let cool slightly, remove from the tin, slice into pieces, and serve! Because of the rhubarb, the tart is quite tart (no pun intended!), so if you like your desserts on the sweeter side, serve with a good drizzle of pure maple syrup.