With a sweet and buttery crust made with our Keto Shortbread Mix and a smooth, creamy filling, this rhubarb tart is the perfect springtime dish! Not only is it bursting with in-season flavors, the pastel pink from the fresh rhubarb makes this a beautiful dish to serve as well. Photo + recipe by @cleaneaterr
What You’ll Need for the Crust:
-1 bag of Keto and Co Shortbread Cookie Mix
-1 cup butter, softened
What You’ll Need for the Curd:
-1/4 cup and ½ cup Wondrose Sugar Replacer, separated
-2 Tbsp water
-3 3/4 cups fresh rhubarb
-6 large egg yolks
-1 Tbsp lemon juice
-1 1/2 tsp lemon zest
-5 Tbsp butter, cubed
-4 drops of red food coloring (optional)
In a large saucepan, bring rhubarb, ¼ cup Wondrose, and water to a boil. Reduce heat.
Cook and stir until thickened and rhubarb is tender. Cool slightly and transfer to a food processor. Cover and process until mixture is smooth; set aside.
Then preheat the oven to 350 F.
For the crust, place your egg, butter, and Keto and Co Shortbread Mix in a medium bowl and stir until smooth dough forms.
Spread out your dough into a 9-inch tart pan. Once evenly dispersed, place in the oven and bake for 18-20 minutes or until lightly browned.
Meanwhile, in a small saucepan over medium heat, whisk the egg yolks, ½ cup Wondrose, lemon juice, zest, and rhubarb mixture until blended. Add 5 Tbsp cubed butter and cook until butter is melted. Stir in food coloring if desired. Pour into the prepared crust.
Bake for 12-15 minutes or until the center is almost set. Cool completely on a wire rack, Refrigerate for at least 1 hour and enjoy!