low-carb strawberry rhubarb tart

Step 1

Preheat oven to 325ºF

Step 2

Whisk together the almond flour, salt, and Swerve in a medium-sized bowl, and then pour the melted butter over, mixing with a spatula until well-combined. The mixture should be crumbly but stick together when squeezed.

Step 3

Press the mixture into a 9" glass pie dish, pressing evenly with the bottom of a measuring cup and up the sides of the pie dish.

Step 4

Prick the pie crust all over with the tines of a fork.

Step 5

Bake in the oven for 20 minutes, or until golden brown.

Step 6

Set aside.

Step 7

In a medium-sized bowl, whisk together the Swerve with the guar gum.

Step 8

Add the rhubarb & the strawberries and mix well with a spatula.

Step 9

Grease an 8" gratin dish or oval baking dish with 1/2 the melted butter & the pour the fruit in.

Step 10

Add fruit to the oven & bake for about 20 minutes, stirring occasionally. After 20 minutes, stir the filling and pour off the liquid if it's looking too soupy. Return to the oven for an additional 15-20 minutes, or until the filling is cooked down.

Step 11

Remove from oven. Again, pour off some of the juice if the filling is too liquid.

Step 12

Add the hot filling to the cooked pie crust. Brush the top of the filling with the melted butter & then return to the oven to warm through—about 10 minutes.

Step 13

Remove from the oven and allow to cool for 10 minutes before cutting.

Step 14

Serve warm with vanilla ice cream or fresh whipped cream.