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SCD Strawberry Rhubarb Tart with Heavy Cream Yogurt Topping

SCD Recipe: Strawberry Rhubarb Tart

Course Dessert
Cuisine GAPS, SCD
Keyword gaps recipe, gluten free, grain free, scd recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Sherry Lipp

Ingredients

Crust

Filling

  • ¼ cup melted butter
  • ¼ cup honey
  • ¼ cup lemon juice
  • 3 large eggs
  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb

Instructions

Crust

  1. Preheat oven to 350℉

  2. Lightly grease 9" pie pan with coconut oil or butter

  3. Add all crust ingredients to mixing bowl

  4. Stir until crumbly

    SCD strwberry rhubarb tart crust crumbly

  5. Press mixture into bottom of pie pan so it sticks together in an even layer

    Strawberry Rhubarb Tart Almond Flour Crust Unbaked

  6. Bake for 15 minutes until golden brown

    Strawberry Rhubarb Tart Almond Flour Crust Baked

Filling

  1. Add melted butter, honey, and lemon juice to mixing bowl

  2. Beat on medium speed until well mixed

  3. Add eggs

  4. Beat on medium speed for 3 - 4 minutes until mixture is smooth and eggs ligthen in color slightly

    Strawberry Rhubarb Tart Filling Mix without Fruit

  5. Stir in chopped fruit

    Strawberry Rhubarb Tart Filling With Fruit

  6. Pour mixture over cooked crust

    Strawberry Rhubarb Tart Filling in Crust Unbaked

  7. Use spatula to spread fruit out over crust if needed

  8. Bake for 25 - 30 minutes until filling is set

    Strawberry Rhubarb Tart Filling With Fruit Baked

  9. Cool to room temperature (about 30 minutes)

  10. Chill in refrigerator for at least two hours before serving