Phenomenal Phoods

Strawberry Rhubarb Tart with Toasted Coconut

Ingredients:

• For the crust:
• 300 grams flour
• 1 teaspoon baking powder
• 1 Tablespoon powdered sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon almond extract
• 3 Tablespoons Kirsch
• 1 egg
• 200 grams cold butter
• 2 Tablespoons shortening
• 200 grams ground almonds
• For the filling & topping:
• 2 cups rhubarb, sliced (I used 3 stalks)
• 2 cups strawberries, sliced
• 3/4 cup sugar
• 1/4 cup flour
• Zest of 1 lemon
• 1 cup sweetened, flaked coconut
• Whipped cream

Instructions:

1. For the crust:
2. Preheat oven to 375 degrees F.
3. Whisk together the flour, baking power, sugar, cinnamon and cloves in a large bowl.
4. Make a dent in the center and add the almond extract, Kirsch and egg. Make a paste in the center.
5. Cut the butter into cubes and add to the mixture. Combine with a pastry blender or fork until it is the texture of sand.
6. Add the ground almonds and combine to form a dough.
7. Grease a 9-inch tart pan with removable bottom and press the dough into the pan.
8. For the filling & topping:
9. Toss the rhubarb and strawberries in a bowl with the sugar, flour and lemon zest.
10. Let sit for a few minutes until the sugar is dissolved.
11. Add filling to the tart shell. Bake at 375 degrees F. for 20 minutes or until the filling is bubbling, and the crust is golden.
12. Let the tart cool completely before removing from the tart pan.
13. Meanwhile, toast the coconut in a pan over medium heat, stirring constantly until browned (about 5 minutes).
14. Serve the cooled tart with whipped cream and toasted coconut.