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Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Servings 4


  • 1 stalk rhubarb, chopped into 1-inch pieces
  • 1 cup chopped strawberries
  • 1 cup almonds
  • 1 cup rolled oats
  • 2 tbsp coconut oil
  • 4 pitted dates
  • 1 egg
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract


  • Add the almonds to a Thermomix┬« mixing bowl or food processor and blend into almond flour.
  • Add the oats, dates, and coconut oil and blend into a moist dough.
  • Press the dough into a greased tart pan.
  • Place the tart pan in the fridge to chill.
  • Add the milk, egg, sugar, vanilla and flour to a Thermomix┬« mixing bowl or pot over medium heat and cook at 90 degrees C on speed 4 for 8 minutes (or stir constantly while cooking in the pot until thick).
  • Spread the creme patissiere over the tart crust and top with the fruit.
  • Bake at 350 degrees F for 20 minutes.