⅓CupMelted Grass Fed Butter or melted Coconut oil.
1Egg.
2teaspoonCoconut sugaror 2 teaspoon honey, or 12 drops stevia liquid for low carb.
Instructions
Preheat Oven to 400 F, and oil a muffin pan or a pie pan.
In a large bowl, mix the ⅓ cup coconut flour with the ¾ cup coconut sugar.
Add strawberry halves and chopped rhubarb, and toss with the flour/ coconut sugar.
Let fruit and flour/ sweetener mix sit in bowl for 30 minutes.
In small bowl, mix 1 ½ teaspoon chia seeds and 1 ½ tablespoon water and put in the fridge for 15 minutes.
while waiting for fruit to set, start making tart crust.
Mix in large bowl: ½ cup coconut flour, ⅓ cup melted butter or melted coconut oil, one egg, and 2 teaspoon coconut sugar.
Mix until pie dough forms ( looks like play dough).
Press small balls of dough into a muffin pan for mini tarts, or whole dough ball into a pie tin for whole tart.
Take chia seed mix out of fridge and add to fruit mixture, and stir into fruit.
Add spoonfuls of fruit mixture to fill the crusts in muffin pan or the crust in pie tin.
Bake in oven for 13 to 16 minutes for mini tarts, or 20 to 25 minutes for whole pie pan. Make sure to check at shortest time to see if edges of crust are browned.
Let cool completely, and refrigerate for 4 hours to overnight to let filling set.
Do not cut into before refrigerated, it won't be firm and set.
Notes
Nutritional data for Low carb version using swerve sweetener: Servings: 9 tarts, Serving size: 1 mini tart out of 9, Calories: 126 Fat: 7 g Carbohydrates: 10 g/ Net Carbs: 7 g, Sugar: 6 g, Fiber: 3 g, Protein: 3 gNutritional data for Paleo version using coconut sugar: cal: 192, Fat: 7 g, Sugar: 22 g, Protein: 3 g, Carbs: 26 g, Fiber: 3 g.*all nutritional data are estimates based on the products I used.*