Strawberry Rhubarb Mini Tarts

  • Servings : 9
  • Prep Time : 0m
  • Cook Time : 9m
  • Ready In : 0m
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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 1 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 1½ tsp chia seeds and 1½ Tbsp 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 tsp 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 the fruit mixture.
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.
Nutritional data for coconut sugar version: cal: 192, Fat: 7 g, Sugar: 22 g, Protein: 3 g, Carbs: 26 g, Fiber: 3 g.

Nutrition Information for low carb version:
Serving size: low Carb version, 1 mini tart Calories: 126 Fat: 7 g Carbohydrates: 10 g/ Net Carbs: 7 g Sugar: 6 g Fiber: 3 g Protein: 3 g


  • 2 pints of fresh strawberries, hulled and cut in half
  • 2 to 3 large stalks of rhubarb, choppped
  • ⅓ Cup of coconut flour
  • ¾ Cup organic coconut sugar, or ⅓ Cup maple syrup or granular, low carb sweetener equivalent
  • 1½ tsp chia seeds
  • 1½ Tbsp cold water
  • ½ Cup Coconut Flour
  • ⅓ Cup Melted Grass Fed Butter or melted Coconut oil
  • 1 Egg
  • 2 tsp Coconut sugar, or 2 tsp honey, or 12 drops stevia liquid for low carb


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