clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rhubarb-Lime Cashew Cream Tart

  • Yield: 1 9" tart 1x


This tart is not only vegan and gluten-free but also paleo-friendly with a coconut flour shortbread crust. I'm actually on the fence about the coconut flour texture, which was very sandy to me, but my husband really loved the crust so it seems to be a matter of personal taste. I think in the future I would add some almond meal to balance it out. You be the judge.




  1. Preheat oven to 350˚F
  2. Pulse together all ingredients until they come together in a ball in a food processor. (I did this in the Blendtec Twister Jar attachment)
  3. Press crust into tart pan and up sides evenly using fingers. Prick crust with a fork all over. Bake for 10 minutes at 350˚F on a baking sheet (for easy maneuverability) on the middle rack.
  4. Remove crust from oven and let cool to room temp in tart pan on a cooling rack.