I wanted to post this recipe with the last post I wrote, but it started to get a little long and I didn’t want to bore everyone so I’m posting it today instead. Using some of the resources in this post, I was able to create the following delightful dessert!
This dessert is made with sour cream, sprouted flour and sweetened with honey. You could almost say it’s healthy, but definitely nothing to feel bad about eating as a lovely snack or dessert. I’ll go into detail about the ingredients in a little bit.
This just tastes like Spring on a fork. The crust is slightly sweet with an earthy balance. It’s topped with honey sweetened sour cream (a trick I learned from Donna Hay who has become a regular “visitor” in our house) and topped with roasted rhubarb jam (thanks to the Joy of Cooking for the inspiration for the jam).
About the crust:
You can use regular flour for this recipe but if you follow a traditional food diet you’ll want to use sprouted flour for this. I haven’t found a way to soak this and get a successful result.
About the filling:
The sour cream is full of healthy probiotics, but you could sub in yogurt cheese if you prefer. Just make sure what ever you use is THICK. Really thick. Don’t try to sub in low fat sour cream that is runny. You want something that is between yogurt and cream cheese for consistency. You’ll have to trust me when I say, it’s delish with sour cream. I was very surprised when I first tried it too. You’ll even have to exhibit some self control not to eat it right out of the bowl!
For the Jam:
No words needed here, but I’ll try. Oven roasted rhubarb with honey just sounds delicious. It is still quite tart, but blends nicely with the sweetness of the sour cream filling. If you like it a little more sweet, you can always adjust the sweetness by adding more honey at the end.
Sweet Almond and Sprouted Flour Shortcrust
- 2/3 cups butter
- 1/3 cup coconut sugar
- 2 cups sprouted flour
- 1/3 cup almond meal
- 1/4 cup to 1/3 ice cold water (add as needed)
In a food processor, add the butter, sugar, flour and almonds. Process until the mixture looks like crumbs. Slowly drizzle 1 Tbsp of ice cold water at a time until the dough begins to come together. Remove the dough from the food processor and knead it into a ball. Cover it with plastic wrap and place in the fridge to cool for 30 minutes.
Preheat the oven to 400 F. Roll out the dough and place it in a tart pan or pie plate. Using a fork prick holes all over the crust and bake for 20 minutes. Remove and allow the crust to cool before filling.
Roasted Rhubarb “Jam”
- 4 cups rhubarb, chopped into 1 inch slices
- 1/4 cup water
- 1/4 cup honey
- 1-2 Tbsp of Brandy
In a large mixing bowl, mix 4 cups of chopped rhubarb, water, honey and brandy. Pour the mixture into a baking pan and bake at 400 F for 30 minutes. Remove from the oven and allow the mixture to cool. Refrigerate until ready to use.
Honey Cream Filling
- 1 cup sour cream
- 1/4 cup raw honey
- 1 Tbsp orange brandy (optional)
Here you’ll want to use a VERY thick sour cream. Add the honey and brandy to the sour cream and mix until no lumps remain. A small whisk may be required depending on how thick the sour cream is. The sour cream will firm up a little if returned to the fridge to cool.
To assemble the tart, first spread the Honey Cream Filling in an even layer. Next add the Rhubarb Jam. Serve cold. Store, covered in the fridge.
I’m sharing this with Real Food 101, Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, A Little Bird Told Me, Fat Tuesday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.