Sticky Rhubarb Meringue Tartlets

This deliciously gluten-free tart is low kilojoule too.

The ingredient of Sticky Rhubarb Meringue Tartlets

• 60g 1 3 cup dry roasted almonds
• 45g 1 4 cup natural seed mix with pine nuts
• 120g fresh dates pitted chopped
• 2 tsp coconut oil
• 190g 1 1 2 cups finely chopped rhubarb
• 65g 1 2 cup peeled finely chopped green apple
• 1 tbsp water
• 60ml 1 4 cup maple syrup
• 1 egg white
• pinch of salt

The Instruction of sticky rhubarb meringue tartlets

• spray six 6cm base measurement round fluted tart tins with removable bases with oil coarsely chop almonds and seed mix in a food processor add dates and coconut oil and process until sticky use wet hands to press mixture into tins chill for 1 hour
• place rhubarb apple water and 1 tablespoon of maple syrup in a saucepan over medium low heat cook stirring occasionally for 10 minutes or until fruit is tender cool completely
• use electric beaters to whisk egg white and salt in a bowl until soft peaks form gradually add remaining maple syrup whisking on high speed or until thickened spoon into a piping bag fitted with a 1cm plain nozzle
• remove tarts from tins divide rhubarb mixture among tarts pipe meringue over each tart use a blowtorch to caramelise the meringue serve immediately

Nutritions of Sticky Rhubarb Meringue Tartlets

fatContent: 213 905 calories
saturatedFatContent: 10 2 grams fat
carbohydrateContent: 0 8 grams saturated fat
sugarContent: 29 7 grams carbohydrates
fibreContent: 23 8 grams sugar
proteinContent: n a
cholesterolContent: 4 5 grams protein
sodiumContent: 377 milligrams cholesterol

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