For 4 tartlets: For the rhubarb filing:
- 700 g rhubarb
- 10 cl balsamic vinegar
- 2 tbsp rapadura sugar
For the crust:
- 150 g tigernut flour
- 50 g avocado
- 1 tbsp almonds butter
- 1 tbsp agave sirup
The day before, prepare the rhubarb: Place the sugar in a small pan and heat up until having caramel. Outside the fire, pour carefully the balsamic vinegar, let it boil about 2-3 minutes and remove of the fire.
Peel the rhubarb and cut it in small segments. Place it in a deep plate, pour the balsamic sirup and combine to coat the rhubarb.
Let marinate about a night in the fridge, stirring from time to time.
The day after, make the crust: Sieve tigernut flour in a large bowl.
In a food processor, mix avocado, almonds butter and agave sirup until smooth. Pour the mix in the flour and combine by hand in order to have dough. Let aside in the fridge.
Cook the rhubarb: Heat up a frying pan, put the marinated rhubarb inside and cook it in its marinade, stirring from time to time until the segments are soft. If the rhubarb sick to the pan, add a little water.
Preheat the oven th 6 (200°C). Make the tartlets: Divide the dough into 4 pieces, roll them into balls and spread them in 2-3 mm-thick small circles. Place every circles into a small greased pie plate, distribute the rhubarb on the middle and draw up the sides of the crust over the filing.
Bake the tartlets about 10 minutes, turn off the oven and keep up the baking 10 minutes more.
Let rest a couple of minutes before removing the tartlets from the cooking plates and let them cool on a baking rack.