Rhubarb and walnut tart
450g rhubarb, washed
4 tbsp water
4 tbsp orange juice
110g unrefined or coconut sugar
½ tsp ground cardamom
1 tsp finely grated orange rind
Cooking oil spray
80g fresh dates, pitted
1 egg white
Honey crème patissiere
1 vanilla bean
4 egg yolks
50g plain spelt flour
Preheat oven to 180°C.
Trim ends of rhubarb, cut stems into 12cm lengths.
Place rhubarb in a medium ovenproof dish with water, juice, sugar, cardamom and rind; stir to coat.
Roast for 15 mins; cool.
Refrigerate until cold.
To make honey crème patissiere, split vanilla bean lengthways; scrape out seeds.
Combine vanilla bean and seeds, and milk in a small saucepan.
Bring to the boil over a medium heat; stand for 5 mins.
Whisk egg yolks, honey and flour in a medium saucepan.
Gradually whisk in strained hot milk.
Cook, stirring, over medium heat for 5 mins or until mixture boils and thickens.
Transfer to a medium heatproof bowl; place plastic wrap directly on surface of crème patissiere.
Cool for 20 mins; refrigerate until cold.
Coat a 5 inch x 14 inch loose-based flan tin with cooking oil spray.
Process walnuts and dates to a fine crumb.
Add coconut oil and egg white; pulse to combine.
Press crumb mixture evenly on base and side of flan tin; bake for 10 mins.
Cool in tin.
Remove from tin; place on a platter.
Spoon crème patissiere into tart shell; top with rhubarb, drizzle with rhubarb juices.
Slice and serve.