Rhubarb White Chocolate Tart

Brighten up any dessert table with this rhubarb white chocolate tart with candied kumquats! (With a secret ingredient!)

Gluten-Free White Chocolate Crust:
¾ cup +2 tablespoons (105g) almond flour
¾ cup +2 tablespoons (140g) sweet rice flour
¾ cup +2 tablespoons (96g) oat flour*
3 tablespoons (18g) tapioca starch
3 ounces white chocolate, chopped into ¼-inch chunks
¾ cup unsalted butter, room temperature
¼ cup + 2 tablespoons (75g) cane sugar
¼ teaspoon kosher salt
Zest of 1 lemon
1 tablespoon fresh lemon juice

Rhubarb Filling:
1½ pounds fresh or frozen rhubarb (I used 5-6 stalks), cut into ½-inch chunks.
1 cup (200g) cane sugar
½ cup (30g) cornstarch
1½ cups silken tofu
¼ cup unsalted butter
¼ teaspoon kosher salt

Candied Kumquats:
1½ cups (½ pound) kumquats, sliced ⅛-inch thick, seeds removed
¾ cups (150g)
½ cup water

White Chocolate Drizzle:
2 ounces white chocolate, chopped into ¼-inch chunks
1 tablespoon heavy cream
1 teaspoon kumquat sugar syrup (from the candied kumquats)

View the full recipe at Snixy Kitchen →