Rhubarb yogurt tarte

Ingridients:

-          50 g oats
-          100 g grated nuts
-          50 g coconut flakes
-          1 pinch of salt
-          80 g spelt flour (or rice flour, ...)
-          5 tbsp. liquid coconut oil
-          1 tablespoon honey or maple syrup
-          400 g yogurt
-          250 g cream
-          3 sheets of gelatine
-          2-3 tablespoons honey
-          1 vanilla bean
-          1 tsp grated lemon peel
-          approx. 8 sticks of rhubarb
-          3 tablespoons honey or maple syrup

Preheat the oven to 180°C top and bottom. Grind the oats with the coconut flakes in a blender. Mix with the rest of the ingredients. The dough is very crumbly. (If it is too crumbly, add a little water.) Put the dough into the tarte pan and press down with your fingers all around. Bake in oven for about 10 - 15 minutes until golden brown and crisp. Let it cool.

Soak the gelatine in cold water. Whip the cream until stiff. Mix the yogurt with honey, vanilla and lemon zest. Put 3 tablespoons of yogurt in a small saucepan and heat. Dissolve the gelatin in it, add it back to the remaining yogurt while stirring and mix well. Then fold in the whipped cream and pour the mixture into the tarte pan. Leave to set in the refrigerator for about 1 hour.

Wash the rhubarb and cut it into pieces of equal length, just as wide as the pan. Boil water and add  maple syrup. Add the rhubarb to the pot and soak until tender, about 5 minutes. Carefully remove and let it drain and cool on a cloth.

Remove the tarte from the refrigerator and place the rhubarb pieces on top. Put the finished tart in the refrigerator for another 2-3 hours.