Strawberry rhubarb tart

ingredients

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1 low-fat shortcrust pastry (Here: Betti Bossi, Coop)
2 eggs
50g ground almonds
150g erythritol
150g strawberries
420g rhubarb

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Procedure to follow

Preheat the oven to 180°C.
Cook the dough until completely cooked for 12 minutes (it should not be completely cooked but just a little to prevent the appliance from soaking it).
Whisk the eggs with 100g of erythritol then add the ground almonds.
Wash and cut the strawberries into pieces, then add them to the previous mixture.
Pour the mixture over the pie crust.
Wash and cut rhubarb.
Place the rhubarb pieces on the base (If you are inspired by psychedelic pies, you can take inspiration from the YouTube video “Geometric pie” to create a patern).
Sprinkle the tart with the remaining 50g of erythritol.
Bake for 30 minutes at 180°.
Decorate the pie with a few strawberries cut in half.

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Calories and macros (for 1/8 of a pie = 1 slice)

178 kcal, 6 g protein, 16 g carbohydrates, 9 g fat