Sweet, yet refreshing, these lemon rhubarb tartlets are the perfect spring dessert. Sweet rhubarb jam is filled in a buttery, flaky gluten-free shortbread crust.
In a medium saucepan, combine all rhubarb filling ingredients. Stir with a wooden spoon or spatula to combine. Bring mixture to a simmer over medium heat which should take 3-4 minutes. Stir frequently, trying not the burn the bottom. Cook for 7-8 minutes over medium heat until reduced, thick, and jam-like. Transfer to a glass jar and let cool to room temperature. Transfer to the fridge to cool completely for 20 minutes.
While filling is refrigerating, prepare the dough. In a large mixing bowl, whisk together almond and coconut flour. Cut the hardened coconut oil into the flour until they resemble pea-sized pieces. Add maple syrup and lemon zest. Use a wooden spoon to combine then use your hands to gather dough into a ball. Wrap tight in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350 degrees. Take dough out the fridge. Grease a muffin tin with oil or cut small strips of parchment paper and lay on the bottom (allows you to slip out the tart). Take 2 tbsp of dough and roll into a disc. Place on the bottom of the muffin tin slot and press up the sides to form a small tart mold. Repeat with the remaining dough. Prick the bottom of the tart three times with a fork. Bake for 10-12 minutes until golden brown. Let cool for 5 minutes in the tin before transferring to a wire cooling rack to cool for 10 minutes more.
Once crusts have cooled, spoon in 1 heaping tbsp of rhubarb filling into each one. (Optional): top with vegan yogurt or whipped cream.