Strawberry Rhubarb Tart with Lentil Filling & Crust – Lentils.org

Ingredients

• CRUST:
• 1 cup (250 mL) graham wafer crumbs
• 1/4 cup (60 mL) green lentil flour
• 3 Tbsp (45 mL) granulated sugar
• 5 Tbsp (75 mL) unsalted butter, melted
• TOPPING:
• 1/2 cup (125 mL) granulated sugar
• 4 Tbsp (60 mL) water, divided
• 2 cups (500 mL) chopped frozen rhubarb
• 2 cups (500 mL) quartered fresh strawberries
• 5 tsp (25 mL) cornstarch
• FILLING:
• 8 oz (225 g) cream cheese, softened
• 2 Tbsp (30 mL) unsalted butter
• 1/4 cup (60 mL) granulated sugar
• half vanilla bean, scraped
• 1/ 3 cup (75 mL) cooked split red lentils
• mint leaves (garnish)