Strawberry Rhubarb Tart with Lentil Filling & Crust

Directions

1. Preheat oven to 350˚F (180˚C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
2. For the crust: combine all ingredients thoroughly. Press well into lined baking dish. Bake until firm and slightly golden, approximately 10 minutes. Remove from oven and allow to cool.
3. Strawberry rhubarb topping: combine sugar and 2 Tbsp (30 mL) of water in a medium saucepan. Heat and simmer until all of the sugar dissolves. Stir in rhubarb and gently cook on medium heat until tender, approximately 8-10 minutes, stirring often. Mix in strawberries.
4. In a small bowl, whisk together the cornstarch and remaining 2 Tbsp (30 mL) of water. Stir into the saucepan with the fruit. Continue to cook on medium heat while gently stirring until the mixture has thickened, approximately 4-5 minutes. Using a spatula, transfer the thickened topping to a medium metal bowl. Set aside to cool completely.
5. For the filling: combine cream cheese, butter, sugar, and vanilla bean seeds until smooth and sugar has dissolved. Stir in lentils. Spread evenly over the cooled crust. Chill.
6. Once the fruit filling has cooled, pour evenly over the cream filling and chill for 4 hours.
7. Cut and serve with chopped fresh mint.