The combination of fresh strawberries and rhubarb has always been a favorite of mine. I recently bought this tart pan and this strawberry rhubarb tart was the very first tart I baked in it. It has a removable bottom piece, so it came out very easily and in-tact! For this tart recipe, I created a gluten free, dairy free, vegan crust. I mostly wanted to make a crust without butter, and try to make it healthier. That led me to using almonds and oats for the “flours” and dates and coconut oil to hold the dough together. For the filling, I used a basic crème pâtissière, but if you want…