Rhubarb White Chocolate Tart with Candied Kumquats (gluten-free)

INGREDIENTS

1 1/2 cups

Kumquats

Lemon, Zest of

1 1/2

lbs Rhubarb, fresh or frozen

1 1/2 cups

Silken tofu

1 tsp

Kumquat sugar syrup

1 tbsp

Lemon juice, fresh

7/8 cup

Almond flour

1 3/8 cups

Cane sugar

1/2 cup

Cornstarch

1/2 tsp

Kosher salt

7/8 cup

Oat flour

7/8 cup

Sweet rice flour

3 tbsp

Tapioca starch

5 oz

White chocolate

1 cup

Butter, unsalted

1 tbsp

Heavy cream

1/2 cup

Water

¾ cups (150g)