Vegan Rhubarb Tart
A delightful dessert that perfectly balances tart and sweet flavors, featuring a creamy almond milk filling and fresh rhubarb in a homemade crust.
Ingredients
For the Tart Crust
- 1.5 cups all-purpose flour Can substitute with gluten-free flour for gluten-free option.
- 0.5 cups coconut oil or vegan butter Coconut oil gives a slight coconut flavor.
- 0.25 cups powdered sugar
- 0.25 teaspoons salt
- 3-4 tablespoons cold water Use just enough to form a dough.
For the Rhubarb Filling
- 2 cups rhubarb, chopped Fresh rhubarb is ideal.
- 0.5 cups sugar
- 1 tablespoon cornstarch
- 1 teaspoons vanilla extract
For the Almond Filling
- 1.5 cups almond milk Can substitute with soy or oat milk.
- 0.25 cups cornstarch
- 0.5 cups sugar
- 1 teaspoons vanilla extract
Instructions
Preparation
- Gather all your ingredients. Wash and chop the rhubarb.
- In a mixing bowl, combine flour, coconut oil, powdered sugar, and salt. Mix until crumbly, then gradually add cold water until the dough forms a ball.
Assembly and Baking
- Press the dough into a tart pan evenly, covering the bottom and sides, and prick the bottom with a fork.
- Preheat your oven to 350°F (175°C) and bake the crust for 15-20 minutes until lightly golden.
- In a saucepan, combine rhubarb, sugar, and cornstarch over medium heat until rhubarb softens.
- Stir in vanilla extract to the rhubarb and allow to cool slightly.
- In another saucepan, whisk almond milk, cornstarch, sugar, and vanilla. Cook over medium heat, stirring constantly until thickened.
- Pour the almond filling into the baked tart shell, followed by the rhubarb mixture on top. Ensure even distribution.
Cooling and Serving
- Allow the tart to cool, then chill it in the fridge for at least two hours before serving.
- Slice and serve chilled, optionally garnished with fresh fruit or powdered sugar.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.