Rhubarb Tart

by Edward Daniel
Caption of Rhubarb Tart. Image by Edward Daniel (c).

Rhubarb Tart is another of my favourite dishes. This Rhubarb Tart is made with gluten-free shortcrust pastry – I like to make my own pastry with my own blend of flours; this is pastry mix is after much experimentation. What I love is the rhubarb is actually tart.

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London –  I like to support small outlets, where I can.  You can find the shop here

Caption of Rhubarb Tart. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Filling
  • 500g rhubarb
  • 100g maple syrup
  • ½ lemon, juice
  • Dry ingredients
  • 100g amaranth seeds
  • 50g oats
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • Pinch of salt
  • 75g tapioca flour
  • Wet ingredients
  • 30g prune puree
  • 8tbs filtered water
  • 40g coconut oil
  • Olive oil for lining

Instructions

  1. The easier option is to blend the rhubarb, maple syrup and lemon juice in processor. The more difficult option is to cut the rhubarb into thin strips and baste with a mixture of maple syrup and lemon juice. You decide.
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  4. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
  5. Weigh the dough and separate into balls of around 75g if using 6 small tart tins.
  6. Line the tart tins with olive oils to ensure that the dough doesn’t stick.
  7. Place a dough ball between two baking sheets and roll into a circle – the circle should be large enough to cover the base of the tart tins. Cut away any excess. Bake the tart shells in the oven for 10 minutes. Remove from the oven.
  8. Add the rhubarb mixture to the base of the tart shells. Bake in the oven for around 30 minutes.
  9. Serve with vegan cream or ice-cream.

 

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