This was the first time I’ve made a tart, I used to just buy them and stick them in the microwave, but most tarts, even if they don’t contain milk are glazed with it, or eggs. It was about time I started making my own. This is Nick’s absolute favorite dessert, thanks to his granny who used to bake them for him. It’s funny, I always see grannies as the type to bake tarts but mine never did. I wonder where I got that stereotype from? There are loads of vegan rhubarb tart recipes out there, but this is just what worked for me. One that I want to try in the future contains not just rhubarb but strawberry (yum yum) over at the Rural Vegan blog
For the rhubarb and sugar filling, I added some flour as I made a peach crumble from La Dolce Vegan a while ago, and the flour/sugar seemed to form a wonderful syrup. The rhubarb came from my fathers garden, so now I have tonnes of the stuff. It’s immense, particularly the leaf which he stripped off for me, it’s was pretty much as big as me!
Anyone have any suggestion of how else to eat it other than tart, and stewed rhubarb with custard (I have yet to try the vegan custard I found in Tescos)?
4 large stalks of Rhubarb
3/4 cup regular sugar
1/4 cup flour
3 tablespoons lemon juice
Chop up the rhubarb into 1/2 inch pieces and mix with the rest of the filling. Leave it to sweat.
2 cups plain flour
Pinch of salt
1/2 cup margarine
1/5 cup water
Mix the flour and margarine with your hands until crumbly. Gradually add water (you may not need it all) until the dough sticks together when you squish it together. Roll out roughly and put in cling film. Leave in the fridge for about a half hour before rolling out two circular pieces. Place one in your pie dish, add the filling, then place the other on top. Crimp the edges and poke a few holes into the top. You can then glaze the top with a little bit of soy milk. I cooked my tart for about 75 minutes at gas mark 4 (Thats 350 degrees folks) but cooking times vary from oven to oven. Leave to sit for a few minutes before cutting a big slice to have with a large mug of tea. The tart was lovely, it left the house smelling great for a few hours and our tummy’s nicely satiated with a good combination of bitter and sweet.