05/28/2025Pastries - Desserts
Rhubarb Almond Tart
Servings
6
Ingredients
Cups
The crust
- -all-purpose flour 200 (g)
- -sugar 50 (g)
- -flower of salt 1 (pinch)
- -plant-based margarine 80 (g)
- -plant-based milk 50 (mL)
Almond cream
- -almond powder 180 (g)
- -sugar 3 (tbsp)
- -plant-based margarine 3 (tbsp)
- -cornstarch 2 (tbsp)
- -soy milk 125 (mL)
- -Rhubarb 10 (stalk)
- -sugar 2 (tbsp)
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Steps
- Remove the rhubarb leaves, then peel off the outer strings from each stalk. Cut 8 stalks into chunks and rinse them. In a mixing bowl, toss them with the two tablespoons of sugar and let them macerate in the fridge for two hours (or overnight).
- Cut the remaining two stalks into small pieces and cook them in a saucepan over medium heat for about 15 minutes, until they turn into a compote.
- Prepare the tart crust: Mix the sugar, flour, and a pinch of salt. Work in the margarine with your fingertips. Then pour in the plant-based milk and form a ball of dough. Let it rest for 15 minutes.
- Prepare the almond cream: In a bowl, mix the margarine and sugar together, then add all the other ingredients and stir until combined.
- Preheat the oven to 180°C (355°F). On a floured surface, roll out the tart dough. Transfer it to your greased tart ring and trim off the excess around the edges.
- Pour the almond cream into the tart crust. Spoon the rhubarb compote over it in several spots. Then arrange the rhubarb chunks across the entire surface of the tart.
- Bake for about 40 minutes!
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Rhubarb Almond Tart
For: 6-8 serv.Difficulty: EasyPreparation: 20 minCooking: 40 minFridge: 2h00
Ingredients
The crust
- -all-purpose flour 200 (g)
- -sugar 50 (g)
- -flower of salt 1 (pinch)
- -plant-based margarine 80 (g)
- -plant-based milk 50 (mL)
Almond cream
- -almond powder 180 (g)
- -sugar 3 (tbsp)
- -plant-based margarine 3 (tbsp)
- -cornstarch 2 (tbsp)
- -soy milk 125 (mL)
- -Rhubarb 10 (stalk)
- -sugar 2 (tbsp)
Steps
Steps
- Remove the rhubarb leaves, then peel off the outer strings from each stalk. Cut 8 stalks into chunks and rinse them. In a mixing bowl, toss them with the two tablespoons of sugar and let them macerate in the fridge for two hours (or overnight).
- Cut the remaining two stalks into small pieces and cook them in a saucepan over medium heat for about 15 minutes, until they turn into a compote.
- Prepare the tart crust: Mix the sugar, flour, and a pinch of salt. Work in the margarine with your fingertips. Then pour in the plant-based milk and form a ball of dough. Let it rest for 15 minutes.
- Prepare the almond cream: In a bowl, mix the margarine and sugar together, then add all the other ingredients and stir until combined.
- Preheat the oven to 180°C (355°F). On a floured surface, roll out the tart dough. Transfer it to your greased tart ring and trim off the excess around the edges.
- Pour the almond cream into the tart crust. Spoon the rhubarb compote over it in several spots. Then arrange the rhubarb chunks across the entire surface of the tart.
- Bake for about 40 minutes!