Yes, another rhubarb recipe. I have been seeing it everywhere and it’s one of my favorite ingredients for spring baking so why not!
This tart doesn’t require a long time to make and if you have some leftover pastry dough you can roll it 5mm thick and cut out some delicious biscuits.
Pecan sable pastry
320 g flour
200 g vegan butter – it should be cold and cubed, I usually like the vegan block one for this kind of pastry because it’s harder and works better
120 g icing sugar
80 g ground pecans
Pinch of salt
80g melted vegan chocolate
1 tbsp almond milk
Mix flour and butter until the texture resembles breadcrumbs. Add the icing sugar, pecan flour salt and lemon zest and mix. Finally add the melted chocolate and bring together the pastry quickly, add the milk if needed. Rest in fridge for 1h. Roll out 3mm thick and line the tart tin, you will not need to poke holes as sable pastry doesn’t puff in the oven. Freeze for 30’ then bake at 170’ fan with baking beans for 10-15’ and 30 more minutes at 155 fan without the beans.
Vanilla creme pat
220g almond milk
35g maple syrup
1 vanilla bean
Put the milk and the vanilla bean on the heat and mix syrup and cornflour in a bowl.Once the milk is warm, pour it on the dry mix and discard the vanilla bean. Pour the milk in batches and stir with a spoon to avoid having lumps in the bowl. Then pour back in the saucepan and put back on the stove. Keep whisking with a balloon whisk until the cream thickens. Set aside with cling film touching the top to prevent a skin from forming.
Bake rhubarb chunks brushed with maple syrup in the oven at 160 fan for 30-35 minutes. Once ready, decorate the tart with them and fresh strawberries (or any fresh fruit cut in small strips will do).