"A flaky olive oil-based crust filled with lemon coconut cream and topped with rhubarb."
Vegan Lemon Rhubarb Tart
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 cups all-purpose flour
- 1/4 cups cold water
- 1/4 cups olive oil
- 1/4 teaspoon salt
- 1 cups coconut milk
- 1/2 cups sugar
- 3 tablespoons corn starch
- 1 whole lemon
- 4 stalk rhubarb
Method
Step 1
Preheat oven to 425 F. Add the crush ingredients to a Thermomix or stand mixer and mix well until a crumbly dough is formed.
Step 2
Roll the dough out to fit a pie dish and press into it, then poke holes all around with a fork to prevent bubbles during baking. Pre-bake the crust for 8 minutes then remove from the oven to cool.
Step 3
Add the filling ingredients to a Thermomix and blend, then transfer to the pie crust. Top with chopped rhubarb in any design you would like, and brush with jam or sprinkle with sugar.
Step 4
Bake at 375 F for 40 to 45 minutes.