vegan rhubarb crumble tart

Vegan Rhubarb Crumble Tart

30 Mins     45 Mins     Medium     5

An elegant twist on the classic rhubarb crumble. Best eaten on the day, it's the perfect dessert for when you have guests. Delicious served warm with a generous scoop of vanilla ice cream.

Serves 8-10

Ingredients:

Pastry

  • 175g plain flour
  • 100g cold vegan butter, cubed
  • 75g icing sugar
  • 2 tbsp unsweetened non-dairy milk

Filling

  • 750g rhubarb, chopped
  • 120g caster sugar

Crumble

  • 75g plain flour
  • 75g cold vegan butter, cubed
  • 25g rolled oats
  • 25g ground almonds
  • 50g light brown sugar
  • 1/2 tsp ground ginger
  • handful flaked almonds

Instructions:

  • To make the pastry base, put the plain flour, diced butter and icing sugar in a food processor and pulse until the mixture resembles bread crumbs. Start to pour in the milk with the processor on the lowest setting until the mix starts to come together to form a dough. Tip the dough onto a floured surface and shape into a ball, then roll out into a large enough circle to line a 23cm tart tin. Line the tin with the pastry and chill in the fridge for at least 30 minutes before using.
  • Preheat the oven to 160C fan. Mix the rhubarb and sugar together and tip onto a baking tray. Bake for 30 minutes, then remove from the oven and leave to cool in the juices before tipping into a sieve.
  • Turn the oven up to 180C/350F fan. Line the pastry case with parchment paper and fill with baking beans, then bake for 20 minutes. Remove the baking beans and parchment paper and bake for another 5-10 minutes or until it starts to turn golden brown.
  • While waiting for the pastry base to finish baking, start the crumble. Using your fingers, rub the crumble ingredients together until combined. Place in the fridge until needed. Once the base is done, remove from the oven and lower the temperature down to 160C fan. Spoon the rhubarb into the pastry case and top with the crumble and flaked almonds. Bake for 20-25 minutes. Leave to cool for at least 10 minutes in the pastry tin before serving.
Best eaten on the day of baking.

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