Rhubarb raspberry tart
Recipe type: Dessert
  • Dough ingredients (for 24-25 cm or 10 inch diameter tart pan):
  • 1 tbsp raw cane sugar
  • ½ tsp salt
  • 1 cup all-purpose flour (I used half all-purpose and half whole wheat pastry flour)
  • 6 tbsp (85 g) chilled unsalted butter (I used Bio Soya vegan butter)
  • 1 large egg, beaten
  • Filling ingredients:
  • 2 cups previously washed and chopped rhubarb
  • 1 cup (200 g) raspberries (I used fresh but frozen can be used too as long as you put away all excess water)
  • 3 tbsp coconut sugar (other sugars can be used too and if you like sweeter desserts, add another 1-2 tbsp)
  • 1 tsp vanilla paste or vanilla extract
  1. Dough preparation
  2. Whisk sugar, salt, flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  3. Turn out dough onto a lightly floured surface and knead until smooth. Wrap in plastic and chill until firm, at least 2 hours. I left it in the fridge overnight and baked the tart the following day. Dough can be made 2 days ahead.
  4. When ready to use, form dough into a disk (easier to do if you put plastic foil over the dough when rolling) and gently move it to previously prepared tart pan (greased and baking paper on the bottom). Don't worry if the dough is breaking, just press it with your fingers into the pan until it's nice and smooth.
  5. Filling preparation
  6. In a large mixing bowl combine chopped rhubarb, raspberries, sugar and vanilla, mix well using a spoon. You can also put a spoon of flour if the filling looks too liquid but I found it that there is no need. Even if it looks a bit liquid while baking, after when it's cooling, the filling thickens even without the use of flour. Put the filling evenly on top of the dough and bake on 180 C (356 F) for 20-25 minutes.
  7. Leave the tart to cool a bit before serving as it's easier to cut the slices. Serve it with whipped coconut cream, regular whipped cream or some vanilla ice cream. Enjoy! :-)
Recipe by Travelling oven at http://www.travellingoven.com/2015/05/rhubarb-raspberry-tart/