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Finally spring has come- Time to get baking!

Happy weekend everyone! So this year has been pretty hit and miss weather wise right? This has meant a delayed reaction to the allotment. With this wash out weather and freak snow we haven't been able to get planting! However spring has finally come, and so our returning crop is now starting to flourish. Blossom is on the trees, buds are growing and the first crop of the year is ready to pick! ... Rhubarb :-)

With all the lovely products I now have in my kitchen cupboard (thanks to Groovy Food Company) it was time to get baking.

I decided to create a rhubarb and white chocolate tart. Using coconut flour for the pastry case, homegrown rhubarb for the filling along with some vegan white choco, YUM!

Here is the recipe for my GF Vegan Rhubarb and White Chocolate Tart. (Serves 10-12)

Ingredients:

For the Pastry:

  • 250g Coconut Flour

  • 50g Icing Sugar

  • 125g Vegan Spread

  • x1 equivalent Egg Replacer

  • 1 tsp Lemon Juice

  • Coconut Milk

For the Filling:

  • 4 tbsp Caster Sugar

  • 250ml Alpro Coconut Cuisine

  • 200g Vegan White Chocolate

  • 30g Vegan Spread

  • 1tsp Vanilla Extract

  • 4 sticks of stewed Rhubarb

Method:

Preheat the oven to 180 degrees and begin to prepare the pastry.

  • Sift coconut flour and icing sugar into a bowl.

  • Work in the vegan spread with your fingers, combine until you achieve a breadcrumb texture.

  • Mix the egg replacer with the lemon juice and then add to the flour mixture along with a splash of coconut milk.

  • Work the mixture into a dough, keep adding coconut milk as needed.

  • When you have achieved a firm dough, roll into shape and chill. (I would do for a minimum of 30mins, but if you can do the day before or a few hours before, even better).

  • Blind bake the pastry for 10 minutes, then remove baking beads and bake for a further 12 miuntes, or until firm and biscuit like.

Whilst the dough is chilling prepare the filling.

  • Heat the Alpro coconut cuisine in a pan on a low heat, when it starts to bubble add in the chocolate.

  • Stir the mixture on a low heat until smooth.

  • Once smooth add the vegan spread and caster sugar along with a dash of vanilla extract.

  • Spread over the rhubarb onto the base of the pastry case until you have an even layer covering the bottom.

  • Then pour over the chocolate mixture and set aside to chill.

  • I would allow a few hours for the tart to set, but if you can leave it until the next day even better!

I have sprayed mine gold, just to add to the end product!

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