I’m a fan of dessert that leaves me satiated, that sense of that’s-me-done-on-the-sweet-front-for-today-thanks. And these Raspberry & Rhubarb tartlets certainly fit the bill.
To boot, this is a vegan formula which, in these heady dairy-free days of mine, suits me just fine. The original recipe came via Meera Sodha, whose food writing never fails to inspire and inform. I’ve tinkered just a little and thoroughly recommend this, if only as a technique to nail your vegan pastry.
The tartlets are made in stages – pastry, rest, blind bake and complete – so maybe one to build around an afternoon in the kitchen.
Raspberry & Rhubarb Tartlets
Makes 7 x 10cm tartlets
Source
For the pastry:
250g plain four
105g rapeseed oil
40g caster sugar
45g iced water
Pinch of salt
For the filling:
105g rapeseed oil
125g caster sugar
50g cornflour
240g ground almonds
60g plant milk
1 tsp almond essence
1 tsp baking powder
Raspberries to scatter
Action
Simply combine the pastry ingredients in a large bowl and knead for a minute or two until smooth. This is a rich pastry and doesn’t bind in the same way a regular pastry does. Bear with and check out my video here for roll out technique. Chill for half an hour to rest the pastry.
Meanwhile, ‘butter’ (I use Vegan Bloc) & flour your tartlet cases. Set your oven to 200c.
When rested, divide the pastry into equal portions and press into the tartlet cases to line. Bake for 20 minutes or so, until crisp and golden.
Meanwhile, combine the filling ingredients into a stiff paste, holding back the raspberries and rhubarb compote.
Once the tart cases are baked, allow to cool for ten minutes.
Spread the rhubarb compote generously over each base, top with filling paste and finally, finish with a good show of fresh raspberries.
Bake for 30 minutes or so, until golden. Allow to cool completely before tucking in.