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Rustic Spiced Rhubarb Tarts (vegan + gf)
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Spiced Rhubarb Tarts with Cococreme (vegan + gluten-free)

Combining rhubarb with delicate spices and creamy coconut, these vegan and gluten-free spiced rhubarb tarts are the perfect dessert for a Summer's day.
Prep Time1 hr 5 mins
Cook Time15 mins
Course: Dessert
Cuisine: gluten-free, healthy, vegan
Servings: 6 4-inch tarts

Ingredients

Bases

  • cup oats – blended to a flour
  • cup almonds – blended to a flour (these won’t blend as finely as the oats – don’t worry!)
  • ¼ cup melted coconut oil
  • cup coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp vanilla bean powder or vanilla essence
  • 1-2 tbsp tbsp cold water

Filling

  • 2 cups rhubarb, chopped into inch-long pieces
  • 2 tbsp coconut nectar/maple syrup
  • ½ cup Amai Vegan Treats Spiced Cococreme (If you don’t have access to Cococreme, you can easily substitute ½ cup of homemade coconut cream – see my easy guide to making your own homemade coconut whipped cream. Just add in a pinch of spices such as cinnamon and ginger, and you’ll be good to go.)

Decoration

  • A 2-inch long piece of rhubarb, cut into 3-4 mm slices

Instructions

For the crust

  • Preheat the oven to 175°C/350°F.
  • Using melted coconut oil, grease six 4-inch tart tins (you can find these in kitchen stores).
  • Mix the oat flour, ground almonds, coconut oil, coconut sugar, cinnamon, ginger and vanilla in a large mixing bowl until the mixture resembles breadcrumbs.
  • Add in 1-2 tbsp water and mix to a dough.
  • Divide the mixture between your tins, pressing it into the sides and bottom of the tin (you want to create a shell to hold your tart filling, so ensure there is a hollow space for the mixture).
  • Bake for 15 minutes, until bases are golden. 
  • When you remove them from the oven, you may notice that the tart bases have risen quite a lot – this is normal. Using the bottom of a dessert spoon, gently push the bases back down to ensure you maintain a hollow for the filling to go in.
  • After 10 minutes turn each base out onto a wire rack to cool.

For the filling

  • To make the filling, gently heat the rhubarb and maple syrup on a medium-low heat in a saucepan, stirring frequently until the mixture begins to bubble gently.
  • Continue to cook until the rhubarb has softened and disintegrates when touched with a spoon (about 10-15 minutes). Remove from the heat and allow mixture to cool completely.
  • Very gently fold the Spiced Cococreme (or homemade coconut whipped cream) into the rhubarb, not mixing it too much so that you get a marble effect.
  • Spoon the mixture into your cooled tart bases.
  • (Alternatively, if you prefer to keep the tastes separate, simply spoon the rhubarb into the tart followed by a dollop of Cococreme/homemade coconut cream on top.)
  • To decorate, I recommend placing thin slices of rhubarb on top of the tarts as they look so pretty. You can soften them by placing them on a baking tray in a warm oven for a few minutes. This will get rid of any crunchiness but will retain their flavour.