- May 29, 2019

Almond Tart with Raspberries & Rhubarb

I love fresh rhubarb. I use to go out to our garden to collect a few stalks when I was a kid; I'd eat it raw, dipped in sugar. It's a thing, if you haven't tried it before. I love any dessert with baked or cooked rhubarb, but to be honest: I'd never made anything with it myself before.

Recently, our work neighbour dropped off a bundle of rhubarb, and I was immediately taken back to those summer months, as a kid, munching away on the sweet and sour treat. This time though, I'd try to make a recipe with it.

Thanks to the almonds in this recipe, the tart is super filling. One small slice is deliciously decadent and rich - definitely a dessert to impress. It's our take on a frangipane filling: smooth and sweet.

We wanted an alternative to the classic strawberry and rhubarb filling, and raspberries were a great complement to the almonds, but feel free to top this with any other summer fruit, like peaches or strawberries.

Enjoy!

Almond Tart with Raspberries & Rhubarb

Recipe PDF

▸ ▹ Vegan, soy-free

Yield: 6-8 servings Prep Time: 10-15 min Cook Time: 25-30 min Total Time: 45 min

INGREDIENTS: Crust

1.25 cups (155 g) roasted almonds, with skin

3 soft dates*, pitted

2 Tbsp (30 ml) coconut oil, melted

2 Tbsp (15 g) buckwheat flour

1 tsp (5 ml) vanilla

INGREDIENTS: Almond Paste Filling

1 cup (125 g) roasted almonds, with skin

1/2 cup (100g) sugar

1/2 cup (125 ml) vegan margarine

1/3 cup (40 g) plain flour

6 Tbsp (90 ml) water

3 Tbsp (21 g) ground flaxseed

1/2 cup (50 g) fresh raspberries

1/2 cup (60 g) fresh rhubarb, washed, peeled and cut into 1 inch pieces

Directions

Pre-heat the oven the 180 C (350 F).
For the crust: combine the almonds, dates, buckwheat flour and vanilla in a food processor until blended into a sand-like consistency. Drizzle in the melted coconut oil and blend to combine.
Transfer the mix to a parchment lined tart tray and press into the tray using your fingers.
For the filling: mix the flaxseeds and water in a small bowl and set aside to gel. In the same food processor, combine the almonds, sugar, margarine and flour, and blend into a paste. Add the flaxseed mixture and combine.
Pour the mix into the prepared crust and top with the raspberries and rhubarb.
Bake for 25-30 minutes, or until the crust starts to golden at the edges.
Remove from the oven, let cool for a few minutes before serving. Sprinkle on a bit of powdered sugar for presentation if desired. Enjoy!

Notes

*if not soft, soak in warm water for 10 minutes first, then drain
Speed-it-up: purchase ground almond flour, instead of grinding the almonds in a food processor, but reduce the overall amount of almonds by at least 1/4.
Storage: store in an air-tight container in the fridge for up to one week.