Vegan Strawberry Rhubarb Tart
Easy vegan strawberry rhubarb tart with puff pastry.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 package vegan puff pastry, defrosted (500g)
- 2 C strawberries
- 1 1/2 C diced rhubarb
- zest of 1 orange
- 1/3 C sugar
- 1 tbsp cornstarch
- 1 tbsp water
- plant milk for brushing
Instructions
- Mix sugar, cornstarch and water in a saucepan. Heat the mixture until sugar dissolves and then add rhubarb and orange zest. Cook for about 5 minutes until rhubarb softens and has consistency of a jam. Set aside and let it cool down to room temperature.
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper or silicon mat.
- Unroll the puff pastry and, depending on a size of it, trim to a square or rectangular to fit in your baking tray. Transfer the pastry onto the parchment paper.
- Cut the remaining pastry into strips to create elevated borders. Brush the edges of tart base with plant-based milk and place the strips over. Don’t overlap the pastry and trim any excess pieces. Those you can use as a decoration later. Run the knife inside the pastry frame to make a small incision, but don’t cut all the way through. Brush the frame with plant-based milk.
- Poke tart base all over with a fork and then evenly spread the rhubarb jam on top.
- Slice the strawberries and place them close to each other over the rhubarb.
- Bake for 15-20 minutes or until the edges are golden brown. Let the strawberry rhubarb tart cool down before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 397
- Sugar: 10.9g
- Sodium: 158mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 41.4g
- Fiber: 2.1g
- Protein: 5.1g
- Cholesterol: 0mg