Rhubarb has always been grown in our family garden, it is one of those tastes that remind me of my childhood. The plants my father still grows in his vegetable patch to this day, are from the exact plant that I remember him picking stems from when I was a child . To make a simple stewed rhubarb and custard dessert.
The only problem is when my father cooks with rhubarb he constantly forgets to add a sugar or honey. It’s a running joke in our family because I think my dad has been a ambassador of the no sugar diet since the 70’s!
If you like a slightly sweeter pastry (un like my father) add a little dash of maple or rice malt syrup. The filling has a perfect balance of sweetness to allow the natural fruit flavors to shine.
Pistachio nuts also work nicely as a substitute if you don’t have hazelnuts or if you wish to add a little more colour to the tart.
- 4 tablespoons of shredded coconut toasted
- ½ rolled oats
- 1 cup hazelnut meal
- 1/3 cup almond meal
- 1 cup plan flour
- pinch of salt
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract (or ½ teaspoon of vanilla powder)
- 1 bunch rhubarb stalks cropped (5 stalks)
- ¾ cup frozen raspberries
- 1 ½ cup coconut milk
- ½ cup caster sugar (or 2/3 cup maple syrup)
- 1 tablespoon lemon juice
- 1 teaspoon rose water
- 5 sheets high grade gelatin
- Lemon balm (or mint)
- Chopped toasted hazelnuts
It is best to start making the crust first to allow time for it to cool down before the filling is added.
Preheat the oven to 180 degrees C. And grease a tart tin.
Add all of the tart crust ingredients into a food processor and blend until it all comes together to form a nice dough. The dough consistency should not be too moist but not to dry and crumbly ether. It’s a balance of finding a perfect middle point. Using your hands bring the dough together and place it in the tart tin, spread the dough out to form the shape of the tart tin. Prick the crust with a fork.
Place a sheet of grease proof baking paper over the tart crust and add any kind of dried beans or rice to help stop the crust rising while its blind baking.
Place it in the oven for 20mins. Check the tart and take out the grease proof baking paper and beans or rice, place back in the oven for 5 more mins to allow the base of the crust to cook further. The crust should be a nice light golden colour. Place on a cooking rack and set aside until it’s cooled right down then its able to be put in the fridge for at least 1-2 hrs. You can also put it in the freezer to quicken up the process, you want the crust to be completely cooled down before filling it.
Add the washed and cropped rhubarb into a saucepan over medium height. Stir in the sugar (or maple syrup) and lemon juice and allow it to simmer for 15mins until the rhubarb is soft and easily falls apart. In the meantime submerge the gelatin sheets into a bowl of cold water and set aside for 5 mins unit they become soft.
Add raspberries to the hot rhubarb mixture and simmer for a further 5mins until the raspberries have cooked down. Take the soft gelatin sheets out of the water and stir them to the mixture until the gelatin has completely dissolved.
Using a food processor or blender add the raspberries and rhubarb mixture. Let it cool down before adding the rose water and blend until it’s well combined and the consistency is smooth with no lumps. Take the tart crust out of the fridge and fill with the raspberry and rhubarb mixture. Place back in the fridge to set preferably overnight.
Serve with a good dollop of yogurt and a sprinkle of chopped hazelnuts. Mint or lemon balm also tastes amazing with this tart to balancing out the rhubarb.