This pretty dessert offers the tart fresh flavours of the warmer seasons in a tender flaky crust made using a plant-based butter. The curd thickens with the addition of arrowroot powder, which is derived from various tropical starchy roots and has long been used as a thickening agent in place of flour or cornstarch. Arrowroot does its job without getting clumpy or cloudy, so it's perfect for jellies and curds.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup vegan butter (we used Earth Balance), cold
- 1/4 cup coconut oil
- 2 tablespoons sugar
- 4 to 6 tablespoons cold water (or as needed)
- pinch of salt
- 1 1/2 cups rhubarb, chopped
- 1/2 cup raspberries
- 1/3 cup sugar
- 1 tablespoon lime juice
- 1 cup coconut milk
- 1 tablespoon arrowroot powder
- 2 teaspoons rose water (optional)
- 1/2 cup fresh rhubarb, diced small
- 1/3 cup pistachios, chopped finely (optional)
Preparation
To make the dough, add the flour, sugar and salt to a mixing bowl and stir to combine the ingredients. Add the cold butter and coconut oil and use a fork to blend the butter and oil into the flour mixture. Add in just enough cold water to pull all the ingredients into a ball. Do not knead the dough. Handle it only enough to make a ball that stays together. Place the dough into the refrigerator for a few hours.
Once the dough is chilled and relaxed, remove it from the refrigerator and let it warm slightly (approximately 15 minutes). Lightly flour a clean surface and roll out the dough to approximately 1/8-inch thick. Place the tart tin (we used a 3 1/2-inch tin) upside-down on the dough and cut around it (or punch out rounds with a glass and bake them in a muffin tin.) Place the cut rounds of dough into the tart tin and push firmly to the bottom and side and remove any excess from around the top. Using a fork, prick the dough at the bottom of the tart shells.
Preheat the oven to 350F.
Bake the tart shells for 18 to 22 minutes on the middle rack or until lightly golden and firm. Remove them from the oven and allow them to cool completely.
To make the curd, cook the rhubarb, raspberries, sugar and lime juice in a small pot over medium-low heat until all of the sugar has dissolved. Let cool for a couple of minutes, then add the fruit, coconut milk and arrowroot powder to a food processor or blender. Blend until smooth. Pass the curd through a mesh strainer back into a small pot, adding the rose water, if using. Cook the curd over medium-low heat until it has thickened enough to coat the back of a spoon.
Allow the curd to cool before filling the tart shells. You can also place the curd in the refrigerator and use at another time. If you do, it’s best to blend it again to make it smooth.
To serve, place the diced rhubarb in a pan and sprinkle with sugar. Cook over medium-low heat until the rhubarb is warmed through and has lost its rawness. Reserve.
Fill each tart shell with curd (approximately 1/4 cup). Place a few pieces of diced rhubarb along one edge of the tarts and sprinkle with chopped pistachios.
