Rhubarb and strawberry vegan tart

by - 13:26

 Rhubarb and strawberry vegan tart

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

3 tbsp water

1 tbsp flax seeds

1 tbsp vinegar

30g coconut oil

30ml almond milk

20g agave syrup


The filling

3 rhubarb stalks (+3 tbsp agave syrup)

5 big strawberries

400ml almond milk

vanilla extract

20g agave syrup

25g cornstarch


+coconut oil and tapioca flour -> your baking pan


When May arrives, it’s all about rhubarb and strawberries to me.

So, I decided to bake this vegan tart using them as ingredients.


You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes.

While the tart crust is cooling, clean the rhubarb and the strawberries and cut them into pieces, then make the filling.

Pour agave syrup over the rhubarb pieces and let them sit for 10 minutes.

Mix the almond milk, vanilla extract, agave syrup, and cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the rhubarb and strawberry pieces on top.

Pour the filling into the tart crust

Enjoy it! ♥

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