Unfortunately, the long weekend comes to an end but here we go with another great recipe! Yesterday and today I spent a lot of time in my kitchen busy testing new recipes. One of the results is this amazing rhubarb cashew cream tartlet . At the moment it’s rhubarb season and you should definitely get your hands on this fruit. For example, you can bake little rhubarb cumbles, create an avocado rhubarb mousse or a rhubarb jam.
This recipe does not belong to the category “speedy cooking and baking”, so you should better plan some time. Particularly, be aware to soak the cashews 8 hours in advance or overnight.
My roommate and I love these little tartlets, and I am sure you will love them as well. If you decorate them with little flowers that makes them look so much prettier!
RHUBARB TARTLETS WITH CASHEW CREAMPrint Recipe
- Chocolate base:
- 1/2 cup flour
- 3 tablespoons cacao powder
- 3 tablespoons coconut sugar
- 2 chia eggs (mix 2 tbsp chia seeds with 6 tbsp water)
- Cream filling:
- 1 cup soaked cashews
- 3 tablespoons agave syrup
- 2 tablespoons plantbased milk
- 2 tablespoons melted coconut oil
- Rhubarb layer:
- 3/4 cup red tea (you can take any fruit tea)
- 4 tablespoons agave syrup (if you prefer it sweeter, add 1 or 2 more tbsp)
- 1/2 tablespoons vanilla powder
- 4 rhubarb stems for the compote
- 2 rhubarb stems for the top layer
- 2 tablespoons cornstarch solved with 2 tablespoons water
Soak the cashews in water for at least 8 hours or overnight.
For the chocolate base layer you mix all ingredients and knead the dough to a ball to set aside in the fridge for about one hour.
Next, you mix all ingredients for the cashew cream filling in a food processor. For the rhubarb layer, you peel the rhubarb stems and cut them into smaller pieces, but just the 4 stems for the compote. You add theses with the other ingredients into a pan and let it simmer for about 10 minutes. If you still find the compote too acidic, you can still add as much coconut sugar or agave syrup as you like.
By this time, the chocolate dough should be hardened so you can roll it out and put it into your baking tray. Make sure to grease the baking tray with some coconut oil beforehand. Once you pressed the dough into the baking tray or tartlet form, you bake it for 20-30 minutes.
When the chocolate base has cooled you can top it with the cashew cream. Put everything in the freezer until hardened (about 30 minutes).
While waiting, you can peel the two remaining rhubarb stems and cut them in pieces according to the size of your baking tray. Place the rhubarb stems in a pan along with about 100 ml red tea nd let them slightly cook for about 5 to 10 minutes. You do not want them to become as soft as fruit compote. Once cooked, drain them with some kitchen towels.
When the cashew cream has hardened you can add the two top layers: rhubarb compote and the rhubarb stems. If you want to make it look pretty, you can add some little flowers as well.