Sunday, December 5

Meera Sodha’s Vegan Recipe for Rhubarb, Cardamom and Pistachio Pie | Vegan food and drink

I I don’t believe in the rules when it comes to ingredient pairing, but I removed the rhubarb from its longtime partner in crime, the custard, with caution. Rhubarb for its character is bright, fierce, biting, and generally not for the faint-hearted unless tamed for something soothing. Instead of the custard, I have used its more sophisticated cousin, frangipane, a sweet cream made with almonds, pistachios and oat milk flavored with spicy orange and cardamom. (However, if this makes you uncomfortable and because there are no rules, you can always serve this tart with custard.)

Rhubarb and pistachio tart

Arrange the rhubarb as you wish: you can tile it (according to Instagram 2018) or just cut it into lengths. There are now some delicious vegan custards widely available; I like the ones made by both Alpro Y Oatmeal.

Homework 10 minutes
Cook 1 hour and 45 minutes
Rest 30 minutes
Make 1 cake of 23cm

For the pastry
250 g all-purpose flour
7 tablespoons (105 ml) light olive oil
40 g caster sugar
1 pinch
sea ​​salt
3 tablespoons cold water

For filling
7 tablespoons (105 ml) light olive oil
125 g caster sugar
, plus 1 extra tablespoon to finish
50 g of corn flour
200g ground pistachios
40g of ground almonds
4 tablespoons (60 ml) oat milk
1½ teaspoon ground cardamom
Zest of 1 orange
250g forced rhubarb

To make the dough, put the flour, oil, sugar and salt in a bowl and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the container and refrigerate for 30 minutes.

Heat oven to 200C (180C fan) / 390F / gas 6. Once the dough has settled, place it between two sheets of parchment paper and flatten gently. Roll up to about 3mm thick and slightly larger than a 23cm loose bottom pie tin. Peel off top sheet of parchment paper, place one hand under bottom sheet and flip dough on top of pie pan; don’t worry if it cracks or breaks. Reserve the greaseproof paper. Press the dough into place, cut the overhang and use the cutouts to fill in the cracks. Prick the entire base with a fork, crinkle one of the parchment paper sheets, unroll it and put it in the cake case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the dough is crisp and slightly golden. Remove and let cool.

To make the filling, mix everything but the rhubarb in a bowl until well combined, then set aside.

When the tart box cools, lift up the parchment paper and beans, and scrape the frangipane mixture onto the base of the tart. Smooth it out and smooth it out with the back of a spoon. Now decorate however you like – you can cut the rhubarb to size to fit stripes across the cake, or cut it into shorter, tiled pieces. I like to make mine as in the photo above by carefully placing 6cm rhubarb chunks in the center of the cake, then filling the spaces around it with smaller chunks, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling begins to brown slightly and the rhubarb is tender. Let cool slightly before cutting and serving.

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