Rustic rhubarb tarts {vegan – sans gluten}
Je crois que je pourrais dire que le blog connait une petite baisse de régime ces derniers mois… je ne suis pas très présente(and that’s an understatement), d’une parce que je manque un peu de motivation et j’ai du mal à retrouver ma créativité parce que le chantier et le déménagement m’ont pompé toute mon énergie et que j’ai l’impression que rien n’avance dans l’aménagement de l’appartement. Alors oui il faudrait que j’apprenne à lâcher prise (ahhhh si seulement…) et me dire que la pièce remplie de cartons, la pile de linge qui atteint presque le plafond (je n’exagère même pas !) and the total absence of a closet is not that serious, but I admit that it still tends to eat away at me a little… And then from time to time I sit down and I want to compose pretty things again like when my mom brings me pretty lilacs and rhubarb from the garden. So I launch myself with the means at hand, i.e. the tartlet molds in the boxes (= rustic tartlets) and the styling tableware in the boxes (= dishes found last week) but who said minimalism couldn't be pretty? ?! Well let's get to the recipe after this long talk about my life (at the same time with the rhythm of one article per month, That doesn't give you much to read !), these are simply rustic rhubarb tartlets with a vegan and gluten-free dough and as you see in the photos, served warm with a scoop of vegan vanilla ice cream, it’s heaven… I don't have much else to add to this recipe., just that you are going to enjoy yourself.
It’s a simple and minimalist recipe., I believe a little in the image of my life at the moment…
- 500 g rhubarb
- 5-6 teaspoons of fine polenta
- Cane sugar
- FOR THE DOUGH
- 150 g brown rice flour
- 50 g chestnut flour
- 50 g of tapioca flour
- 40 g coconut sugar
- 80 g vegetable margarine
- 3 tablespoons of vegetable milk (here rice)
- To prepare your dough, work the margarine and sugar by hand or with a mixer fitted with a blade. Then add the vegetable milk then the flour and salt all at once and mix until you obtain a very smooth dough.. Form a ball and refrigerate 30 minutes.
- Preheat the oven to 200°.
- Separate the dough into 6 pieces of dough then spread them in a round on 3-4 mm thick.
- Sprinkle the pastry bases with the polenta.
- Peel the rhubarb stalks, cut them into small sections then mix them with the sugar then distribute them over the dough rounds, leaving free 3 cm on the edges.
- Fold the edges of the dough over the rhubarb then place the tartlets on a baking tray.
- Bake 15-18 minutes.
Emilie
CookieM
6.6.18In effect, minimalism is good because the photo is very successful… like always ! And this little tart makes you want. I didn't know about tapioca flour and went to find out. So I learned something today 😉
Regarding the works, I perfectly understand the discomfort they generate. At my house, this makes 1 an 1/2 let it last !! Courage
Emilie
7.6.18Thank you very much 🙂 it’s true that it exhausts us so much, I didn't think at first !
Lily
9.11.19Bonjour, I discovered your blog. How beautiful it is, elegant and delicious !
Just like this recipe . What to replace chestnut flour with please ? I live abroad and I can't find one. I would not want to alter the texture of the gluten-free dough ( and it's not easy to make a non-crumbly dough without a vegan mold without gluglu !). Thanks in advance
Emilie
13.11.19Oh thank you very much Lily for your little note. So I advise you to replace it with buckwheat flour 😉
Lily
19.11.19Thank you Emily ,
Celine
7.6.18Well well, These tartlets look damn delicious. ! 🙂 Your photos are magnificent as always. I'm not a dessert pro, but I would like to try this lovely recipe, .
I send you all my positive vibes, moving/moving is always super tedious and long and very tiring, courage ! Take all the time you need, your loyal readers will always be there. Good day to you, and thank you for this beautiful gourmet idea !
Emilie
7.6.18Thank you very much for this little word full of kindness and kindness., It makes me feel so good 🙂
Have a nice day too Céline <3
lily
26.6.20Excuse me, are you sure of the recipe proportions?? There must be some margarine missing, oil, or milk, non? I made the recipe with buckwheat flour instead of chestnuts, and I got super crumbly powder for the dough. I added sunflower oil and vegetable milk to the eye to try to rectify the situation., but as I am not an expert in gluten-free vegan rustic pies…thanks in advance !!
Emilie
29.6.20Hello Lili, I just checked for any errors in the recipe which already contains margarine and milk, must you have missed any lines !
lily
10.7.20Thanks for checking out, took the time to check out Emilie ! Maybe my flours absorb more, it's weird…It is sometimes necessary to adjust the liquid depending on the flours, it is then up to the cook to adapt during preparation:-)
Emilie
11.7.20No worries Lily, I hope the next one will be good 😉 Have a nice day !