19 May 2010
Rhubarb & Coconut Frangipane Tarts
I've made these tarts a few times now - individually sized as well as a large one. No need to pre-cook the rhubarb, and the sweet 'frangipane' balances the tartness.
(frangipane is originally a butter, sugar and ground almond mixture - coconut substitute works a treat.)
The best thing about these tarts is that they make a quick and easy dinner party dessert - so if you have slaved all day on preparing and cooking the first two courses, these take about 5 minutes to make and not much longer to cook. I like!
One sheet of puff pastry, cut into 4 squares (most commercial puff pastries are dairy/egg/nut free, except for Pampas butter version)
3-4 sticks of rhubarb, washed and cut to fit squares
75g dairy-free margarine (Nuttelex), softened
1/2 teaspoon vanilla extract
1/3 cup (75g) caster sugar
90g dessicated coconut
1 tbsp cornflour
1 egg replacer
Cut puff pastry sheet into 4 squares. Score the edges to leave a 2cm border.
Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add egg replacer, beat until combined. Fold in coconut and cornflour.
Spread frangipane keeping within the score marks of the pastry, about 1/2 cm thick. Lay rhubarb sticks over the mixture, and bake in preheated 180 C oven for about 10-15 minutes.
Dust with icing sugar and serve immediately. Can be eaten plain or with dairy-free ice cream.