Vegan Rhubarb Tart

So you think being vegan means giving up all the delicious desserts? Think again, because I’ve got a recipe that will knock your socks off - Vegan Lemon Rhubarb Tart. Trust me, this tart is so delicious, you won’t even miss the butter or eggs!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup vegan butter, cold and cubed
• 3-4 tbsp ice water
• 2 cups rhubarb, chopped
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 tbsp lemon juice
• Zest of 1 lemon

Instructions:

1. In a food processor, combine the flour, powdered sugar, and salt. Add the vegan butter and pulse until the mixture resembles coarse crumbs.
2. Slowly add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a bowl, combine the rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix well.
6. Roll out the dough on a floured surface and transfer it to a tart pan. Trim any excess dough.
7. Pour the rhubarb mixture into the tart shell.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the tart to cool before serving.

Don’t let the word vegan scare you away - this Vegan Lemon Rhubarb Tart is packed with flavor and the perfect dessert for any occasion. So go ahead, give it a try and thank me later!

source = www.mysanfranciscokitchen.com