|5||each||Pampas Shortcrust Pastry (Sheets)|
|85||g||White Wings Rolled Oats|
|60||g||White Wings Plain Flour|
|1||each||Gold'n Canola Oil Spray|
|1||each||Lemon Juice (Fresh)|
Grease a tart pan with Gold’n Canola Oil Spray, then carefully line it with the Pampas Shortcrust Pasty. Be careful not to rip or damage the pastry as you are placing it in the tin. Line the pastry with cling-wrap and fill with rice for blind baking. Place the tart shell in a preheated oven at 180 degrees Celsius for 15 minutes or until golden brown. Then, remove from the oven and allow to cool.
For the filling, slice the rhubarb in one-centimetre pieces, then place the rhubarb, frozen raspberries, sugar and a squeeze of lemon (this is to stop the mixture from being too sweet) in a pot on a low heat until it becomes soft. Once soft, place it in the fridge to cool down.
To make the crumble; combine the White Wings Rolled Oats, White Wings Plain Flour, almond meal, ground cinnamon, sea salt, coconut sugar and coconut oil. Place an even layer of the crumble mix on a tray with baking paper and cook for 30-35 minutes at 180 degrees Celsius until golden brown and crunchy. Place to the side and allow to cool.
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Fill the baked tart shell with the rhubarb and raspberry filling and layer the top with a coat of the crumble. Once this has been completed, it’s ready to serve.
Want to know more about the vegan diet? Check out our in-depth vegan resource guide.