Vegan Raspberry And Rhubarb Crumble Pie

Goodman Fielder Food Service
Vegan Raspberry And Rhubarb Crumble Pie

Vegan Raspberry And Rhubarb Crumble Pie

Posted on 11th December 2018
If you are looking for a new dessert dish or a new cafe offering, this delicious rhubarb and raspberry pie offering is for you!
Makes 10, scale as needed.

Ingredients

AmountMeasureName
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
400 g Rhubarb
400 g Raspberries
100 g Sugar
1 each Lemon Juice (Fresh)
60 g Almond Meal
60 g Coconut Sugar
2 g Sea Salt
5 g Ground Cinnamon
60 g Coconut Oil

Method

Raw ingredients for the vegan rhubarb and raspberry pie is shown in this image

Step 1:

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.

The chef lays the Pampas Shortcrust Pastry over a Gold'n Canola Spray tin

The chef fills the pastry with rice for blind baking

Step 2:

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.

The chef combines the rhubarb, raspberries and sugar for the filling

The image shows the raspberry jam filling

Step 3:

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.

The chef is seen creating the crumble with White Wings Rolled Oats

The chef is seen creating the crumble for the top of the pie

Step 4:

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.

The chef pours the filling into the pastry shell in this image

Want to know more about the vegan diet? Check out our in-depth vegan resource guide.

Message from chef Adam Khazaal

Adam Khazaal

The Pampas Shortcrust Pastry is an amazing product for this recipe because it actually has no butter, meaning it can be consumed by vegans. From its juicy, jam filling, flaky crust and crunchy toppings, this creation is delicious. I find it works perfect as a dessert menu item or cafe offering.

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