Name: Rhubarb Raspberry Almond Tart
Prep time: 990 min
Cook time: 2310 min
Total time: 3300 min
Yield: 8 servings
Ingredients: 13 oz rhubarb stalks (cut into 1 cm pieces); 1 tbsp granulated sugar; 0.5 cup raspberry jam; 3 tbsp ground flax; 5 tbsp unsweetened soy milk; 0.75 cup almond flour; 0.25 cup granulated sugar; 3 tbsp vegan margarine; 2 tbsp all purpose flour; 1 tsp pure vanilla extract; 5.6 oz vegan graham crackers; 5 quantity Medjool dates (pits removed); 3 tbsp coconut oil (melted); 1 tsp pure vanilla extract; null null powdered sugar

Instructions

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1

Line a [baking tray] and preheat the oven to 350°F (180°C)*.
2

Combine the ground flax (3 tbsp) and unsweetened soy milk (5 tbsp) in a small bowl and set aside to gel.
3

Toss the rhubarb stalks (13 oz) with granulated sugar (1 tbsp). Spread evenly over the [baking tray] and roast for minutes (10).
4

Meanwhile, blend the vegan graham crackers (5.6 oz), dates (5 Medjool), coconut oil (3 tbsp), and pure vanilla extract (1 tsp) in a [food processor] for the crust. The mixture should hold together when pressed.
5

Transfer the crust mixture to a tart pan (10 inch). Press firmly into the pan to form the crust.
6

Add the almond flour (0.75 cup), granulated sugar (0.25 cup), vegan margarine (3 tbsp), all purpose flour (2 tbsp), and pure vanilla extract (1 tsp), along with the gelled flaxseed mixture, to the now-empty [food processor]. Blend into a smooth paste.
7

Spread the raspberry jam (0.5 cup) evenly over the crust.
8

Dollop the frangipane over the jam layer and smooth into an even layer.
9

Arrange the roasted [rhubarb stalks] on top of the tart. Bake on the center rack of the oven for [20-25 minutes], or until the crust turns golden along the edges.
10

Remove from the oven, and let cool before serving. Dust with [powdered sugar] if desired.