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The slightly acidic flavour of rhubarb is the perfect contrast to the sweet and creamy frangipane. This rhubarb frangipane tart is easy to make, super delicious and the perfect sweet treat
Ingredients For An Easy Rhubarb Frangipane Tart
- 275g fresh pastry
- 300 g rhubarb
- 150 ml water
- 120 g sugar
Frangipane Cream:
- 1 can of coconut milk (chilled)
- 150 g ground almonds
- 2 tbsp lemon juice
- 3 tbsp brown sugar
- 1 pinch of salt
How to make your rhubarb tart
- Prepare rhubarb: Trim the tough ends and leaves off of the rhubarb and cut each stalk into 2cm lengths. Bring water to boil, stir in sugar and mix until dissolved. Turn off the heat.
- Now add the rhubarb to the sugar water and let steep for about 30 min.
- Preheat oven to 180°C (fan oven). Line a baking sheet with parchment paper.
- Now prepare the frangipane cream: Skim off the solid part of the coconut milk from the can and mix with the ground almonds, lemon juice, sugar, and salt to mix a spreadable mass (preferably with a mixer).
- Roll out the puff pastry, spread coconut and almond cream, leaving the edge free.
- Drain off the rhubarb and arrange rhubarb on top of the frangipane cream.
- Sprinkle almond flakes on top.
- Bake tart at 180ºC for about 15-20 minutes until the puff pastry is golden brown. Enjoy ✨
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Ingredients
Tart:
- 275g fresh pastry
- 300 g rhubarb
- 150 ml water
- 120 g sugar
Frangipane Cream:
- 1 can of coconut milk (chilled)
- 150 g ground almonds
- 2 tbsp lemon juice
- 3 tbsp brown sugar
- 1 pinch of salt
Instructions
- Prepare rhubarb: Trim the tough ends and leaves off of the rhubarb and cut each stalk into 2cm lengths. Bring water to boil, stir in sugar and mix until dissolved. Turn off the heat.
- Now add the rhubarb to the sugar water and let steep for about 30 min.
- Preheat oven to 180°C (fan oven). Line a baking sheet with parchment paper.
- Now prepare the frangipane cream: Skim off the solid part of the coconut milk from the can and mix with the ground almonds, lemon juice, sugar, and salt to mix a spreadable mass (preferably with a mixer).
- Roll out the puff pastry, spread coconut and almond cream, leaving the edge free.
- Drain off the rhubarb and arrange rhubarb on top of the frangipane cream.
- Sprinkle almond flakes on top.
- Bake tart at 180ºC for about 15-20 minutes until the puff pastry is golden brown. Enjoy ✨
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