• Angelica Larsson

Rhubarb tartlets | Pistachio ice cream | Vegan | New Year

Hello my lovelies! I want to begin by thanking you all for another wonderful year. Without your support my Shadefooders we wouldn't be where we are today. I wish you all a very happy Holiday and a happy New Year! To end the year we will celebrate with a wonderful dessert that is creamy, tart, sweet and nutty. Until next year have a fantastic day and a happy Holiday.



What you need for pistachio ice cream:


4 dl (1.6 cups) coconut cream

2 1/2 dl (1 cup) vegan whipped cream

2-3 tbsp pistachio cream

2 tbsp pistachios

15-20 pitted dates


What you need for rhubarb curd:


1/2 dl (0.2 cups) water

1 1/2 dl (0.6 cups) sugar

450g rhubarb

50g vegan butter

2 tbsp cornflour

1 tbsp vanilla sugar


What you need for meringue:


1 dl (0.4 cup) sugar

3/4 dl (0.3 cup) aquafaba

1/2 tsp vanilla sugar

1/4 tsp cream of tartar

Pink food colouring


What you need for pie dough:


3 dl (1.2 cups) flour

125g vegan butter

3 tbsp water

1 tbsp vanilla sugar



Begin adding the dates into a food processor and blend until smooth. Transfer them to a bowl and add enough water to cover. Allow to sit and soak.


Next chop the pistachios and set aside.


Now we are going to whip our coconut and whipped cream together until it creates minor ripples, then add the add the pistachio cream, chopped pistachios, dates and whisk until combined. Pour into an freezer safe container and set in the the freezer over night.


In a bowl add aquafaba, vanilla powder and cream of tartar. Whisk until it starts to become fluffy and now add a little bit of sugar at a time while whisking. It should look fluffy, glossy and your peaks should stay. Add some food colouring and whisk until combined.


Preheat the oven to 100°C (210°F) and place baking paper on a baking tray.


Scoop in the meringue into the piping bag using a nozzle of your choice and place a cup underneath the opening so the meringue doesn't drip out and make a mess.


Once done bake in the oven for 1 hour and 30 minutes and after that turn the oven off and leave the door slightly open and allow it to cool in the heat for another hour.


To make the pie dough we need a bowl and into it we will add flour, vanilla sugar and the vegan butter in small pieces. Knead together with your hands then add the water and knead until it looks nice and smooth.


On a flat surface roll out the dough and cut up according to your tart mould and pop them into each mould. Using your thumb shape along the mould and pop into the fridge for at least 30 minutes.


Preheat the oven to 225℃ (435℉)


Place the pies in the middle of the oven for 10-15 minutes and allow to cool after it's done.


While it's cooling we will make our rhubarb curd, rinse and chop the rhubarb and set aside. Bring a pot up to medium high heat and add the butter and corn flour, whisk until it begins to look like a paste and then add water little by little while whisking.


Now add sugar, rhubarb and vanilla sugar and allow it to cook for 10-15 minutes until it looks soft and thick. Allow to cool completely before we assemble our tartlets.


Pour the rhubarb curd into the centre of the piecrust and place a scoop of the pistachio ice cream at the centre and randomly place a few meringues.


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