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Creamy Vegan Strawberry Rhubarb Tarts (DELISH!)
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Creamy Vegan Strawberry Rhubarb Tarts

Quick and Easy Strawberry Rhubarb Tarts that are Creamy and so Delicious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Diet: Vegan
Keyword: rhubarb, strawberry rhubarb, Vegan Rhubarb Recipe, vegan tarts
Servings: 12 small tarts

Equipment

  • Muffin Pan
  • Muffin Paper Liners
  • food processor

Ingredients

  • 5 frozen strawberries
  • 9 oz frozen rhubarb stalks don't eat the leaves, they're poisonous!
  • 10 dates pitted
  • 1 avocado
  • 1/4 cup coconut oil melted into liquid
  • 1 tbsp sugar or you can use agave or maple syrup
  • 1 tbsp corn starch
  • 10 vegan graham crackers (keebler brand is easy to find)
  • 1/2 tsp ground cinnamon
  • 1/4 cup vegan butter

Instructions

Cinnamon Graham Cracker Crust

  • In a food processor combine 10 graham crackers, 1/2 tsp. cinnamon and 1/4 cup vegan butter. Process for about 2 minutes, until it starts clumping together. Then empty graham cracker crumble into a bowl, and set aside.

Strawberry Rhubarb Filling

  • In a food processor combine 5 frozen strawberries, 9 oz. frozen rhubarb, 10 pitted dates,1 avocado, and 1 tbsp sugar. Process at low speed for 2 minutes, then scrape sides down, and process at high speed for 2 more minutes until smooth and creamy. Be sure to have a good grip on your food processor. You can stop here if you want a delicious vegan ice cream!
  • Add 1/4 cup coconut oil (liquid) and 1 tbsp corn starch to food processor and process for another minute on high speed.

Making the Tarts

  • Preheat oven to 350 degrees.
  • Place muffin liners into muffin pan.
  • Scoop heaping tablespoons of graham cracker crumble into each muffin liner. Press them down with a spoon. You should have some left over to crumble on tops of tarts.
  • Scoop heaping tablespoons of tart filling mixture into muffin liners and smooth the top with a spoon.
  • Use a spoon to drop remaining graham cracker crumble onto tops of tarts. Smooth them out with a spoon.
  • Bake at 350 degrees for 20 minutes.
  • Remove from heat and let cool for at least 15 minutes. You can eat them warm if you like (with a spoon), but they are better if you let them sit in the refrigerator for a couple hours so that the filling sets and firms up.

Notes

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