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1 wheel blue Sheese
3 c. of cooked (boiled) unsweetened rhubarb
1 c. of fresh or frozen raspberries
1/4 c. fresh mint - chopped
1 c. maple syrup
Pastry (or use your own favourite):
1.5 cups whole wheat pastry flour
1 c. (approx.) iced water
3/4 c. non-hydrogenated vegan margarine
hint: 2 different types of margarine using 2 different oils, makes the best pastry.
In a medium sized bowl, mix rhubarb, berries and maple syrup. Set aside.
In a large mixing bowl, cut margarine into flour using a knife or wire pastry
blender until uniform. Slowly cut in ice water until dough forms clumps.
Using hands, shape dough into a ball & roll thin onto a floured counter-top.
Fold (8 times) into a mass & roll again. Continue fold and roll 4-5 times, roll it
really thin (1/4cm). Cut out circles using a glass or mug and press into greased muffin tins. Fill with rhubarb/berry mixture. Crumble Sheese evenly onto tarts and top with fresh mint. Bake at 400F for 10-15 min or until bubbly. Makes 12 tarts.