Wives are a big part of my childhood. My mother made these very often because our garden always had large quantities of rhubarb, apricots or apples at once.
These traditional tarts are made largely from animal products such as eggs, milk and butter. AND of course a larger portion of granulated sugar.
The recipe I created has none of that and is also gluten-free. And of course just as tasty as my mother's recipe (please don't tell her, ok?😜 ).
I made this tart with rhubarb. But of course you can use all sorts of fillings such as apples, cherries, berries or apricots.
RHUBARB FLAKE - VEGAN & GLUTEN FREE
1 cup buckwheat More
1/2 cup teff flour
1/2 cup rice flour
1 tbsp cornstarch (maizena)
A pinch of salt
3-4 tablespoons chopped almonds or hazelnuts
3-4 sticks of rhubarb
3/4 cup almond milk
3/4 cup coconut milk (full fat like used in Asian cooking)
4 tablespoons white almond butter
4 tablespoons cornstarch (maizena)
1/4 cup maple syrup
Turmeric for color (optional)
1. Mix all the dry ingredients from the dough in a bowl.
2. Mix all the wet ingredients from the dough together in a separate bowl.
3. Add the liquid mixture to the dry one and mix until a kneadable dough is formed. Add some water if the dough is too dry.
4. Put the dough in the fridge for about 30 minutes.
5. Cut the rhubarb into small pieces or strips.
6. Put all the ingredients from the second sector of the filling in a bowl and mix very well.
7. Put some (coconut) oil in your mold if you don't use a non-stick or silicone mold.
8. Roll out the dough thinly (2-3mm) and put it in the prepared form.
9. Spread the almonds, then the chopped rhubarb and fill the mold with the filling.
10. Bake the flan for 35-40 minutes at 220°C (top/bottom heat.
Tip: If you have a little too much dough, just make little cakes out of it. In an emergency, you can also fill these with frozen berries or similar.