1. Preheat oven to 350° F. Adjust oven rack to the middle position.
2. Tart Crust: 1. In a medium bowl, whisk flour, brown sugar, and salt until combined. Add Country Crock Plant Butter and stir until a dough forms. Using your hands, press dough into bottom and up sides of 9-inch tart pan with removable bottom. Press and smooth dough to even thickness.
3. Place tart pan on wire rack set on a rimmed baking sheet and bake 30 minutes or until the top edges of the crust are golden brown, rotating the pan halfway through baking. Remove tart from oven and let cool to room temperature.
4. Rhubarb Filling: 1. In a medium saucepan, add rhubarb, sugar, water, and orange zest. Bring to a boil over high heat, stirring only enough to dissolve the sugar. Reduce the heat to medium low and cook, stirring frequently, until rhubarb is broken down and soft. The final mixture should resemble a puree. Taste and add additional sugar if needed. Transfer rhubarb mixture to bowl and allow to cool to room temperature.
5. Plant Cream Filling: 1. In bowl of electric mixer, add the vegan cream cheese and honey. Scrape vanilla seeds from the vanilla bean and add to bowl. Beat on medium speed with electric mixer until smooth. With mixer on low speed, slowly add Country Crock Plant Cream. Increase the speed to medium-high and beat until soft peaks form. Be careful not to overmix.
6. Assembly: Spread about ¼ cup of rhubarb mixture over bottom of tart crust. Gently spread Plant Cream filling over rhubarb. Top with remaining rhubarb mixture. Refrigerate 3 hours to allow tart to set.
7. Garnish tart with pistachios and serve with a dollop of whipped Country Crock Plant Cream.
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Directions
1. Preheat oven to 350° F. Adjust oven rack to the middle position.
2. Tart Crust: 1. In a medium bowl, whisk flour, brown sugar, and salt until combined. Add Country Crock Plant Butter and stir until a dough forms. Using your hands, press dough into bottom and up sides of 9-inch tart pan with removable bottom. Press and smooth dough to even thickness.
3. Place tart pan on wire rack set on a rimmed baking sheet and bake 30 minutes or until the top edges of the crust are golden brown, rotating the pan halfway through baking. Remove tart from oven and let cool to room temperature.
4. Rhubarb Filling: 1. In a medium saucepan, add rhubarb, sugar, water, and orange zest. Bring to a boil over high heat, stirring only enough to dissolve the sugar. Reduce the heat to medium low and cook, stirring frequently, until rhubarb is broken down and soft. The final mixture should resemble a puree. Taste and add additional sugar if needed. Transfer rhubarb mixture to bowl and allow to cool to room temperature.
5. Plant Cream Filling: 1. In bowl of electric mixer, add the vegan cream cheese and honey. Scrape vanilla seeds from the vanilla bean and add to bowl. Beat on medium speed with electric mixer until smooth. With mixer on low speed, slowly add Country Crock Plant Cream. Increase the speed to medium-high and beat until soft peaks form. Be careful not to overmix.
6. Assembly: Spread about ¼ cup of rhubarb mixture over bottom of tart crust. Gently spread Plant Cream filling over rhubarb. Top with remaining rhubarb mixture. Refrigerate 3 hours to allow tart to set.
7. Garnish tart with pistachios and serve with a dollop of whipped Country Crock Plant Cream.