Rhubarb Fantasy

A delightful rhubarb and strawberry tart using Alpro Vanilla

8 portions


300ml Alpro Vanilla Big Pot

1 pack ready-made puff pastry

2 eggs

1 additional egg yolk (beaten separately)

60g sugar

6 rhubarb stems

60g flour

100g strawberry or rhubarb jam

Made with


1 Clean the rhubarb stems and chop into 1cm pieces. Separate the egg yolks and whisk the egg whites until stiff. Mix together the Alpro Vanilla, the sugar, the flour and 2 of the egg yolks until you have a smooth batter. Then gently fold in the egg whites.
2. Roll out the puff pastry and line a greased and floured flan or pie dish. Using a fork, pierce a few holes in the dough to allow the steam to escape and to stop the pastry from getting too puffed up. Cover the puff pastry with a layer of jam and brush the edges of the dough with the remaining beaten egg yolk.
3. Pour the batter mixture over the pastry, spreading it evenly, and scatter the rhubarb chunks over the top.
4. Bake in a pre-heated oven at 170*C for about 35 to 40 minutes until the batter has set and the pastry is a light golden colour.


Check the ingredient list of the puff pastry for lactose