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Meera Sodha's Vegan Recipe for Rhubarb, Cardamom and Pistachio Tart
Ingredients
  • subheading: For the pastry:
  • 250g plain flour
  • 7 tbsp (105ml) light olive oil
  • 40g caster sugar
  • 1 pinch sea salt
  • 3 tbsp cold water
  • subheading: For the filling:
  • 7 tbsp (105ml) light olive oil
  • 125g caster sugar, plus 1 tbsp extra to finish
  • 50g cornflour
  • 200g ground pistachios
  • 40g ground almonds
  • 4 tbsp (60ml) oat milk
  • 1½ tsp cardamom powder
  • Zest of 1 orange
  • 250g forced rhubarb
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