Jamie Magazine
By Ginny Rolfe
About the recipe
You won’t miss the dairy in this rich, decadent tart, which is beautifully offset by tangy rhubarb.
Recipe From
Jamie Magazine
By Ginny Rolfe
150ml soya milk
4 cardamom pods
4 tablespoons sugar
1 tablespoons cornflour
250g dark vegan chocolate (70%)
1 teaspoon vanilla extract
PASTRY
250g plain flour
125g icing sugar
1 teaspoon ground ginger
125g soya margarine (cold), plus extra for greasing
RHUBARB
400g rhubarb
25g-40g sugar
1 splash of ginger cordial
1 orange
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