Vegan tart with rhubarb and strawberries

Peel the rhubarb stalks of leaves and cut them into small pieces. Keep the thinner and redder parts to decorate the tart with them.

Put the rhubarb in the jam pan, mix it with 200 g of sugar and let it simmer until it softens and turns into jam. Taste the jam and match the sugar. Leave to cool.

Vegan tart peel is made as follows: flour is mixed with oil. Add water until the crust binds. Put the crust in plastic wrap and cool it in the fridge for 2 hours or in the freezer for 1/2 hour.

Spread the crust in the tart pan. Prick the bottom with a fork from place to place. Put a piece of baking paper on top and a thick row of beans on top. Bake the tart like this (blindly) in the oven heated to 180 C, for 15 minutes.

Cut the remaining rhubarb into thin sticks. Cut the strawberries into slices.

Remove the tart from the oven and remove the baking paper and beans. Fill the tart with rhubarb jam. On top, garnish with rhubarb strips and slices of strawberries. Sprinkle the remaining sugar on top. Bake the tart for another 15 minutes at 180 C.

Remove the tart and let it cool.