Once the tart had cooled down and removed from its fluted tin, I thought it looked pretty plain and required something more to make it visually appealing. Fortunately for me I had some pomegranate seeds in the fridge. I decided to scatter some over the creamy vanilla tofu topping. It gleamed and shimmered like edible rubies and looked absolutely beautiful. But we all know that beautiful looking tarts, and a vegan one for that are not there just for the admiring, this tart had to be sliced carefully, first to see if it had set and yes it had. And secondly for the taste test.
And I have to say, hand on heart it was very very good too. My spoon hit the creamy vanilla tofu topping, then the soft rhubarb and then the hard crust. The rhubarb sitting at the bottom, did not make the pastry base soggy at all. All in all the flavours and textures came together wonderfully.
I am going to tease those of you eager for the recipe a little while longer as its getting late and time for my beddy byes, so please come back for the recipe. For the recipe, please follow this link.
I am also sharing a slice of this vegan Rhubarb, Vanilla and Pomegranate Tart with Solange at Pebble Soup who is hosting Vanilla Theme for Spice Trail on behalf of Vanesther at Bangers and Mash. and Recipe of the Week hosted by Emily at A Mummy Too.