Indulge in these vegan rhubarb tarts made with our White chocolate and raspberry Granola.\n \n\n\n\n\n\n\n\n\n\n25 minutes\n\n\n30 minutes\n\n\n 6 tarts\n\n\n\n\n\nINGREDIENTS\nFor the shortcrust200g of flour15g of sugar1 tbsp of oil1 tbsp of water1 pinch of saltFor the filling6 cups of rhubarb, diced1\/3 cup of sugar or maple syrup1 tbsp of cornstarchThe juice of half a lime10 ml of vanilla2 tbsp of oat milk1\/4 cup of Oatbox White chocolate and raspberry Granola\n \nPREPARATION\n1. Preheat the overn at 350F.\n2. Add flour, salt, sugar, and mix. Then, add water and oil. Stir firstly with a wooden spoon, then with your fingertips. Knead for 5 minutes, until the dough has a good elasticity. Set aside in a cool place before divided in 6.\n3. In a large bowl, mix together the rhubarb, sugar (or maple syrup), granola, cornstarch, lime juice and vanilla. Set aside.\n\n4. Roll out the portioned dough into 6 circles of roughly 1\/2 cm in thickness.\n5. Fill the 6 circles with the rhubarb mixture.\n6. Brush the inside of the dough with a bit of oat milk. Fold in the sides of the dough as to cover the filling. Brush the top of the tarts with oat milk.\n7. Bake for 25-30 minutes, or until golden.