Purelogoy X Anna Barnett partner with Magnificent Marrow for virtual cook-a-long
Last week Magnificent Marrow were honoured to be part of a delicious event which saw vegan hair care brand Pureology partner with cook, author and food writer Anna Barnett to host a cook-a-long aptly named The Proof is in Pureology. As a plant-based brand, Pureology understands the importance of ingredients, both in what we eat and within the products that we use. They believe that taking the best nature has to offer is the route to caring for colourful hair, as well as a brighter future, which is why Pureology teamed up with Anna to create a tasty vegan dessert inspired by the natural ingredients found in their iconic Hydrate prescriptive haircare range. The end result was a gorgeous vegan filo pastry coconut tart with rhubarb, grapefruit and sunflowers seeds.
Magnificent Marrow provided all the fresh ingredients for the afternoon event, including English Rhubarb and seasonal Blood Oranges. The produce was delivered to a handful of foodies and hair obsessives for them to have a go at making the dessert under the virtual guidance of Anna.
With three cookbooks under her apron, including ‘The Reluctant Vegetarian’, plus having contributed to the food pages of Vogue, Grazia magazine and with a column in the Evening Standard, Anna has always been a fan of experimenting with ingredients. She regularly hosts masterclasses in her home - ranging from creating the perfect pasta dish to throwing a three-course dinner party. Most recently she has launched her new juicy podcast, The Filling with Anna Barnett, where she invades the kitchens and fridges of celebrity guests including Henry Holland, Deliciously Ella and Melissa Hemsley.
Vegan filo pastry coconut tart by model India Lownds @indiaalexandrial
Known for her distinctive two-toned locks, Anna’s love for having fun with her hair alongside her culinary talents made her the perfect choice for Pureology to partner with for the Veganuary event. And of the tart recipe that she created exclusive for the event Anna says:
“These Pureology tarts are a brilliantly versatile recipe, meaning that it can work with whatever flavours or seasonal fruits you have to hand. I’ve chosen blood orange as it’s a key ingredient in Pureology products providing Vitamin C, it is currently in season and would be a shame to not take full advantage of its vibrant deep red tones and distinctly raspberry like flavour. The hydrating coconut cream and silky vanilla are a natural marriage of flavours and as with most of the key ingredients in this dish they mirror the key natural ingredients within the Pureology products that pack a thirst-quenching punch!”
So, after all this talk of how amazing Anna’s vegan tart is we couldn’t not let you have the recipe. So all you have to do now is order your seasonal fruits from us here, have a go at making the tart at home and don’t forget to share your creations with us.
VEGAN FILO PASTRY COCONUT TARTS WITH RHUBARB, GRAPEFRUIT AND SUNFLOWER SEEDS
FEEDS – 4
PREPARATION TIME – 10-15 MINUTES
COOKING TIME – 10-15 MINUTES
AROUND 150G VEGAN FILO PASTRY – 4 SQUARES PER TART
SEVERAL GLUGS OLIVE OIL/RAPESEED OIL
1TSP CASTER SUGAR – OPTIONAL
JUST UNDER ¼ TSP OF GROUND CINNAMON
COCONUT CREAM INGREDIENTS
1 TIN /400ML WHIPPING COCONUT CREAM OR 2 TINS OF COCONUT MILK, REFRIGERATED AND CREAM SEPARATED FROM THE WATER
1 VANILLA POD – SEEDS REMOVED (KEEP POD FOR RHUBARB)
ZEST OF ¼ ORANGE
STEWED RHUBARB INGREDIENTS
200G OR AROUND 2 STALKS OF RHUBARB – CUT INTO BITE SIZED CHUNKS
JUICE OF 1 LARGE ORANGE
1 SLICE OF ORANGE RIND
SPLASH OF WATER
SLICED VANILLA POD (FROM THE COCONUT CREAM)
1 GRAPEFRUIT – PEELED AND CUT INTO SEGMENTS
20G SUNFLOWER SEEDS
SEVERAL SPRIGS OF MINT
Preheat your oven to 180 degrees celsius.
Begin by stewing your rhubarb. Combine the chopped rhubarb, orange zest and juice with a splash of water in a small saucepan. Cut your vanilla pod in half and scrape the seeds out.
Place the seeds in a bowl where you’ll whip your coconut cream and add the pod to your rhubarb. Place the rhubarb over a medium to low heat and allow to gently stew for around 5-7 minutes or until soft.
Once cooked allow to cool completely before making up your dessert. You can place it in a bowl over ice if making up your dessert straight away.
To make up your cinnamon filo pastry cases begin by cutting out your filo sheets. Place your individual tart cases on top and cut your squares so they are just a little larger than your tart case. You can cut a batch at a time.
Next combine the sugar and cinnamon. Using your pastry brush, coat each sheet with oil, sprinkle a little cinnamon sugar between each layer and repeat until you have four layers stuck to each other. Avoid sticking each sheet directly on top of the one previous so you have a more rustic finish. Next place the filo pastry into your tart case. Push the pastry to meet the edges of the tart case so you end up with a flat base to your tart, leaving the edges standing up tall. Place in the oven for around 8-10 minutes or until golden then remove and allow to cool.
For the coconut cream, scoop out the thick cream, leaving the remaining coconut water. Add in your vanilla seeds, a little orange zest and whisk until it holds its shape, is smooth and forms ribbons.
Prepare the grapefruit by neatly slicing the skin off following the shape of the grapefruit. Cut out the segments of flesh over a bowl so you can save the juice and add to your rhubarb mix.
Toast the sunflower seeds by adding to a dry pan and placing over a medium heat giving them a shake every now and then and toasting until they begin to pop. Allow to cool before using.
Finely slice your mint to garnish.
To serve, spoon two-three generous dollops of coconut cream into the base of your tart case. Spoon in a little rhubarb then scatter over the grapefruit segments, a sprinkle of sunflower seeds and finish with a little orange zest and a smattering of mint.
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