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VEGAN RHUBARB & CUSTARD TARTS

Course Cakes, Dessert
Servings 12 Tarts

Ingredients

FOR THE PASTRY

  • 2 cups Plain Flour / Rice Flour (if gluten free)
  • 2/3 cup Ground Almonds
  • 1/2 cup Coconut Oil
  • 4 tbsp Maple Syrup
  • 1/2 cup Water Might need a bit more or less

FOR THE CUSTARD

  • 2 heaped tbsp Custard Powder
  • 2 tbsp Icing Sugar
  • 1 tsp Vanilla Essence
  • 1.5 cups Dairy Free Milk I used Oatly Barista

FOR THE FILLING

  • 12 tbsp Sweetened Stewed Rhubarb

Instructions

FOR THE PASTRY

  1. Preheat the oven to 170 degrees C. 

  2. Rub the coconut oil into the flour and ground almonds. 

  3. Add the maple syrup and slowly add the water until you can form it into a ball.
  4. Leave in the fridge for 30 mins.

  5. Roll out and cut a circle shape.

  6. Press the circles into the holes on a greased muffin tray.

  7. Use a fork to make a mark in the bottom so they don't puff up when cooking.
  8. Bake for around 15 mins. Then take out and leave to cool for a few mins before removing from the tray and leaving on a cooling rack.

FOR THE CUSTARD

  1. Add the custard powder and sugar to a jug then slowly whisk in the custard powder. Add the vanilla essence.

  2. Whisk over a low heat until thickened then leave to cool.

TO ASSEMBLE

  1. Spoon a tbsp of the custard into each pastry case.
  2. Spoon a tbsp of rhubarb on top of the custard.

  3. Enjoy!