RHUBARB & CUSTARD TARTS {VEGAN}

I absolutely love rhubarb, it’s my favourite thing to have in crumble and when it’s coupled with custard it’s just a delicious match made in heaven! So I decided to combine the two in a pastry case and make rhubarb & custard tarts.

I used white spelt flour but you can use plain flour or if you are gluten free then rice flour works really well.

I just love the colour of the rhubarb, it’s so bright and pink! I think this was because the pack of rhubarb I bought mainly had the thin pieces of rhubarb which were pink, I think the thicker they get, the more green they are. I just think this makes the tarts look amazing.

To stew the rhubarb I just sliced it and added it to a pan with a couple of tbsp of water and sugar then left it on a low heat for around 10 mins to soften.

It’s best to make up these rhubarb & custard tarts just before serving as the rhubarb can soak into the pastry a little bit, we’ve left them overnight and they’ve still tasted fine the next day but their appearance isn’t as good as when they were first made.

Obviously instead of making the custard you can just use ready made vegan custard.

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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!