Description
This Vegan Rhubarb Custard Tart combines a delicate gluten-free crust with a creamy vanilla soy custard and tender roasted rhubarb streaks on top. It’s a light, refreshing dessert perfect for spring or summer gatherings, featuring plant-based ingredients and a beautiful balance of tart and sweet flavors.
Ingredients
Scale
Crust
- 1 tablespoon ground flaxseeds
- 1 cup gluten-free all purpose flour (or regular all purpose flour if not GF)
- ½ cup ground almonds
- 4 tablespoons vegan butter
- 2 tablespoons light brown sugar (or coconut sugar)
- ¼ teaspoon sea salt
Custard Filling
- 1 ½ cups vanilla soy milk
- 1 cup vanilla soy yogurt
- ½ cup cornstarch (cornflour)
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon agar agar powder
- Pinch sea salt
Roasted Rhubarb
- 7-8 stalks rhubarb
- ¼ cup caster sugar
Instructions
- Preheat and prepare tart tin: Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 14″ rectangular tart tin with cooking oil and line the base with parchment paper.
- Make flax egg: Combine ground flaxseeds with 2.5 tablespoons water in a bowl, stir well, and let sit for at least 5 minutes until it thickens into a gel-like consistency.
- Prepare crust dough: In a food processor, blend together the flour, ground almonds, vegan butter, coconut sugar, sea salt, and flax egg until the mixture sticks together forming a dough.
- Form and bake crust: Press the dough evenly into the base and sides of the tart tin, prick holes into the base with a fork, and bake for 12-15 minutes until lightly golden. Allow to cool in the tin but keep the oven on.
- Roast rhubarb: Wash and cut rhubarb stalks into strips to fit the tart top. Lay them in a parchment-lined baking dish, toss with caster sugar, cover with a lid or parchment, and roast for 25-30 minutes. Let cool completely and reserve the syrup for serving.
- Make custard: In a saucepan, whisk together soy milk, cornstarch, and agar agar powder. Add vanilla soy yogurt, maple syrup, vanilla extract, and a pinch of sea salt. Heat over medium heat, whisking vigorously, until the mixture thickens and simmers (8-10 minutes).
- Assemble tart: Let custard cool 5 minutes, whisk again, then pour into cooled crust. Let sit at room temperature for 10-15 minutes, then refrigerate for at least 2 hours until set.
- Top and serve: Arrange the roasted rhubarb strips on top of the chilled custard tart. Serve with some reserved rhubarb syrup drizzled on the side.
- Storage: Store leftover tart in an airtight container in the refrigerator and consume within 2 days.
Notes
- Use vanilla soy milk and yogurt for a naturally sweet, creamy custard base.
- Gluten-free flour can be substituted with regular all-purpose flour if gluten is not a concern.
- Agar agar is used as a vegan gelatin substitute to help set the custard.
- Ensure the rhubarb is completely cooled before placing on the custard to prevent curdling or melting.
