Rhubarb & Custard Tart
- Addicted to dates
- Apr 2, 2019
- 4 min read
RHUBARB SEASON HAS BEGUN
Who's a lover of Rhubarb and Custard? The closest thing I've had to the combo lately has been in a Nakd energy bar (which is super close to the original flavour! - not sponsored!). Needless to say i'm super excited that these wonderful pink stalks are coming back into season and can't wait to try them out in lots of new recipes.
This combination is such a classic and firm favourite amongst families all over Ireland and the UK. Is it a big thing in your part of the world too? One might say it's almost as classic as an apple tart?
KEEP THEM HOT PINK
To keep this recipe as aesthetic and pretty as possible, I chose to use the pinkest parts of the stalk for the top of the tart. But fear not, nothing was wasted as the remaining stalks were stewed up into a lovely tart rhubarb compote!
I've found that the best way to maintain that beautiful pink hue in the rhubarb stems is to bake them as apposed to stewing. Just sprinkle them with sugar, cover and bake and they soften up and cook whilst holding that hot pink colour.
IT'S NOT THE SAME WITHOUT CUSTARD
But what's more exciting than some hot pink rhubarb? VEGAN CUSTARD!
This part of the recipe was so simple and if you make extra (like I did) it pairs wonderfully with some of that rhubarb compote or as an addition to your breakfasts or desserts. If you fancy you can even make this component of the recipe on it's own and enjoy it with your favourite accompaniments!
It's not bad for a vegetable tart hey? (Sorry I just had to get it in there). I hope that I speak for most of us when I say we've all been at the self-service check out searching for the rhubarb in the fruit section. Or was that just me??
WHY MAKE THIS RECIPE?
Plant based and Vegan friendly
Easy to make
Tart, sweet and creamy
Egg free
Dairy free
Free from animal derived products
Can be enjoyed chilled/frozen/semi-frozen
Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
It's rhubarb season!
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!
I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x
Rhubarb & Custard Tart
Preparation time: 30-40 minutes
Set time: 2 hours
Total time: 2.5 hours
Equipment: Food processor, Long tart tin with removable base (I used a 14” tin)
INGREDIENTS
BASE
1 cup roasted buckwheat
1 ½ cups cashews
4 medjool dates (pitted)
1 tbsp coconut oil (solid)
¼ tsp pink Himalayan salt/sea salt
2 tbsp maple syrup
(a little extra coconut oil and some caster sugar to dust the tin)
CUSTARD
2 cups soya milk (you can also use coconut, almond or rice milk)
1 cup soya yoghurt (i used vanilla flavoured, again use coconut or almond yoghurt if preferred)
½ cup cornstarch (sifted)
1 tsp vanilla extract
2 tbsp coconut sugar
1 tsp vegan gelatine/agar agar
¼ tsp turmeric
2 tbsp water or plant milk
RHUBARB
Approx 8 stalks of Rhubarb
½ cup caster sugar
GARNISH
Chopped Pistachios
INSTRUCTIONS
Add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground.
Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency.
Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency.
Take a piece of parchment paper and use it to rub with inside of the tin with coconut oil. Sprinkle with a layer caster or coconut sugar. This will prevent the tart from sticking to the edges of the tin!
Press the mixture evenly into your tart tin, making sure all the edges are evenly covered.
Set the base aside in the freezer to set.
For the custard first create your slurry by adding the vegan gelatine or agar agar (I use a brand called vegeset), turmeric and 2 tbsp water or plant milk to a jar and stir to remove and lumps.
Add the soya milk, soya yoghurt, cornstarch, vanilla extract and coconut sugar along with your “slurry” mixture to a heavy bottommed pan and bring to the bowl, whisking continuously to avoid the mixture sticking to the bottom of the pan.
Lower the heat and allow this custard to simmer and cook out for about 2 minutes, ensuring that you keep stirring.
Remove the custard from the heat and allow to cool slightly for about 5 minutes before pouring it into the tart tin. Be careful not to overfill, any remaining custard and be stored in an airtight container in your fridge (or just eaten on the spot!).
Allow the tart to cool for about 15 minutes before placing in the fridge to set for 1-2 hours.
Meanwhile to prepare the rhubarb, heat your oven to 180°C.
Wash the rhubarb stalks and cut them into strips to fit horizontally across the top of your tart.
Line a baking dish with some parchment paper and lay out the rhubarb stalks. Coat them in the caster sugar and cover the dish with a lid or some extra parchment paper.
Bake for 15-20 minutes and allow to cool completely before arranging the rhubarb strips on top of the tart.
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