Description
This Vegan Rhubarb Custard Tart is a delightful plant-based dessert featuring a gluten-free almond crust, a creamy vanilla soy custard, and tender baked rhubarb strips. The tart is naturally sweetened with maple syrup and brown sugar, making it a wholesome, flavorful treat perfect for any occasion.
Ingredients
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
Topping
- 7-8 stalks rhubarb
- ¼ cup caster sugar
Instructions
- Preheat and Prepare Tin: Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 14″ rectangular tart tin with some cooking oil and line the base with a sheet of parchment paper.
- Make Flax Egg: Add the ground flaxseeds to a bowl with 2.5 tablespoons water. Stir well and let sit for at least 5 minutes until gelatinous.
- Prepare Crust Dough: In a food processor, combine the gluten-free flour, ground almonds, vegan butter, brown sugar, sea salt, and the flax egg. Process until the mixture sticks together forming a dough.
- Form and Bake Crust: Evenly press the dough into the base and sides of the tart tin. Use a fork to prick several holes into the base to prevent bubbling. Bake the crust for 12-15 minutes until lightly golden. Let it cool completely in the tin but do not remove it.
- Bake Rhubarb: Wash rhubarb stalks and cut them into strips fitting the tart width. Line a baking dish with parchment paper, lay out rhubarb strips, coat them evenly with caster sugar, and cover with a lid or extra parchment paper. Bake for 25-30 minutes until soft. Allow to cool completely and reserve the syrup for serving.
- Make Custard: In a saucepan, whisk together soy milk, cornstarch, and agar agar powder until smooth. Add soy yogurt, maple syrup, vanilla extract, and a pinch of sea salt. Place over medium heat and whisk continuously until the mixture simmers and thickens, about 8-10 minutes.
- Cool and Fill Tart: Remove custard from heat and let cool for 5 minutes. Whisk again to smooth out any lumps. Pour the custard into the cooled tart crust and let it come to room temperature for 10-15 minutes.
- Set Tart: Place the tart in the refrigerator for at least 2 hours or until the custard has fully set.
- Assemble and Serve: Arrange the baked rhubarb strips neatly on top of the set custard. Serve slices with some of the reserved rhubarb syrup drizzled on top.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Notes
- Vanilla soy milk and yogurt are used for a creamy vegan base; alternatives may alter flavor and consistency.
- Ground flaxseeds act as an egg substitute to bind the crust.
- Agar agar powder is used as a vegan gelatin alternative to help the custard set firmly.
- Ensure the rhubarb syrup is cooled before serving and can be drizzled over the tart or served on the side.
- Using gluten-free flour makes this tart suitable for gluten-sensitive individuals.
- Do not remove the tart crust from the tin until after the custard has set to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
