Gluten-Free and Vegan Rhubarb & Custard Tarts
A nostalgic vegan and gluten-free dessert, this vegan tart recipe is both comforting and delicious.
Our vegan and gluten-free and vegan rhubarb and custard tart recipe will bring back memories of rhubarb and custard, but now you can enjoy a crisp vegan and gluten-free pastry recipe as well.
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Rhubarb and custard is a retro combination that’s back in fashion – a delectable mixture of sweet and creamy with tart and tangy!
If rhubarb is not in season, you can adapt this vegan and gluten-free dessert recipe to make other fruit tartlets. The sharpness of berries works well against the sweetness of the custard.
Try using raspberries, strawberries or blackberries. Unlike the rhubarb, there is no need to cook the berries, you can place them straight on top of the custard.
Cook’s tip!
You can buy ready-made vegan custard, but it’s best to start from scratch with custard powder as the ready-made custard does not set as well in the tartlets.
Our vegan and gluten-free and vegan rhubarb and custard tart recipe is perfect for a light dessert and vegan and gluten-free picnics.
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6
Rating:
Total Time: 50 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 23.333333333333 23.333333333333 grams fresh rhubarb, chopped
- 5 5 grams caster sugar
- 75 75 ml custard (made with vegan and gluten-free custard powder and soya milk)
- For the pastry:
- vegan and gluten-free egg replacer, equivalent to 2 eggs
- 25 25 grams gluten-free plain flour, plus extra for dusting
- 5 5 grams vegan and gluten-free icing sugar
- 0.25 0.25 tsp xanthan gum
- 14.166666666667 14.166666666667 grams vegan and gluten-free margarine
Method
- Place the rhubarb into a small saucepan with the sugar and 3 tablespoons of water. Cook over a medium heat for 3–4 minutes, stirring frequently, until the rhubarb has disintegrated. Set aside to cool.
- Make up the custard following the instructions on the custard powder packet. Set aside to cool. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly. Preheat the oven to 160°C/325°F/Gas Mark 3.
- To make the pastry, put the flour, icing sugar and xanthan gum into a large mixing bowl and stir with a wooden spoon to combine. Rub in the margarine with your fingertips, then gradually stir in the egg replacer and use your hands to bring the mixture together in a soft ball.
- Transfer the pastry to a lightly floured work surface and cut it into six equal pieces. Roll each piece out to line six shallow 10-cm/4-inch round, loose-based individual tartlet tins.
- Bake the tartlet cases in the preheated oven for 7–10 minutes, or until just firm but not browning, then remove from the oven and fill with the cooled custard. Swirl two or three teaspoons of rhubarb into each tartlet.
- Return the tartlets to the oven and bake for 10 more minutes, or until the custard is just golden. Serve warm or cold.
If you can’t get enough of vegan desserts, you’ll love this vegan custard doughnut recipe.
