The Vegan Rhubarb Custard Tart Recipe is a sensational dessert that brings together the tart brightness of rhubarb and the smooth, creamy texture of a luscious vegan custard, all nestled within a crisp, buttery crust. It’s a treat that manages to be both indulgent and refreshing, perfect for any occasion where you want to impress friends or simply enjoy a little slice of plant-based heaven. This tart balances sweet and tangy with an elegant texture that makes every bite unforgettable.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a Vegan Rhubarb Custard Tart Recipe that bursts with flavors and textures. Each item plays a key role, from the flaky crust to the smooth custard and the vibrant rhubarb topping.
- Ground flaxseeds: Used to make a flax egg, providing an egg replacement that binds the dough perfectly.
- Gluten-free all-purpose flour (or regular): Gives structure to the tart crust with a tender crumb.
- Ground almonds: Adds a subtle nutty flavor and richness to the crust’s texture.
- Vegan butter: Creates that classic buttery flakiness without any dairy.
- Light brown sugar (or coconut sugar): Enhances sweetness and adds a hint of caramel undertone.
- Sea salt: Balances the sweetness and heightens all flavors.
- Vanilla soy milk: The creamy base for the custard, infused with gentle vanilla notes.
- Vanilla soy yogurt: Adds creaminess and tang to the custard for a luscious finish.
- Cornstarch (cornflour): Thickens the custard into a silky, smooth consistency.
- Pure maple syrup: Natural sweetener that deepens flavor complexity in the custard.
- Vanilla extract: Delivers warm aromatic depth to the custard.
- Agar agar powder: A plant-based gelling agent to ensure your custard sets beautifully.
- Pinch sea salt: Just enough to enhance the custard’s flavor.
- Rhubarb stalks: The star topping, offering a refreshing tartness that cuts through the creaminess.
- Caster sugar: Sweetens the rhubarb, mellowing its tang.
How to Make Vegan Rhubarb Custard Tart Recipe
Step 1: Prepare Your Oven and Tart Tin
Start by preheating your oven to 175°C (350°F) to get it ready for baking the crust and rhubarb later. Grease a 14-inch rectangular tart tin with a little cooking oil to prevent sticking, then line the base with parchment paper for easy removal and clean-up.
Step 2: Make the Flax Egg
Create a flax egg by mixing the ground flaxseeds with water and letting it rest for at least 5 minutes. This natural binder will help bring your dough together in a perfectly vegan way.
Step 3: Prepare the Tart Dough
Combine the flour, ground almonds, vegan butter, coconut sugar, salt, and the flax egg in a food processor. Process until the mixture clumps into a dough. It should be sticky and hold together well, ready to become that crisp, golden crust we all love.
Step 4: Bake the Tart Shell
Press the dough evenly into the tart tin, covering the base and sides. Prick several holes with a fork to stop bubbling. Bake this crust for 12-15 minutes until it’s lightly golden. Let it cool completely but keep it in the tin so it holds its shape perfectly.
Step 5: Prepare the Rhubarb
Wash and cut your rhubarb stalks into strips that fit nicely across the tart’s surface. Lay them out in a baking dish lined with parchment and sprinkle the caster sugar all over. Cover and bake for 25-30 minutes until tender, then let cool. Don’t forget to save the syrup that collects—it’s pure treasure for serving.
Step 6: Make the Vegan Custard
In a saucepan, whisk together the vanilla soy milk, cornstarch, and agar agar. Add the rest of your custard ingredients and heat over medium until the mixture simmers, whisking vigorously for 8-10 minutes. This ensures a thick, velvety custard that holds beautifully.
Step 7: Assemble and Chill
Pour the warm custard into the cooled tart crust and let it settle at room temperature for a bit. Then, pop your tart into the fridge for at least 2 hours until the custard has set firmly, ready to be topped and served.
Step 8: Top with Rhubarb and Serve
Arrange the tender rhubarb strips on top of the set custard tart and drizzle with the reserved rhubarb syrup. Your Vegan Rhubarb Custard Tart Recipe is now a stunning centerpiece that’s as delicious as it looks.
How to Serve Vegan Rhubarb Custard Tart Recipe
Garnishes
Adding a simple garnish like fresh mint leaves or a light dusting of powdered sugar can elevate the presentation and offer a hint of freshness that complements the tart’s creamy custard and tangy rhubarb.
Side Dishes
Serve your Vegan Rhubarb Custard Tart Recipe alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for an extra touch of indulgence. Fresh berries on the side add a vibrant burst of color and flavor.
Creative Ways to Present
For a fun twist, turn this tart into mini tarts using smaller tart pans or muffin tins. You can also layer the custard and rhubarb in clear glasses for a stunning parfait-style dessert that shows off all the layers beautifully.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Rhubarb Custard Tart Recipe stored in an airtight container in the fridge. It stays fresh and delicious for up to 2 days, making it perfect for meal prep or entertaining guests over a couple of days.
Freezing
While the tart is best enjoyed fresh, you can freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving to maintain the custard’s creamy texture.
Reheating
When you want to warm up leftovers, gently reheat slices in a low oven or microwave for a few seconds. Avoid overheating to keep the custard smooth and the crust crisp rather than soggy.
FAQs
Can I use a different plant milk instead of soy milk?
Yes! While soy milk is excellent for its creaminess and vanilla flavor in this Vegan Rhubarb Custard Tart Recipe, almond or oat milk can be good alternatives. Just ensure they are unsweetened to control the tart’s sweetness.
What if I can’t find agar agar powder?
Agar agar is key for setting the custard without eggs. If you can’t find it, you might try cornstarch alone for thickening, but the custard may not set as firmly. Another option is using vegan gelatin substitutes available at specialty stores.
Is this tart gluten-free?
This recipe can be gluten-free if you use gluten-free all-purpose flour. The other ingredients are naturally gluten-free, making it a great dessert option for those avoiding gluten.
How tart will the rhubarb taste? Should I add extra sugar?
Rhubarb is naturally tart, but roasting with caster sugar balances the flavor beautifully. If you prefer a sweeter taste, you can increase the sugar slightly, but remember the custard also adds sweetness to the dish.
Can I prepare this tart in advance for a party?
Absolutely! The Vegan Rhubarb Custard Tart Recipe can be made a day ahead and refrigerated. This helps the custard set well and the flavors to meld, making it even more delicious when served.
Final Thoughts
If you’re looking for a dessert that’s as delightful as it is stunning, this Vegan Rhubarb Custard Tart Recipe will quickly become your go-to. It’s a harmonious blend of creamy custard, tangy rhubarb, and a crisp crust that feels like a warm hug on a plate. Give it a try and share the joy of this plant-based masterpiece with your loved ones!
Print
Vegan Rhubarb Custard Tart Recipe
- Total Time: 3 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Rhubarb Custard Tart is a delightful plant-based dessert featuring a gluten-free, nutty crust filled with a creamy vanilla soy custard and topped with sweet, tender roasted rhubarb. Perfectly balanced with natural sweetness and a touch of maple syrup, this tart offers a refreshing and light finish ideal for spring and summer gatherings.
Ingredients
For the 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
For the Custard
- 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
For the Rhubarb Topping
- 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 to ensure easy removal later.
- Make Flax Egg: Combine ground flaxseeds with 2.5 tablespoons water in a bowl, stir well, and let it sit for at least 5 minutes to thicken, which acts as an egg substitute in the crust.
- Prepare Crust Dough: In a food processor, blend the flour, ground almonds, vegan butter, light brown sugar, sea salt, and the prepared flax egg until the mixture sticks together forming a soft dough suitable for pressing into the tart tin.
- Form and Bake Crust: Press the dough evenly along the base and sides of the tart tin. Prick the base with a fork several times to prevent bubbling. Bake for 12-15 minutes until lightly firm, then allow to cool inside the tin. Keep the oven on for the rhubarb step.
- Roast Rhubarb: Wash and cut rhubarb stalks into strips to fit atop the tart. Line a baking dish with parchment paper, arrange rhubarb strips, sprinkle with caster sugar, cover with a lid or parchment, and bake for 25-30 minutes until softened. Let 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 on medium heat and whisk continuously for 8-10 minutes until the mixture thickens to a creamy custard consistency.
- Assemble Tart and Chill: Allow custard to cool slightly for 5 minutes, whisk again to ensure smoothness, then pour into the cooled tart crust. Let it come to room temperature for 10-15 minutes before refrigerating for at least 2 hours to fully set.
- Add Rhubarb Topping and Serve: Arrange the cooled roasted rhubarb strips artfully on top of the set custard tart. Serve with some of the reserved rhubarb syrup drizzled over for added flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Notes
- You can substitute coconut sugar or light brown sugar interchangeably based on your preference.
- Vanilla soy milk and vanilla soy yogurt add flavor and creaminess; other plant-based alternatives may be used but may alter flavor slightly.
- Agar agar powder is a vegan gelling agent important for setting the custard; do not skip it for best results.
- If fresh rhubarb is not available, frozen rhubarb can be used but adjust roasting time as needed.
- This recipe can be made gluten-free by using gluten-free all purpose flour.
- Use a food processor for best crust texture, but mixing by hand is possible.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
