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
Scale
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
