Vegan Rhubarb Custard Tart Recipe
This show stopping gluten free and vegan rhubarb custard tart has layers of coconut flour shortcrust pastry, tart rhubarb gelée, creamy lime and cashew custard, and a beautiful woven rhubarb lattice top.
Servings: 8 servings
Calories: 414kcal
Ingredients
Crust
- 1 cup coconut flour spooned and leveled, not packed
- 5 tablespoons coconut oil virgin or refined
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
Rhubarb Lattice and Gelée
- 5-6 stalks rhubarb
- 1 cup water
- 1/2 cup maple syrup
- 1 cup strawberries stems removed
- 2 teaspoons agar agar powder
- 1/2 teaspoon grated lime zest from 1 lime
- 1 teaspoon vanilla extract
Custard
- 1 cup raw cashews soaked for at least 2 hours
- 1/2 cup full fat coconut milk canned or homemade
- 1/2 cup maple syrup
- 1/2 teaspoon grated lime zest from 1 lime
- 3 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 350˚F.
- Pulse together all ingredients until they come together in a ball in a food processor.
- Press crust into tart pan and up sides evenly using fingers. Prick crust with a fork all over. Bake for 10 minutes at 350˚F on a baking sheet (for easy maneuverability) on the middle rack.
- Remove crust from oven and let cool to room temp in tart pan on a cooling rack.
Rhubarb Lattice and Gelée
- Wash and trim ends of rhubarb.
- Create rhubarb ribbons using a vegetable peeler or mandolin slicer to thinly slice rhubarb stalks lengthwise. You will need about 24 rhubarb ribbons for the lattice top. Save the remaining rhubarb for the gelée.
- Bring water and maple syrup to a rolling simmer in a saucepan. Roll rhubarb ribbons up and working in batches, blanch them in the maple syrup-water reduction for about 30 seconds to 1 minute. Transfer rhubarb ribbons to a towel lined baking sheet using kitchen thongs and allow them to drain while you blanch the next batch.
- Carefully unroll the ribbons. Create a lattice or basket-weave pattern by weaving the rhubarb ribbons over and under each other on top of a sheet of wax paper. Use the tart pan as template to cut away the edges of the lattice with a sharp knife, creating a 9" round circle which will lay on top of the finished tart. Save the rhubarb trimmings for the gelée.
- Chop the uncooked rhubarb pieces. Reduce the rhubarb cooking liquid at a low boil and add the raw rhubarb and lattice trimmings to the liquid, simmering until tender, about 1 minute.
- Transfer rhubarb and cooking liquid to a blender. Add strawberries, lime zest, agar agar, and vanilla extract and purée until smooth.
- Return purée to the saucepan and cook on medium heat, stirring constantly for 5 minutes to activate the agar agar. Strain warm gelée through a fine sieve to remove any lumps that may have formed from the agar agar. The gelée will continue to thicken and set as it cools.
- Pour gelée into cooled tart crust and spread into a even layer with an offset spatula.
- Transfer the tart to the freezer to allow the gelée layer set up while cashew cream custard is prepared.
Custard
- Drain and rinse cashews. Add all ingredients to a blender and purée until silky smooth.
- Spread cashew cream over set rhubarb gelée layer.
Final Assembly
- Transfer rhubarb lattice to top of tart by inverting it using the wax paper and then peeling away the wax paper.
- Brush the top of the rhubarb lattice with a bit of maple syrup and lime juice mixed together for a glossy sheen.
- Freeze tart until solid to set the cashew cream layer.
- When ready to serve, remove tart from freezer and allow it to sit at room temperature for 10 minutes before cutting. Use a sharp knife with a quick stroke to cut through the lattice layer with ease. Enjoy!
Notes
- Keep leftover tart in freezer, wrapped to keep fresh. The tart will keep frozen for several months.
- When measuring the coconut flour for the crust, spoon the flour into the measuring cup and level it with a straight edge to avoid packing the flour, which would add too much flour to the recipe, causing the crust to become overly dry.
- You can use either raw virgin or refined coconut oil for the crust. Raw virgin oil will give a distinct coconut flavor while refined oil will have a mild taste.
- Use the most colorful rhubarb ribbons for the lattice top.
Nutrition
Serving: 1slice | Calories: 414kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 385mg | Fiber: 7g | Sugar: 35g | Vitamin A: 38IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 2mg