Sunshine Custard Dream: A Vegan Rhubarb Tart Adventure
Hello fellow food adventurers! Chef Anya here, and today we're diving into a world of creamy, dreamy deliciousness with a vegan twist. Forget those heavy, traditional custard tarts; we're making a light, bright, and utterly irresistible Vegan Custard Tart with Roasted Rhubarb. Think of it as a burst of spring sunshine on a plate!
A Classic Reinvented
Now, I know what you might be thinking: a custard tart without eggs? Is that even possible? Well, my friends, not only is it possible, it's absolutely divine! We're taking a classic and making it healthier, kinder, and just as delicious as the original. This recipe builds on my previous success with individual vegan custard tarts, but this time we're going big—a full-sized tart to share (or not, I won't judge!).
The Star of the Show: Roasted Rhubarb
To really make this tart sing, I've paired it with my absolute favourite spring treat - forced rhubarb. Its vibrant pink color is not only eye-catching, but the tangy flavor provides a delightful contrast to the sweet, creamy custard. It's a match made in culinary heaven! But don't worry, if you can't get your hands on this blushing beauty, raspberries or a tangy fruit compote will work just as well. This tart is a blank canvas to your culinary imagination.
Simple Ingredients, Extraordinary Taste
What I love most about this recipe is that it doesn't require any complicated, hard-to-find ingredients. It's a testament to how easy it can be to create a vegan masterpiece with everyday items:
- Flour Power: We're using good old all-purpose flour for the crust, but a well-balanced gluten-free mix with a touch of xanthan gum works like a charm if you need a GF version.
- Vegan Butter Magic: For the best flaky crust, we use vegan block butter, like Naturli or Violife. If you need a substitute, coconut oil works in a pinch.
- Oat Milk Creaminess: Forget watery milk; we're going for rich oat milk or a high-percentage soy milk to create a luscious custard. Any thick, plant-based milk will do.
- Sugar Sweetness: Caster sugar is my go-to for both the crust and the custard, but feel free to use any sugar you have on hand.
- Cornstarch Power: This is our secret weapon for that perfect custard texture. We're using a bit more to make up for the lack of eggs.
- Vanilla Vibes: Vanilla is the soul of our custard. Don't skimp on it!
- Cardamom Kiss (Optional): A touch of cardamom adds an exotic note, but it's totally optional.
- A Pinch of Salt and Spice: Don't forget a pinch of salt to enhance the flavors, and a touch of kala namak (for that eggy flavor), turmeric (for color), and nutmeg or cinnamon for a warm finish.
Let's Get Baking!
Here’s the breakdown, step by simple step:
- Crust Creation: We'll pulse together the flour, sugar, salt, vegan butter and water until a dough forms. After a rest, it gets rolled out into the tart tin and blind-baked to perfection.
- Custard Chemistry: We'll heat up the plant milk with sugar, thicken with a cornstarch slurry and then infuse with all the delicious seasonings. Vegan butter is then whisked in at the end to make a silky-smooth custard.
- Rhubarb Romance We roast the rhubarb with a little sugar until it is tender and fragrant.
- Assembly Time: The custard is gently poured into the baked crust, baked till set and then crowned with roasted rhubarb (or your fruit of choice).
Recipe for Vegan Custard Tart with Roasted Rhubarb
Yields: 1 10-inch tart Prep time: 30 minutes Cook time: 35 minutes
Ingredients:
For the Pastry:
- 210g all-purpose flour (or gluten-free mix)
- 25g caster sugar
- 1/2 tsp salt
- 1 1/2 tsp xanthan gum (if using GF flour)
- 100g cold vegan butter, cubed
- 3-4 tbsp ice-cold water
For the Custard Filling:
- 55g cornflour/cornstarch
- 750ml creamy plant milk
- 125g sugar
- 1 tbsp vanilla extract
- 1/3 tsp ground cardamom (optional)
- 2 pinches kala namak or salt
- 70g vegan butter
- Nutmeg or cinnamon (optional, for dusting)
For the Roasted Rhubarb (Optional):
- 400g pink rhubarb
- 35g caster sugar
Instructions:
- Pastry Prep: Combine all dry pastry ingredients and vegan butter in a food processor. Pulse until it resembles breadcrumbs. Add ice water gradually until the dough just comes together. Do not overmix. Press into a disc, wrap and chill for 30-60 mins.
- Roll and Bake: Roll out the chilled dough to a 2-3mm thickness. Line a 10-inch tart tin with the pastry, trim the edges, prick the bottom with a fork, line with baking paper and beads/beans/rice, blind bake for 15 mins then remove the lining and bake for another 5-10 mins.
- Custard Magic: In a bowl, mix the cornstarch with a portion of the milk. Heat the rest of the milk with the sugar until almost simmering and then whisk in the sugar, stirring until dissolved. Whisk in the cornstarch slurry. Simmer till thick. Remove from the heat and whisk in the remaining ingredients until smooth.
- Roast Rhubarb: Chop rhubarb into pieces, place in a baking tray, add a tbsp of water and sprinkle with sugar. Bake until tender and fragrant.
- Assemble: Fill the blind-baked pastry with custard, bake at 150C/300F for about 35 minutes until the edges are set, but the middle is still slightly wobbly. Cool completely, top with roasted rhubarb and dust with nutmeg.
Tips for Success
- Use cold ingredients for the pastry to get the best texture
- Make sure the cornstarch is fully dissolved in the milk to prevent lumps.
- Allow the tart to cool completely before slicing to ensure neat pieces.
- Get creative with your toppings! Any tangy fruit will work wonders.
Final Thoughts
I am so excited for you to try this delicious and simple vegan custard tart! It's a great way to bring a touch of sunshine to your table, and is just perfect for any occasion. This recipe is all about enjoying delicious and nourishing food, while celebrating the abundance of nature. Don't forget to share your culinary creations with me on Instagram using #lazycatkitchen and tag me @lazycatkitchen! I cannot wait to see your takes on this Spring delight.
Happy baking, friends!
Chef Anya Petrova