Rhubarb and vanilla custard is one of my absolute favourite flavour combinations! You first get a wave of silky smooth, sweet vanilla custard followed by a bright and tangy kick of rhubarb.
I combined the two in a heavenly tart, silky sliceable custard topped with rhubarb as bright in flavour as it is in colour and all held together by a perfectly light and crumbly pastry. 100 percent vegan, of course!
And what’s even better, it’s whipped up in no time, you can prepare it the day before and just keep it in the fridge until it’s time for dessert.
I think it would make a rather beautiful valentines day treat, too. It’s bright pink after all.
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- 150 g flour
- ¼ tsp salt
- 1 Tbsp sugar
- 100 g margarine
- 2-3 Tbsp ice water
- 400 ml coconut milk
- 100 ml soy milk (or plant based milk of choice)
- 50 g sugar
- Pinch of turmeric (optional for colour)
- 30 g corn flour
- 1 tsp vanilla extract
- 300 g rhubarb
- 15 g sugar
- For the tart crust add half of the flour, salt and sugar to a food processor and pulse a few times to combine.
- Cut the margarine in cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.
- Scrape down the dough from the sides of the food processor and add the remaining flour. Pulse 4 to 5 times until the mixture starts forming crumbles.
- Transfer the mixture into a mixing bowl, add 2 Tbsp of the ice water and use a wooden spoon to press the mixture into it self until it starts holding together. If it doesn’t hold together add 1 more Tbsp of ice water.
- Now use your hands to carefully knead the dough and form a ball. Don’t over do it, the less you knead it the flakier the pie crust.
- If you don’t own a food processor you can make the dough by hand ins a big mixing bowl combining the mixture with a fork and your fingers.
- Cover the bowl with a kitchen towel and place it in the fridge.
- Pre-heat the oven to 180˚C.
- Take the dough out of the fridge and roll it out on a floured work surface. Transfer the rolled out dough onto a greased tart dish and carefully push it down and work it up the sides. Line it with baking paper, fill it with dried pulses or baking beans and blind bake it for 15 minutes. Then remove the baking beans and pop the tart crust back into the oven for 5-10 minutes until fully baked. Set aside to cool.
- For the custard filling pour the coconut and soy milk in a sauce pan and add the sugar and turmeric.
- Add the corn flour to a glass or bowl and mix it with a few table spoons of the coconut soy milk mixture until it forms a thin paste.
- Bring the mixture in the sauce pan to a boil and slowly add the corn flour paste. Whisk vigorously to avoid it from burning or forming lumps.
- When the mixture has thickened to a thick custard consistency, turn down the heat and stir in the vanilla extract.
- Take the custard off the heat and pour it into the tart crust. Pop it in the fridge to set.
- Meanwhile cut the rhubarb stalks into 2 cm long pieces and place them in a sauce pan. Add the sugar and cook the rhubarb until soft and sticky.
- Spoon the cooked rhubarb on top of the custard layer and pop the pie back in the fridge for at least 2 hours.