Rhubarb & Custard Tart
Rhubarb and custard: it has to be one of the most nostalgic flavours of childhood, it certainly is for me.
This tart gives a happy nod to the classic pudding. Did you know that rhubarb is actually a vegetable, not a fruit? It contains several B-complex vitamins, vitamin C, vitamin K, as well as iron, potassium, manganese and calcium. Best of all, it’s so easy to grow – it’s one of the main stars in my vegetable garden in spring. If you are buying it commercially early in the season, you are most likely buying forced rhubarb which is brighter, more tender and delicately flavoured than the later crop.
For the Pastry:
- 100g oats or oatmeal
- 100g almond flour or ground almonds
- 4 tbsp brown rice flour
- ½ tsp sea salt
- Zest of 1 orange
- 3 tbsp light olive oil
- 3 tbsp melted coconut oil , plus extra for greasing
- 1 tbsp maple syrup / honey
For the Crème Pattisiere:
- 280ml cashew or almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 3 large egg yolks
- 2 tbsp arrowroot
For the Rhubarb:
- 4-5 stalks of rhubarb
- Zest of one orange
- 50 ml water
- 2 tsp maple syrup
Pre-heat oven to 180c. Grease a rectangular (approx. 35cm x 12cm) loose bottom tart tin.
Combine the oats, almond flour, brown rice flour, salt and orange in a food processor and whizz until finely ground. Tip into a large bowl and mix with the oils and maple syrup. Evenly press the pastry mixture into the tart tin and prick the bottom with a fork. Place the tart tin on a baking tray and cook for 16-18 minutes, turning the tray halfway through. The pastry should be evenly golden. Remove and leave to cool completely before assembling.
In a small pan, combine the nut milk, maple syrup and vanilla extract and heat gently. Meanwhile, whisk the egg yolks and arrowroot in a bowl together until smooth. As soon as the milk comes to the bowl, pour slowly over the eggs whisking continuously. Then return the mix to the saucepan and heat, stirring constantly until it thickens, about 5 minutes. Remove and place in a dish with some parchment paper on the top to prevent a skin forming. Leave to cool completely in the fridge – it should set as it chills. Whisk to make it smooth just before using.
Cut the rhubarb into lengths to fit the tart tin and combine with the orange zest, water and maple syrup in a roasting tray and cook for 10-12 minutes until soft. Allow to cool.
To assemble, layer the set custard, then top with the rhubarb.
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