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Vegan rhubarb tart on a marble board with dried flowers.
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Vegan Rhubarb Tart

Vegan rhubarb tart - this delicious rhubarb and custard tart consists of a crisp shortcrust pastry base, creamy vegan vanilla pastry cream and tangy roasted rhubarb.
Course Dessert
Cuisine British
Keyword tart
Prep Time 45 minutes
Cook Time 55 minutes
Servings 10 people
Author Domestic Gothess

Equipment

  • 23 - 25 cm (9 - 10 in) loose bottomed tart tin

Ingredients

Pastry:

  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 50 g (½ cup) ground almonds
  • 30 g (⅓ cup) icing (powdered) sugar
  • ¼ teaspoon salt
  • 130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced
  • 1 Tablespoon cold vodka (or water)

Rhubarb:

  • 400 g (14 oz) forced rhubarb
  • 60 g (heaped ¼ cup) caster or granulated sugar
  • finely grated zest and juice of 1 orange
  • 1 teaspoon vanilla extract

To Assemble:

Instructions

  • Make sure that you have prepared the vegan pastry cream before starting on the rest of the tart so that it has time to chill.
  • To make the pastry, place the flour, ground almonds, icing sugar and salt in a large bowl and mix well.
  • Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
  • Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for about an hour until firm enough to roll out.
  • Roll the pastry out on a lightly floured surface into a circle big enough to line a 23-25 cm (9-10 in) loose bottomed tart tin. Press the pastry right into the corners then trim off the excess.
  • Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
  • Bake for 25 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 15-20 minutes until nicely browned. Set aside to cool.
  • Slice the rhubarb into approx 5cm (2 in) pieces and lay them in a single layer in a roasting tin. Sprinkle over the sugar and orange zest and pour over the orange juice and vanilla.
  • Roast for 12-15 minutes until soft but still holding its shape. Set aside to cool.
  • Brush the inside of the cooled pastry case with melted white chocolate and set aside until set.
  • Give the chilled pastry cream a good whisk until it becomes smooth and creamy again then dollop it into the pastry case and spread it level.
  • Arrange the rhubarb on top of the pastry cream, shaking off any excess juices.
  • If you like, pour the leftover rhubarb juice into a small pan and simmer until it has reduced by half. Allow to cool then brush the rhubarb with the syrup before serving. Keep the tart refrigerated.

Notes

  • See post above for tips, details and step-by-step photos.
  • All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • Be careful not to overcook the rhubarb otherwise it may fall apart and be difficult to decorate the tart with.