vegan rhubarb custard tart

Name: vegan rhubarb custard tart
Prep time: 1 h
Total time: 1 h
Cuisine: European
Ingredients: 275g / 9.7oz gluten-free flour, all-purpose; ¾ tsp. xanthan gum; ¼ tsp. fine sea salt; 1 Tbsp. caster sugar; 180g non-dairy butter, cold and cut into cubes; 1-4 Tbsp. cold water; 500g / 1.1lb rhubarb, roughly chopped; 1 large lemon, zest and juice; 125g / 4.4oz caster sugar; 250g / 8.8oz raw cashew nuts; 350g / 12.35oz boiling water; 60g / 2.1oz cornstarch; ⅛ tsp. fine sea salt; 150g /5.3oz caster sugar; 1 x 400ml / 14oz tin coconut cream; 1 vanilla pod or 2 tsp. vanilla bean paste; 1 Tbsp. non-dairy butter

Instructions

Prep:1h

Flaky gluten-free shortcrust pastry, velvety vegan vanilla custard and jammy rhubarb come together in this gluten-free and vegan rhubarb custard tart to make your dessert dreams a reality! Never in…

Updated at: Fri, 18 Apr 2025 11:16:03 GMT