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I’ve been supporting Delicious Alchemy and their Crowdfund recently [click here to find out more] and they very kindly sent me a few goodies in appreciation of my support and advice. I was thrilled to see one of the goodies was the gluten free Oaty Cookie Mix. This has to be one of the most versatile mixes I’ve used. Since discovering Delicious Alchemy I’ve used this mix to make Raw Truffles, Baileys Cheesecake, Rhubarb & Ginger Crumble Cake and now Rhubarb & Custard Tart. This was one of those recipes I’d thought about for a while so I just dived in and made it with my fingers crossed, I’m pleased to say it worked very well and Hubby ate two tarts in one sitting when he got home from work!

Rhubarb & Custard Tart with Delicious Alchemy
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Rhubarb & Custard Tarts
Prep Time
30 mins
Total Time
1 hr 30 mins
 
Servings: 5
Author: Glutarama
Ingredients
  • 3-4 large sticks of Rhubarb
  • 1 x 200g packet of Delicious Alchemy Oaty Cookie Mix
  • 75 g Butter
  • 30 ml Water
  • 2 tbsp Birds Custard
  • 1 tbsp Sugar
  • 200 ml Milk
Instructions
  1. Chop the rhubarb and place in a saucepan with a teaspoon of water, heat gently, preferably with a lid on, until the rhubarb breaks down.
  2. Add sugar to your desired taste, we don't mind the contrast of sharp rhubarb to the sweet custard and biscuit base.
  3. Set aside to cool completely.
  4. In the meantime make the biscuit base up, simply follow the instruction on the packet. TOP TIP: allow the biscuit dough to cool slightly, this will make it more pliable when it comes to adding to the tart tin.
  5. I used mini tart tins (I only have 4 so had to repeat process to make two more), alternatively you could use one large fluted tart tin.
  6. Spoon some dough into the tin and mould up the side of the tin to create a crust.
  7. Taking a square of greaseproof paper, run it under the tap and scrunch up to soften it. place the paper into the well in the tart tin and top with baking beans to prevent any unwanted rise.
  8. Bake in the oven on 190C/Gas 5 for 12-15mins.
  9. Remove from oven and allow to cool for 5mins before removing the greaseproof paper. If necessary use the back of a spoon to press down any stubborn bumps.
  10. Spoon some of the stewed rhubarb into the biscuit case.
  11. Make up the Birds Custard mixing to a paste with a little milk first to prevent lumps, heat for 1-2mins depending on your microwave and spoon over the top of the rhubarb mixture.
  12. Pop into the fridge for at least an hour to allow base to harden and custard to set.