These no bake Rhubarb and Custard Tarts are so pretty to look at and give the impression they’re harder to make than they are. I love it when a plan comes together! In fact, when I posted the updated photos on my Instagram page people cooed over them and imagined they were difficult to bake. Nope, not at all, actually these are no-bake Rhubarb and Custard Tarts so even better!
Originally, back in 1066 when I first made these (wee bit of an exaggeration) I used a Delicious Alchemy Oaty Cookie Packet Mix but the guys over a DA don’t make these anymore. So when I popped back on one day to make them again, I realised I needed to not only update the photos (eek, they were bad) but I also had to tweak the recipe too.
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Can I use tinned rhubarb to make these rhubarb and custard tarts?
Yes you absolutely can use canned rhubarb to bake with. There are a couple of cons if using the tinned version. The first is that the texture is very different, almost slimy so this may put you off using it. The second (and more significant con for me) is that the tinned version can be a rather unappealing green/grey colour. As you can see from my photos, the fresh rhubarb, particularly forced rhubarb, is a beautiful blush colour.
if using tinned rhubarb there is no need to stew or chop, just open the tin and pour into your pudding dish ready to top with crumble. For that reason this is an excellent option if you want rhubarb crumble on the spur of the moment.
How to prepare rhubarb?
If you are lucky enough to be using forced rhubarb then very little preparation is necessary. The stalks are long, straight and supple, making them easy to dice.
However, when using the later store bought version you will probably find that the thin green ends need to be removed. Finally, if the stalks are drier and a little woody in places, you may wish to take a peeler and shave these parts off before chopping and using in recipes.
What can I use instead of ginger biscuits?
Now you may be like my family who aren’t overly keen on ginger biscuits (cookies). personally I love them, plus they’re good for your digestion (that’s what I keep telling myself). If ginger is not your thing then use a free from digestive or oaty cookie, just make sure of course that the oats are certified gluten free. No need to alter the fat rations, just swap one biscuit for another.
What’s the best custard to use in these gluten free tarts?
I will always say hands down that the best custard to go to is Birds Custard Powder. It was after all made by a husband for his wife who could not eat eggs. its also milk free if you make it with a dairy free alternative to milk. I use soya milk with no problem whatsoever. Actually I find that soya milk makes the custard even more sunshine yellow and gorgeous-looking.
The product does have a may contain for milk though due to manufacturing processes so if you have CMPA then be aware of this, there is a dairy free version available on Amazon (affiliate link) if you’d rather.
Bird’s custard powder brings you custard just the way you like it and there’s no feeling quite like making your own!
Our heritage stretches back to 1837 when Bird’s custard powder was invented by Alfred Bird, and it is still loved by generations today.
Bird’s is best known for the original custard powder, that gives you the power to create homemade custard perfect for you and your family.Birds Custard
Other gluten free fruit recipe inspiration
Rhubarb and Custard Tart Recipe
These Rhubarb and Custard Tarts are no bake and so simple to make yet impressive to present as a delicious dessert or afternoon tea treat. Made gluten free, dairy free and vegan too.
- 150 g rhubarb cut into chunks
- 1 tsp water
- 50 g caster sugar
- 300 g gluten free ginger biscuits or a non ginger version if you'd prefer
- 75 g melted butter I use Flora vegan blocks
- 2 tbsp Birds Custard
- 1 tbsp caster sugar
- 200 ml milk or dairy free alternative, I use soya milk
Place the chopped rhubarb in a saucepan with a table spoon of water, heat gently for 10mins preferably with a lid on, until the rhubarb breaks down.
Add 50g of sugar (of more if you prefer less sharp fruit) to the stewed rhubarb and rapid boil for 5mins stirring constantly to reduce the liquid content.
Set aside to cool completely.
In the meantime make the biscuit base up, simply crush the biscuits in a blender until you have fine crumbs and add the 'butter' to combine.
I used my loose bottom mini tart tins, alternatively you could use one medium fluted tart tin.
Spoon some biscuit crumble mixture into the tin and using the back of a spoon flatten and mould up the side of the tin to create a crust. This may take a little bit of patience to get the crust walls thick enough.
Pop the tarts into the fridge to chill and harden for 10 mins.
Remove from the fridge and spoon equal quantities of the stewed rhubarb into each biscuit case.
Make up the Birds Custard mixing to a paste with a little milk and the sugar first to prevent lumps, heat for 1-2mins depending on your microwave and spoon over the top of the rhubarb mixture.
Pop into the fridge for at least an hour to allow base to harden and custard to set.
To serve gently remove from the fluted tins and serve on their own, with cream or icecream.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too