Easy Gluten Free Rhubarb and Custard Tarts
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.
Prep Time30 minutes mins
chilling time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert, Tea Time
Cuisine: Vegan
Keyword: Dairy Free, Easy, Egg Free, Gluten Free, Rhubarb, Simple, Tart, Vegan
Servings: 4 tarts
Calories: 575kcal
Author: Glutarama
- 150 g rhubarb cut into chunks
- 1 tsp water
- 50 g caster sugar
For the tart base
- 300 g gluten free ginger biscuits or a non ginger version if you'd prefer
- 75 g melted butter I use Flora vegan blocks
For the custard topping
- 2 tbsp Bird's original custard powder
- 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.
Calories: 575kcal | Carbohydrates: 84g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 597mg | Potassium: 482mg | Fiber: 2g | Sugar: 33g | Vitamin A: 807IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 5mg