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.
Servings: 4 tarts
Calories: 575kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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