🍰 Desserts

Vegan Rhubarb & Custard Tart

Rhubarb & Custard Tart is a beloved British dessert, cherished for its perfect balance of sharp, tangy rhubarb and smooth, creamy vanilla custard, all set in a crisp buttery pastry shell. This vegan version keeps every bit of that iconic flavour and beautiful appearance — replacing butter, eggs, and dairy with simple plant‑based alternatives. It is sweet, tart, rich, and comforting, just like the traditional recipe, with absolutely no animal products at all.

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Time

90 min

Serves

Difficulty

medium

🛒 Ingredients

#Vegan Shortcrust Pastry;
250g (2 cups) plain / all‑purpose flour
125g (½ cup + 1 tbsp) cold vegan butter, cubed
2–4 tbsp ice water,, 1 tbsp caster sugar,, Pinch of fine salt
#Vanilla Custard Filling;
3 cups unsweetened plant milk (oat or soy works best)
4 tbsp cornflour,, 4–5 tbsp caster sugar,, 1½ tsp pure vanilla extract
1 tbsp vegan butter (optional, for extra creaminess)
#Roasted Rhubarb Topping;
500g fresh rhubarb stalks, trimmed and cut to fit your tart tin
3–4 tbsp caster sugar,, 1 tbsp lemon juice
Optional: chopped pistachios or edible flowers to decorate

👩‍🍳 Instructions

1
Make the pastry: Rub cold vegan butter into flour, sugar, and salt until the mix looks like fine breadcrumbs. Add ice water one tablespoon at a time, mixing gently until a smooth dough forms. Shape into a disc, wrap, and chill for 30 minutes.
2
Blind bake: Roll dough out and line a 23cm / 9 inch tart tin. Trim edges, prick the base all over, line with paper and baking beans/rice. Bake at 180°C / 350°F for 15 minutes, remove the paper and beans, then bake for another 5–8 minutes until pale golden. Let cool completely.
3
Roast the rhubarb: Arrange rhubarb pieces in a baking dish, sprinkle with sugar and lemon juice. Bake at 180°C / 350°F for 10–15 minutes until just tender but still holding shape. Drain off excess juice and leave to cool.
4
Make the custard: Whisk cornflour with a splash of cold milk until smooth. Heat the rest of the milk and sugar until just steaming, pour into the cornflour mix while stirring constantly. Return to the pan and cook gently until thick and glossy. Stir in vanilla and butter (if using). Let cool slightly.
5
Assemble: Pour the warm custard evenly into the cooled pastry case. Arrange the roasted rhubarb neatly on top. Chill for at least 2 hours until fully set.
6
Serve: Scatter with chopped pistachios if desired. Serve cold or at room temperature.