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GF rhubarb and custard tart.

Gluten Free Rhubarb and Custard Tart

Wendy Faulkner
This gluten free rhubarb and custard tart has an oatmeal pie crust with a custard and honey roasted rhubarb filling. It looks stunning with the vibrant pink rhubarb, and it tastes every bit as good as it looks!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Healthy
Servings 8
Calories 208 kcal

Equipment

  • Food processor or blender Can also make by hand using oat flour
  • 24cm tart tin Can also use 6 individual tart tins

Ingredients
  

Oatmeal pie crust

  • 150 g gluten free oats
  • 4.5 tablespoon olive oil mild flavoured
  • 3-4 tablespoon cold water

Honey roast rhubarb

  • 400 g rhubarb
  • 1 tablespoon honey

Custard (pastry cream)

  • 400 ml milk any type
  • 2 tablespoon cornflour
  • 1.5 tablespoon sugar any type
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions
 

Pastry

  • Preheat the oven to 180 degrees (160 fan)
  • Add the oats to the bowl of a food processor or blender and blitz until fine and powdery. Add the olive oil and briefly blitz again. Then gradually add as much water as you need to bring the pastry together.
  • Tip the pastry into the tart tin, and either with your hands or a spatula, spread the pastry across the base. Press firmly into the base and sides of the tin.
  • Bake for 20 minutes.

Baked rhubarb

  • Cut the rhubarb into pieces about 3cm long.
  • Place the rhubarb on a baking tray and drizzle over the honey.
  • Roast in the oven for 15 minutes

Custard

  • Add the cold milk, cornflour, eggs, sugar and vanilla extract to a pan and whisk well.
  • Place the pan on a medium-low heat. Stirring constantly, bring the custard up to the boil. Simmer for 1-2 minutes and remove from the heat.

Assembly

  • Leave the custard, rhubarb and pie case to cool for 20 minutes before assembling. If you prefer you can leave them for up to 24 hours in the fridge.
  • Add the custard to the pie case and spread out evenly. Place the rhubarb pieces on the top of the custard tart.
  • Serve chilled.

Notes

  • To make the pastry without a food processor, use oat flour rather than whole oats and stir the ingredients together by hand.
  • If you'd prefer, you can make individual gluten free rhubarb and custard tartlets. This quantity will make 6 tartlets depending on the size of your tins. Ideally, use loose bottomed or non stick tins for easy removal.
  • For a dairy free pastry cream you can use oatmilk.

Nutrition

Calories: 208kcalCarbohydrates: 23.8gProtein: 6gFat: 10.4gSaturated Fat: 1.8gFiber: 2.8gSugar: 7.9g
Keyword Rhubarb, Spring
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