Healthy Rhubarb and Custard Tart (gluten free)
Healthy rhubarb and custard tart has a gluten-free oatmeal pie crust with a custard and honey-roasted rhubarb filling. This healthy springtime dessert looks stunning with vibrant pink rhubarb, and it tastes every bit as good as it looks!
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
- 70 ml 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
Healthy oatmeal 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.150 g gluten free oats, 70 ml olive oil, 3-4 tablespoon cold water
- 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.400 g rhubarb
- Place the rhubarb on a baking tray and drizzle over the honey.1 tablespoon honey
- Roast in the oven for 15 minutes
Healthy custard
- Add the cold milk, cornflour, eggs, sugar and vanilla extract to a pan and whisk well.400 ml milk, 2 tablespoon cornflour, 1.5 tablespoon sugar, 2 eggs, 1 teaspoon vanilla extract
- 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 oatmeal crust without a food processor, use oat flour rather than whole oats and stir the ingredients together by hand.
- If you are using a very thick honey, you may need to warm it slightly in a pan so that you can drizzle it more easily.
- If you'd prefer, you can make individual healthy 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
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