If you have a soft spot for desserts that are both elegant and comforting, the Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe is about to become your new favorite. This delightful tart strikes the perfect balance between a silky, fragrant vegan custard infused with warming cardamom and vanilla, nestled in a crisp, buttery vegan pastry. The optional rhubarb topping adds a vibrant, tangy twist with a pop of bright color, elevating every bite. Whether you’re serving it for a special occasion or an everyday treat, this tart offers luscious textures and flavors that invite smiling forks and second helpings.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the first joy of making this tart. Each element plays a distinct role, creating a harmonious blend of creamy, crumbly, and fresh notes in every mouthful.
- 210g all-purpose flour: The sturdy foundation for our pastry dough, providing structure and a light crumb.
- 25g caster sugar: Adds a touch of sweetness to the pastry, balancing its buttery flavors.
- 2 pinches kala namak (salt): A pinch of salt sharpens the flavors and enhances the overall taste.
- 100g vegan butter: Essential for that rich, flaky texture in the pastry base.
- Cold water as needed: Helps bring the dough together without making it tough.
- 55g cornflour: The thickening powerhouse for the smooth vegan custard filling.
- 750ml plant milk: The creamy liquid base of the custard, keeping it dairy-free and silky.
- 125g sugar: Sweetens the custard to just the right degree for indulgence.
- 70g vegan butter: Adds richness and a velvety mouthfeel to the custard.
- 15ml vanilla extract: Deepens the flavor with floral, comforting vanilla notes.
- 1/3 tsp ground cardamom: Adds an exotic, fragrant spice that makes this tart truly special.
- 400g pink rhubarb (optional): Provides a tart, colorful, fresh-berry vibe when included.
- 35g caster sugar (for rhubarb): Sweetens the rhubarb just enough to mellow its natural tanginess.
- Sprinkle of nutmeg or cinnamon: Optional finishing touch to enhance warmth and aroma.
How to Make Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe
Step 1: Preparing the Pastry
Start by pulsing the all-purpose flour, caster sugar, salt, and cold vegan butter in a food processor. This quick action creates a crumbly mixture that’s the backbone of a tender pastry. Gradually add cold water, just enough to bring the dough together into a smooth ball. Once formed, wrap it up and let it chill in the fridge for 30 to 60 minutes—this rest period helps relax the gluten and makes rolling out a breeze.
Step 2: Blind Baking the Tart Shell
After chilling, roll out your pastry dough to fit your tart dish, and carefully line the pan. Pierce the base gently with a fork to prevent bubbling during baking. For a perfectly crisp and even bake, line the pastry with parchment and fill with baking beads or dried beans. Bake at 180°C (350°F) for 15 minutes, then remove the weights and bake for another 5 to 10 minutes until golden brown. This step ensures a crisp shell that won’t get soggy once the custard is added.
Step 3: Making the Vegan Custard
The magic happens next as you whisk together the custard. Start by dissolving the cornflour in a small amount of plant milk for a lump-free base. Heat the rest of the plant milk with sugar, then slowly add the cornflour mixture while whisking continuously over medium heat. Within minutes, your custard will thicken beautifully. Stir in the vegan butter, vanilla extract, and ground cardamom to infuse it with warmth and creaminess. The aroma here is already enough to make you eager to fill the tart!
Step 4: Assembling and Baking the Tart
Pour the silky custard into the pre-baked pastry shell, spreading it evenly. Bake at a lower temperature, 150°C (300°F), for 35 minutes until set but still with a slight wobble in the center—this texture will firm up as it cools. Let the tart cool completely at room temperature, then chill it for at least two hours. This rest time not only enhances the flavor meld but also gives you perfectly sliceable custard.
Step 5: Preparing the Optional Rhubarb
If you’re going for the optional rhubarb, slice the stalks and toss them with caster sugar to macerate and soften, mellowing the natural tartness. You can serve the rhubarb on top of the chilled tart or as a vibrant side garnish. A light sprinkle of nutmeg or cinnamon on the rhubarb adds an extra layer of cozy spice that complements the cardamom beautifully.
How to Serve Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe
Garnishes
A dusting of cinnamon or nutmeg on the tart’s surface highlights the warming spices inside. Fresh mint leaves or edible flowers add a touch of fresh, herbal brightness that contrasts delightfully with the custard’s creamy texture. If you opted for rhubarb, artfully arrange the slices on top or alongside the tart to showcase that lovely pink hue.
Side Dishes
This tart pairs beautifully with a subtly sweet beverage to round out the experience—think lightly brewed chamomile tea or a chilled glass of sparkling rosé. A small scoop of vegan vanilla ice cream or coconut yogurt on the plate provides an indulgent cold contrast to the warm spices of the custard. Fresh berries on the side can amplify the fruitiness, making the meal feel even more generous.
Creative Ways to Present
Serve individual tartlets for a charming, personal touch at tea or dinner parties. For a rustic yet elegant take, dust the tart with powdered sugar right before serving, letting it gently melt into the warmth. Another fun idea is to drizzle a vegan caramel or berry sauce over each serving for added decadence, giving the Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe a personalized flourish.
Make Ahead and Storage
Storing Leftovers
Leftover tart should be stored in an airtight container in the refrigerator to maintain its freshness and prevent the custard from drying out. It’s best enjoyed within two to three days for optimal flavor and texture. Keep the rhubarb topping separate if you prepared it, to avoid sogginess.
Freezing
While the custard tart doesn’t freeze as flawlessly as some pastries due to its soft filling, you can freeze the pastry shell on its own before assembly. Wrap tightly in plastic and foil, and freeze for up to a month. When ready to enjoy, thaw and freshly prepare the custard and topping for the best experience.
Reheating
To warm leftovers, gently heat slices in a low oven (around 150°C/300°F) for 10-15 minutes to revive the crispness of the crust without curdling the custard. Avoid microwaving, as this can make the texture rubbery and uneven. Serve warm or at room temperature depending on your preference.
FAQs
Can I make this tart gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend suitable for baking. Be mindful that the texture might be slightly different but still delicious.
What plant milk works best for the custard?
Oat or almond milk are excellent choices as they have a mild flavor and richness that help achieve a creamy custard. Avoid very watery milks for better texture.
Is the rhubarb topping necessary?
Not at all. The tart is wonderful on its own, but adding rhubarb brings a tangy brightness that balances the sweetness and adds visual appeal.
How do I know when the custard is perfectly set?
It should have a slight wobble in the center when you take it out of the oven; it will firm up as it cools and chills. Avoid overbaking to prevent a rubbery finish.
Can I prepare this tart in advance for a party?
Absolutely! Make it a day ahead and chill thoroughly. It actually tastes better once the flavors have had time to meld, making it a perfect make-ahead dessert.
Final Thoughts
There’s something truly special about sinking your fork into a Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe. The creamy custard, spiced with cardamom and enriched with vanilla, paired with a crisp vegan pastry and the bright tartness of rhubarb, creates a symphony of flavors that feels both sophisticated and lovingly familiar. I hope you’ll give this recipe a whirl—it’s a wonderful way to treat yourself or impress friends with a dessert that’s as beautiful as it is delicious.
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Vanilla Cardamom Vegan Custard Tart with Rhubarb (Optional) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegan
Description
A delightful Vanilla Cardamom Custard Tart with a crisp vegan pastry base filled with a creamy, fragrant custard infused with vanilla and cardamom. Topped optionally with tender stewed pink rhubarb for a touch of tartness, this elegant dessert is perfect for a sophisticated yet comforting treat.
Ingredients
For the Pastry
- 210g all-purpose flour
- 25g caster sugar
- 2 pinches kala namak (salt)
- 100g vegan butter
- Cold water as needed
For the Custard Filling
- 55g cornflour
- 750ml plant milk (such as almond or soy milk)
- 125g sugar
- 70g vegan butter
- 15ml vanilla extract
- 1/3 tsp ground cardamom
For the Optional Rhubarb Topping
- 400g pink rhubarb
- 35g caster sugar
- Sprinkle of nutmeg or cinnamon
Instructions
- Pastry Preparation: In a food processor, pulse the all-purpose flour, caster sugar, kala namak, and vegan butter together until the mixture resembles coarse crumbs. Gradually add cold water a little at a time until the dough just comes together. Form into a ball, wrap in cling film, and chill in the refrigerator for 30-60 minutes to rest.
- Blind Baking the Pastry: Roll out the chilled dough on a lightly floured surface to fit your tart dish. Line the tart tin with the pastry and pierce the base all over with a fork. Place baking beads or dried beans on the pastry to weigh it down and bake at 180°C (356°F) for 15 minutes. Remove the baking beads and bake for an additional 5-10 minutes until the pastry is golden and cooked through. Remove from oven and set aside.
- Making the Custard: In a small bowl, dissolve the cornflour in a little of the plant milk to avoid lumps. Heat the remaining plant milk and sugar in a saucepan over medium heat until just below boiling. Whisk the dissolved cornflour mixture into the hot milk, stirring continuously until the custard thickens, about 3-5 minutes. Remove from heat, then stir in the vegan butter, vanilla extract, and ground cardamom until fully incorporated and smooth.
- Assembling and Baking the Tart: Pour the prepared custard evenly into the pre-baked pastry case. Bake the filled tart at 150°C (302°F) for 35 minutes or until the custard is set but still slightly wobbly in the center. Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours to chill and fully set.
- Optional Rhubarb Preparation: Meanwhile, peel and chop the pink rhubarb into roughly 2cm pieces. Place in a saucepan with 35g caster sugar and a sprinkle of nutmeg or cinnamon. Cook gently over medium heat until the rhubarb softens but still holds its shape, about 10-15 minutes. Allow to cool and serve atop the chilled custard tart for a bright, tangy contrast.
Notes
- Kala namak salt lends a unique flavor but can be substituted with regular fine salt if unavailable.
- Use plant milk like almond, soy, or oat milk to keep the recipe vegan.
- Blind baking the pastry prevents it from becoming soggy when filled with custard.
- Ensure custard is not overcooked to retain a smooth, creamy texture.
- Chilling the tart for at least 2 hours improves the custard’s firmness and flavor melding.
- The rhubarb topping is optional but adds a lovely tartness balancing the sweet custard.
