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
Scale
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.
