Strawberry and Rhubarb Custard Tart (Vegan GF-Option)

A fresh and fruity custard tart with a golden crisp sweet pastry base and a creamy coconut custard filling all topped with tender toasted rhubarb and juicy strawberries. Decorate with some coconut whipped cream, this dessert is a family favourite and naturally vegan and simple to make.

There is something so nostalgic and familiar about a custard tart. Now, before we get any further, this Strawberry and Rhubarb Custard Tart is not like the baked Portuguese custard tarts with a shiny sticky top, but this is one you’d get from the bakery filled with luscious creamy custard that’s just set enough to slice. It reminds me of one your grandma would make, or your parents would talk about having at school… It’s like heaven in a mouthful especially with the fruits on top.

This tart is something special, it:

• Is naturally sweet 
• Has a crunchy and sweet pastry base
• Boasts a gorgeously creamy custard filling
• Is topped with lovely summery fruits
• Is highly versatile
• Is naturally vegan and nut-free
• Comes together in no time at all and minimal effort

As it’s just about still rhubarb season in the UK, I am finding lots of ways to use the lovely fruit in my bakes and sweet breakfast recipes and this tart really works so well. The slightly tart pieces of rhubarb contrast with the cooling sweet custard filling to make a really light and refreshing dessert.

There are only a few simple ingredients you need for this Strawberry and Rhubarb Custard Tart and you probably already have them to hand:

• Plain flour: this keeps the pastry light and crisp. You could try a GF pastry blend, but I not tried this yet. Spelt or wholemeal flour will also work for a more wholesome and denser pastry. If you have a favourite GF tart case, you can still make this tart, just skip the pastry case instructions!
• Coconut or caster sugar: the coconut sugar lends a warmer more golden colour to the pastry, but other sugars will work. You could also try light brown sugar.
• Vegan butter: when making pastry it is important to use cold butter straight from the fridge for the best flakiest texture that holds its shape when it bakes.
• Cold water: just a splash brings this crumbly pastry mix to a lovely sweet dough.

There are a couple of ways you can make this pastry, they’re both easy and quick but one is even easier:

• The food processor option: add the flour and sugar to a food processor to mix and then pulse in the butter and water to a crumbly mix. Keep blending and it will reach a smooth dough.
• The rubbing method: add the flour and sugar to a mixing bowl and stir. Then add in the cubed butter and rub between your fingers to reach a crumbly mix before stirring in the water and bringing to a dough.

The next step in this Strawberry and Rhubarb Custard Tart is to left the dough rest in the fridge for 30 minutes. This chills the dough back down to make the best pastry base! Then, roll it out, shape it into a round-tin (loose-bottomed or not) and then trim the edges. Prick the base with fork to let the steam escape and allow the bottom to crisp up, as well and then bake until golden and smelling amazing.

With the scraps of pastry, I love to roll them out again and cut out mini cookies to add on top of this Strawberry and Rhubarb Custard Tart but this is optional. In my mind, it is only a few extra minutes of work and they are so cute! I made some flower, stars and heart shapes but any will do.

Allow the baked pastry case to cool fully before you proceed – this is really important. I tend to bake the pastry the evening before I want to make the tart, just to save on time, but you can definitely do this all in one day, as well. if you like to be prepared, I suggest making it the day before and chilling in the fridge overnight.

What’s next for this Strawberry and Rhubarb Custard Tart? The magical coconut custard filling! I cannot take the credit for the custard as it comes from my favourite Natures Charm. It is really thick and gooey, sweet and sticky and so perfect for a dessert. Whatever custard you are using, make sure it is thick. You can test this out by chilling a tin in the fridge overnight and checking it is quite set. Then simply spread it in to the cooled pastry case and allow to chill again.

I love to top this Strawberry and Rhubarb Custard Tart with tender roasted rhubarb, fresh strawberries and coconut whipped cream, but if rhubarb and/or strawberries are out of season, here are a few other suggestions:

• Blackberries and blueberries
• Just whipped cream and some pomegranate
• Slices of apricot or plum
• Cherries and shaved chocolate
• Bananas and whipped cream

The possibilities are endless for this gorgeous custard tart! I hope you will enjoy this Strawberry and Rhubarb Custard Tart just as much as we do – I shared some with my neighbours who all loved it. It is naturally vegan and nut-free as well as being easy and quick to make with minimal ingredients. If you are looking for other plant-based desserts, how about my:

• Salted Caramel Chocolate Cheesecake
• Vegan Fruit Cake 
• Almond Butter and Raspberry Crumble Bars (great with some ice cream)
• Chocolate Cream Tart (not just for Easter)
• Peanut Butter and Banana Bread and Butter Pudding

I look forward to hearing what you think of this delicious Strawberry and Rhubarb Custard Tart so please let me know in the comments below. I would love to see if you make this dessert so please tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With custard tart love x