This AIP/Paleo Gluten Free Rhubarb Custard Tart is the perfect Spring or early Summer dessert. It’s vegan, sweet, tangy and sure to please!
Grain-free Vegan Tart Crust
- 1 1/4 cup Bob’s Red Mill cassava flour
- 1/2 tsp sea salt
- 2 TBSP coconut or maple sugar
- 1 TBSP apple cider vinegar
- 1/2 cup olive oil
- 1/2 cup ice cold water*
Vegan Vanilla Custard
- 3 cups fall fat, additive free coconut milk
- 6 TBSP arrowroot flour
- 3 TBSP lemon juice
- 6 TBSP maple syrup
- 3 tsp pure vanilla extract
- pinch of sea salt
- pinch of turmeric (optional, for color)
- 1/2 pound rhubarb, chopped into 1/2 inch pieces (approximately 2 cups)
- 1/2 cup coconut sugar
- 2 tsp pure vanilla extract
- 1/4 cup lemon juice
- 1/4 cup water
- Preheat the oven to 375F.
- Make your crust by measuring out your Bob’s Red Mill cassava flour in a large bowl or food processor.
- Next, add sea salt, coconut or maple sugar, apple cider vinegar and olive oil. Add 1/4 cup of ice cold water and begin to combine the dough (either pulse it in the food processor or mix with a large wooden spoon or your hands).
- Add the remaining water, 1 TBSP at a time until the dough comes together.*
- Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper.
- Roll the dough out to 1/8 inch thickness, about 11 inches in diameter, or one inch wider than your pie/tart pan.
- Carefully transfer the dough to the tart pan by using a spatula or bench scraper to help slide it off the parchment paper and into the tart pan.**
- Poke holes in the crust using a fork to allow steam to escape so that the crust doesn’t puff up in the oven while baking.
- Bake the crust for 25-30 minutes in a preheated oven.
- Next, wash and slice the rhubarb into 1/2-inch pieces and arrange in a large baking dish. In a small bowl, combine coconut sugar, vanilla, lemon juice and water and whisk to combine. Pour over the rhubarb and add to the preheated 375F oven for 10 minutes. Rhubarb should be fork tender.
- Remove crust and roasted rhubarb from the oven and allow both to cool, straining off the caramelized syrup from the rhubarb and setting aside.
- Prepare the custard by whisking together coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla, sea salt and turmeric (if using), in a saucepan. Turn the heat onto medium and whisk continuously for 3-5 minutes until the custard is thick enough to coat the back of a spoon. Set aside.
- Once the crust has cooled, pour the custard inside in an even layer. Top with cooked rhubarb and drizzle syrup on top.
- Chill in the fridge for 30 minutes to an hour, or until the custard sets to desired consistency.
*Depending on the climate you’re in/altitude you’re at, you might need more or less water than the recipe recommends. Use your discretion to determine how much more water is needed so that the texture of the dough is soft and pliable but not wet.
* *The dough doesn’t contain gluten so, while it’s smooth, it tends to break easily. Don’t worry too much, just press it back together with your fingers within the tart pan/pie dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Keywords: aip, paleo, vegan, rhubarb, rhubarb tart, rhubarb custard tart, gluten free desserts, gluten free baking, vegan summer desserts, vegan vanilla custard,