Apple, Rhubarb and Custard Tarts

These are delicious individual desserts made with a sweet shortcrust pastry, tangy rhubarb, soft apple and creamy custard.  They are handy to make in advance as they taste great cold too.  However, a quick blast in the oven before serving will take no time and taste delicious, too.

Apple, Rhubard and Custard Tarts
Yields 4
Contains: gluten*
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Prep Time
40 min
Cook Time
35 min
Prep Time
40 min
Cook Time
35 min
  1. 250 g plain flour*
  2. 150 g vegan margarine
  3. 110 g sugar
  4. 2-3 tbsp cold water
  1. 2 apples - we used royal gala but if you prefer a sharper taste then use cooking apples or Braeburn
  2. Sprinkle of sugar
  3. 1 tsp cinnamon
  4. 1/2 tsp vanilla essence
  5. 3 stems rhubarb
  6. sprinkle of sugar
  7. 4 tbsp (plus extra for decoration) vegan custard - i.e Alpro or Provamel
  1. Start making your shortcrust pastry by combing the ingredients in a food processor. Pulse until a smooth dough has formed and refrigerate for 30 minutes. Preheat the oven to 180 C and take your pastry out of the fridge to roll.
  2. Roll thinly on a floured surface and press into 4 small cases (roughly 5" diameter). Cover with greaseproof paper and add baking beans; blind bake for 15 minutes.
  3. Whilst the pastry cases are blind baking, peel and slice the apples (about 1/2 cm thick, not too thin or they will break too easily) and add to a pan on a low heat with the sprinkle of sugar and cinnamon. Repeat with the rhubarb in a separate pan. Simmer until soft (about 5-10 minutes).
  4. Take the pastries out of the oven and remove the greaseproof paper and baking beans. Spoon 1 tbsp of vegan custard into each pastry case and then layer on the rhubarb and apple, decorate with another squeeze of custard on top. Bake in the oven for a further 10-15 minutes or until golden brown.
  1. * to make these gluten-free, use buckwheat flour and add a touch more margarine as the consistency may be a little dryer.


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