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.
- 250 g plain flour*
- 150 g vegan margarine
- 110 g sugar
- 2-3 tbsp cold water
- 2 apples - we used royal gala but if you prefer a sharper taste then use cooking apples or Braeburn
- Sprinkle of sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
- 3 stems rhubarb
- sprinkle of sugar
- 4 tbsp (plus extra for decoration) vegan custard - i.e Alpro or Provamel
- 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.
- 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.
- 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).
- 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.
- * to make these gluten-free, use buckwheat flour and add a touch more margarine as the consistency may be a little dryer.