Rhubarb and Custard Tart

Rhubarb and Custard Tart

Ingredients

Crust

• 220g almond meal (Activated is even better)

• 40g tapioca starch

• 35g coconut flour

• 6g fine sea salt

• 120g cold butter, diced

• 1 pasture-raised egg

• 10–20ml cold water, as needed

Filling

• 350ml organic or biodynamic milk

• 120ml pure cream

• 4 pasture-raised egg yolks

• 2 pasture-raised whole eggs

• 60g raw sugar

• 20g arrowroot flour or tapioca flour

• 2 scoops Love Ya Guts Whey Protein (optional)

• 1 tsp vanilla extract or vanilla bean seeds

Topping

• 3–4 stalks rhubarb, sliced into long strips or whatever fruit is in season

• 1–2 tsp raw sugar or maple syrup (optional)

Method

1. Preheat oven to 180°C.

2. In a bowl, combine the almond meal, tapioca starch, coconut flour and salt. Rub in the cold butter using your fingertips until the mixture resembles coarse crumbs.

3. Add the egg and mix until the dough starts coming together. Add cold water gradually if needed until a pliable dough forms.

4. Place the dough between two sheets of baking paper and roll to approximately 3–4mm thick. Transfer into a tart or pie tin and press gently into the edges. Prick the base lightly with a fork.

5. Bake the crust for 15–18 minutes until lightly golden and dry to the touch. Remove from the oven and reduce oven temperature to 150°C.

6. In a saucepan, gently warm the milk, cream and vanilla until steaming, but not boiling.

7. In a separate bowl, whisk together the egg yolks, whole eggs, raw sugar, arrowroot flour and protein (if using) until smooth.

8. Slowly pour the warm milk mixture into the eggs while whisking continuously. Strain through a fine sieve for a silky texture.

9. Pour the custard into the pre-baked crust.

10. Arrange the rhubarb pieces over the top of the custard and lightly sprinkle with raw sugar or brush with maple syrup if desired.

11. Bake for 40–50 minutes, or until the custard is set around the edges with a slight wobble remaining in the centre.

12. Allow to cool completely before slicing and serving with fresh cream.

Recipe from @mindfullyholistic