Hey besties! Laya here, and I’m SO stoked to share my latest kitchen creation with you: a Vegan Rhubarb Tart that’s gonna blow your mind! Get ready for a burst of tangy-sweet flavor that’s totally plant-based and absolutely Instagrammable. This isn’t just a dessert; it’s a *moment*.

Forget everything you thought you knew about vegan baking – this rhubarb tart is easy to make, totally delicious, and guaranteed to impress your friends (and your taste buds!). Let’s dive in!

Why You’ll Love This Vegan Rhubarb Tart

Okay, seriously, prepare to be obsessed. This tart is:

Tangy & Sweet: The perfect balance of rhubarb’s tartness and a touch of sweetness.
Vegan-Friendly: Completely plant-based, using simple swaps that don’t compromise on flavor.
Show-Stopping: Beautiful to look at and even better to eat – perfect for parties or a special treat.
Easy to Make: Don’t let the fancy appearance fool you; this recipe is surprisingly simple.
Uses Forced Rhubarb: The best rhubarb to use, trust me on this one.

You want a dessert that will have everyone begging for the recipe? This is *the* recipe! The rhubarb filling is truly divine, and the vegan pastry cream is the perfect complement.

Ingredients for Your Vegan Rhubarb Tart

Here’s everything you’ll need to whip up this masterpiece:

200 g (1 + ⅔ cup) plain (all-purpose) flour
50 g (½ cup) ground almonds
30 g (⅓ cup) icing (powdered) sugar
¼ teaspoon salt
130 g (½ cup + 1 Tablespoon) vegan block butter (cold and diced)
1 Tablespoon cold water (or water)
400 g (14 oz) forced rhubarb
60 g (heaped ¼ cup) caster or granulated sugar
finely grated zest and juice of 1 orange
1 teaspoon vanilla extract
75 g (2 ½ oz) vegan white chocolate (melted)
1 batch vegan pastry cream (chilled)

How to Make the BEST Vegan Rhubarb Tart: Step-by-Step

Ready to get baking? Here’s the lowdown:

Prep the Pastry Cream: Make sure that you have prepared the vegan pastry cream before starting on the rest of the tart so that it has time to chill. This is key for a perfectly set tart.
Make the Pastry: To make the pastry, place the flour, ground almonds, icing sugar and salt in a large bowl and mix well.
Add the Butter: Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
Combine and Chill: Add the cold water (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don’t knead it), wrap and refrigerate for about an hour until firm enough to roll out.
Roll and Line: Roll the pastry out on a lightly floured surface into a circle big enough to line a 23-25 cm (9-10 in) loose bottomed tart tin. Press the pastry right into the corners then trim off the excess. Make sure the pastry case is even.
Blind Bake: Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Bake Again: Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up. Bake for 25 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 15-20 minutes until nicely browned. Set aside to cool. The pastry needs to be a crisp golden color.
Roast the Rhubarb: Slice the rhubarb into approx 5cm (2 in) pieces and lay them in a single layer in a roasting tin. Sprinkle over the sugar and orange zest and pour over the orange juice and vanilla.
Cool the rhubarb: Roast for 12-15 minutes until soft but still holding its shape. Set aside to cool.
Chocolate Layer: Brush the inside of the cooled pastry case with melted white chocolate and set aside until set. The white chocolate helps to keep the pastry crisp.
Add the Pastry Cream: Give the chilled pastry cream a good whisk until it becomes smooth and creamy again then dollop it into the pastry case and spread it level.
Arrange the Rhubarb: Arrange the rhubarb on top of the pastry cream, shaking off any excess juices.
Reduce the Juice (Optional): If you like, pour the leftover rhubarb juice into a small pan and simmer until it has reduced by half. Allow to cool then brush the rhubarb with the syrup before serving. Keep the tart refrigerated.

And there you have it! A stunning vegan rhubarb tart that’s as delicious as it is beautiful. This is the best rhubarb tart and custard recipe, trust me!

Pro Tips for a Perfect Tart

Want to take your tart to the next level? Here are my secrets:

Cold Ingredients: Use *very* cold butter and water for the pastry. This is crucial for a flaky crust.
Don’t Overwork the Pastry: Overworking the pastry will result in a tough crust. Mix until just combined.
Blind Baking is Key: Don’t skip the blind baking step! It prevents the crust from getting soggy.
Roast the Rhubarb Gently: Roasting the rhubarb brings out its sweetness and prevents it from becoming mushy.
Chill, Chill, Chill: Chilling the pastry and the pastry cream is essential for a well-set tart.

The key to a great vegan rhubarb pie is all in the details. The tart needs to be chilled to perfection and the pastry must be nice and crisp. The rhubarb and orange combination is what makes this tart so special. The orange zest and juice really brighten the rhubarb flavor.

Common Mistakes to Avoid

Let’s avoid some baking blunders, shall we?

Soggy Bottom: Under-baking the pastry or not using enough baking beans can lead to a soggy bottom.
Tough Pastry: Overworking the dough or using warm ingredients can result in a tough crust.
Mushy Rhubarb: Over-roasting the rhubarb will make it mushy. Keep a close eye on it in the oven.
Lumpy Pastry Cream: Make sure to whisk the pastry cream constantly to prevent lumps from forming.
Not Chilling Enough: Rushing the chilling process can lead to a messy, unstable tart.

Don t let these mistakes scare you! With a little practice, you’ll be a vegan rhubarb tart pro in no time. If you want a perfect tart, be sure to follow the recipe closely.

Variations on This Vegan Rhubarb Tart Recipe

Want to mix things up? Here are some fun variations:

Strawberry Rhubarb: Add sliced strawberries to the rhubarb for a classic combo.
Ginger Rhubarb: Add a teaspoon of ground ginger to the rhubarb mixture for a warm, spicy twist.
Almond Rhubarb: Add almond extract to the pastry cream for an extra nutty flavor.
Citrus Zest: Experiment with different citrus zests, like lemon or grapefruit.
Chocolate Chips: Add vegan chocolate chips to the pastry cream for a decadent treat.

The possibilities are endless! Get creative and make this tart your own. The vegan rhubarb tart is a blank canvas for your culinary imagination!

How to Store Your Vegan Rhubarb Tart

Got leftovers? (If you do, I’m impressed!) Here’s how to store your tart:

Refrigerate: Store the tart in an airtight container in the refrigerator for up to 3 days.
Freezing: I don’t recommend freezing the tart, as the pastry cream may become watery.

The tart is best enjoyed fresh, but it will still be delicious the next day. The pastry case with the rhubarb and pastry cream is a match made in heaven!

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

Can I use frozen rhubarb? Yes, you can! Just make sure to thaw it completely and drain any excess liquid before roasting.
Can I make the pastry ahead of time? Absolutely! The pastry can be made a day or two in advance and stored in the refrigerator.
Can I use a different type of sugar? Yes, you can substitute coconut sugar or maple syrup for the caster sugar, but the flavor will be slightly different.
Can I add other fruits? Yes! Berries, apples, and pears all pair well with rhubarb.
Is this recipe difficult to make? Not at all! It may seem intimidating, but it’s actually quite simple. Just follow the instructions carefully.

If you have any other questions, feel free to ask in the comments below! I’m always happy to help.

Serving Suggestions for Your Vegan Rhubarb Tart

Ready to serve up some deliciousness? Here are my favorite serving suggestions:

On its Own: The tart is delicious on its own, served chilled.
With Vegan Ice Cream: A scoop of vegan vanilla ice cream takes this tart to the next level.
With Coconut Whipped Cream: A dollop of coconut whipped cream adds a touch of richness.
With Fresh Berries: Garnish with fresh berries for a pop of color and flavor.
With a Cup of Tea: This tart is the perfect accompaniment to a cup of tea or coffee.

Internal Links

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Okay, besties, that’s it for today! I hope you love this Vegan Rhubarb Tart as much as I do. Be sure to tag me in your creations on social media – I can’t wait to see them! Happy baking! This really is the best vegan rhubarb recipe.