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Vegan Rhubarb and Ginger Tart

Method

Product name                                                 Quantity

Cr tinned rhubarb                                             1000g

Caster sugar                                                        110g

Cr ginger                                                              1tsp

Cr vanilla essence                                               1tsp

Cr shortcrust pastry                                           750g

 

Custard

Vegan milk                                                               500ml

Cr custard powder                                                   35g

Caster sugar                                                               50g

Cr Vanilla essence                                                     1tsp

 

Method

  1. Pre heat your oven to 150C
  2. Roll out 2/3 of your pastry and line a non stick tart case.
  3. Bake the tart blind for 30 mins, remove the baking beans and cook for a further 10 mins.
  4. Mix the drained rhubarb with the ginger, 100g caster sugar and vanilla and fill the tart case
  5. Roll out the remaining 250g pastry and cut into strips.
  6. Place them on top of your pie in a lattice formation
  7. Brush with vegan milk, sprinkle with sugar and ginger and bake for 30 mins until golden
  8. For the custard – mix 100ml of cold vegan milk with the custard powder, caster sugar and vanilla
  9. Bring to the boil the remaining milk and then whisk in the custard powder and milk mix.
  10. Continue to whisk and cook for a few more mins.
  11. Serve with the pie