Vegan Rhubarb and Ginger Tart

Cooking Time

Ingredients

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  • g Cr tinned rhubarb
  • g Caster sugar
  •   1 tsp Cr ginger
  •   1 tsp Cr vanilla essence
  • g Cr shortcrust pastry

Custard

  • ml Vegan milk
  • g Cr custard powder
  • g Caster sugar
  •   1 tsp Cr Vanilla essence

Method

  • 1

    Step 1

    Pre heat your oven to 150C
  • 2

    Step 2

    Roll out 2/3 of your pastry and line a non stick tart case.
  • 3

    Step 3

    Bake the tart blind for 30 mins, remove the baking beans and cook for a further 10 mins.
  • 4

    Step 4

    Mix the drained rhubarb with the ginger, 100g caster sugar and vanilla and fill the tart case
  • 5

    Step 5

    Roll out the remaining 250g pastry and cut into strips.
  • 6

    Step 6

    Place them on top of your pie in a lattice formation
  • 7

    Step 7

    Brush with vegan milk, sprinkle with sugar and ginger and bake for 30 mins until golden
  • 8

    Step 8

    For the custard – mix 100ml of cold vegan milk with the custard powder, caster sugar and vanilla
  • 9

    Step 9

    Bring to the boil the remaining milk and then whisk in the custard powder and milk mix.
  • 10

    Step 10

    Continue to whisk and cook for a few more mins.
  • 11

    Step 11

    Serve with the pie

Ingredients

  • 1000 g Cr tinned rhubarb
  • 110 g Caster sugar
  • 1 tsp Cr ginger
  • 1 tsp Cr vanilla essence
  • 750 g Cr shortcrust pastry
  • 500 ml Vegan milk
  • 35 g Cr custard powder
  • 50 g Caster sugar
  • 1 tsp Cr Vanilla essence