Rhubarb Custard Tart with Macadamia Nut Crust and Raspberry Ice. Since rhubarb is super seasonal, you can make this tart using other fruits that are in season. Just sub in the same quantity of whatever fruit you like for the rhubarb.
VG | GF | SERVES 8 CRUST
3 tablespoons shredded coconut
200 g (1¼ cups) macadamia nuts
60 g (½ cup) rolled oats
½ teaspoon sea salt
175 g (1 cup) brown rice flour
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
7 stalks rhubarb (about 600 g), green tops removed and rhubarb chopped
170 ml (⅔ cup) maple syrup
¼ teaspoon ground cinnamon
1 tablespoon vanilla extract (or 1 vanilla pod, split and scraped)
1¼ tablespoon lime juice
¼ teaspoon salt
330 ml (1⅓ cup) coconut milk
2 tablespoons agar-agar flakes (or 2 teaspoons agar-agar powder)
1 tablespoon orange juice
RASPBERRY ICE (OPTIONAL)
140 g (1 cup) frozen raspberries
Preheat the oven to 150°C. Grease a 23 cm tart tin. Start by making the crust.
Spread the coconut out onto a baking sheet and bake for 5 minutes until lightly toasted. Remove from the oven and tip into a food processor.
Increase the oven temperature to 180°C. Add the macadamia nuts, oats and salt to the coconut in the food processor and pulse many times until you have a very finely ground texture. Transfer to a bowl and add the brown rice flour, melted coconut oil and vanilla extract and stir to form a dough. The dough should be wet and should stick together, but should not be too sticky. If it’s too sticky, then leave it to sit for a few minutes to dry out slightly.
With clean hands, form the dough into a ball, then place it in the centre of the tart tin and press it in with your fingers to mould it to the tin. Poke a few holes in the bottom with a fork, then bake for 20–25 minutes until light brown. Leave the crust to cool for several minutes, then place it in the fridge to completely cool for at least an hour (you can also do this a few days in advance).
To prepare the custard, add the rhubarb, maple syrup, cinnamon, vanilla extract, 1 teaspoon of the lime juice and the salt to a heavy-based saucepan over a medium–low heat. Cook, stirring occasionally, for about 20 minutes, or until the rhubarb is very soft (if it gets too hot and starts bubbling, turn the heat down, as you don’t want to burn the rhubarb).
Mash the cooked rhubarb with a potato masher to a fairly smooth consistency, add the coconut milk and stir to incorporate, then stir in the agar-agar flakes and bring to a simmer. Reduce the heat to low, cover and cook, stirring every few minutes, for 15 minutes, or until the agar-agar has dissolved (just look closely to see if there are any flakes left – if there are, cook for a few minutes more).
Remove from the heat and leave the mixture to cool for 10–15 minutes. Once cooled, transfer the rhubarb mixture to a food processor, add the orange juice and the remaining 1 tablespoon of lime juice and blend for about 1 minute until the mixture is smooth. Leave the mixture to sit (in the food processor) for 10 minutes. This will allow it to cool and thicken even further. Then blend again until it’s super smooth.
To assemble, pour the rhubarb mixture into the chilled tart crust and smooth the top. Place the tart in the fridge and leave to set for at least 2 hours, ideally overnight. (It’s best to have patience with this one – if you cut into it too soon, the crust and the inside might fall apart. The longer it sits, the better it will hold together.) When you’re ready to serve, make the raspberry ice (this topping is totally optional). Place the frozen raspberries into the food processor and pulse several times until you have a fine-grain ice. Remove the tart from the fridge, top with the raspberry ice and serve immediately.