Rhubarb + Custard Tart
This tart is made using our loved vanilla custard recipe with a few small tweaks to create the perfect baked custard texture; silky, sliceable and rich without becoming heavy. Set inside a buttery paleo crust and topped with tart rhubarb.
The pasture-raised eggs provide highly bioavailable protein, choline and fat-soluble nutrients, while the cream and butter bring the kind of grounding richness that makes a dessert feel truly satisfying.
We also added 2 scoops of Love Ya Guts Whey protein into the filling, which blends seamlessly into the custard while adding collagen-rich protein and supportive amino acids.
This has quickly become one of those recipes we keep returning to; simple to make, beautiful served chilled with fresh cream.
Ingredients
Crust
220g almond meal
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
1–2 tsp raw sugar or maple syrup (optional)
Method
Preheat oven to 180°C.
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.
Add the egg and mix until the dough starts coming together. Add cold water gradually if needed until a pliable dough forms.
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.
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.
In a saucepan, gently warm the milk, cream and vanilla until steaming, but not boiling.
In a separate bowl, whisk together the egg yolks, whole eggs, raw sugar, arrowroot flour and protein (if using) until smooth.
Slowly pour the warm milk mixture into the eggs while whisking continuously. Strain through a fine sieve for a silky texture.
Pour the custard into the pre-baked crust.
Arrange the rhubarb pieces over the top of the custard and lightly sprinkle with raw sugar or brush with maple syrup if desired.
Bake for 40–50 minutes, or until the custard is set around the edges with a slight wobble remaining in the centre.
Allow to cool completely before slicing and serving with fresh cream.
