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Rhubarb Custard Tart with Buckwheat and Nut Crust (Gluten Free)

Christina Austin
Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust you press into the tart plate. Gluten Free!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • 1/2 cup pecan halves
  • 1/2 cup hazelnuts
  • 1/2 cup buckwheat flour
  • 1/2 cup butter
  • 1/4 cup sugar

Rhubarb and Custard Filling

  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp corn starch
  • 1/3 cup honey
  • 1/3 cup sugar
  • 1 cup cream
  • 1 tsp vanilla
  • 2 1/2 cups chopped rhubarb

Instructions
 

Crust

  • Preheat the oven to 350 degrees F.
  • Finely grind nuts with a food processor.
  • Add flour and sugar and pulse food processor again to combine the ingredients.
  • Cube the butter and add it to the nut mixture in the food processor.
  • Pulse the food processor until you have a mixture that resembles cookie dough and the butter is fully mixed in with the nuts and flour.
  • Empty the dough into a 10" tart plate or a regular deep dish pie plate. Press the dough with your fingers into the tart plate. This will take a few minutes to get it even over the bottom of the tart plate and up the sides.
  • Once the crust is pressed into the plate, set it aside while you make the filling.

Rhubarb and Custard Filling

  • Wash and chop the rhubarb into about a 1/4" thick pieces. Spread the chopped rhubarb in the tart plate.
  • Whisk the whole egg and egg yolks with the corn starch until the corn starch is well mixed.
  • Whisk in the honey, sugar, vanilla and cream.
  • Pour custard over the rhubarb and put the tart in the oven.
  • Bake for 50 minutes or until the custard set and doesn't move when you jiggle the tart dish.
  • If it is runny in the centre, put it back in the oven for 3-4 minutes at a time and check it often. It will set quickly.
  • Let the tart cool for at least an hour before slicing.