Rhubarb & Custard Brioche Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy rhubarb atop creamy vanilla custard and soft brioche base, all dairy-free. Elegant and decadent with bright pink fruit and rich custard. A special weekend brunch or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- VANILLA CUSTARD:
- 1 cup cashew milk
- 1 tsp vanilla paste or vanilla extract
- 2 egg yolks
- 2 tbs raw sugar
- 2 tsp cornflour (cornstarch)
- BRIOCHE:
- 1 tsp dried yeast
- 2 tsp slightly warmed cashew milk
- 65 g plain flour (1/2 cup)
- 30 g whole wheat spelt flour (1/3 cup)
- 1 1/2 tbs raw sugar
- 1/2 tsp salt
- 1 egg
- 40 g olive oil (3tbs, not extra virgin)
- 3 rhubarb stalks
- 2 tsp raw sugar (extra)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 227mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.