Rhubarb and Custard Brownie Tart
Gluten Free, Lactose Free, Low FODMAP, No Onion or Garlic, Vegetarian.
Custard desserts are a thing made of Kiwi (and Australian) childhood dreams. From the classic custard square to the classic baked custard tart, we love it and can’t seem to get enough. I’ve never been huge on Custard but writing this recipe has provided illumination and understanding. It wasn’t that I didn’t like custard, I just didn’t enjoy other people’s take on it! So here is my take on a set custard paired with seasonal rhubarb fresh from my garden to cut through that rich brownie… the secret is lashings of cream cheese, and I hope you love it as much as I do!
Rhubarb and Custard Brownie tart
Ingredients
- 1 x packet of Bobs Red Mill GF Brownie Mixture
- 3 eggs
- 1/2 Cup melted butter
- 1/4 Cup water
- 75g Orgran Instant Custard Mixture
- 450ml lactose free milk
- 100g lactose free cream cheese (room temperature)
- 50g icing sugar
- 150g Rhubarb, washed and sliced into roughly 1.5 inch pieces
- 1 TBSP white sugar
- 2 TBSP lemon juice
Instructions
- Pre heat oven to 160C fan bake. Grease a 9 inch spring form cake pan and line the base with baking paper.
- Make up the brownie batter as per the back of the packet and spoon 1/3 of the mixture into the spring form pan. *
- Bake for 20 minutes, or until a bamboo skewer comes away clean from the center.
- Whilst the base is cooking, prepare the rhubarb layer. Line a baking tray (with sides) with brown paper and evenly spread out the rhubarb. Dust over the sugar, then lemon juice. Pop in the oven with the brownie base layer for 10 mins or until al dente.
- To prepare the custard layer, cream together the cream cheese and icing sugar in a large bowl using an electric beater or stand mixer.
- Once smooth, slowly add in the milk until the cream cheese mixture has been fully incorporated and there are no lumps.
- Sprinkle over the instant custard mix and beat on a medium high setting until custard is firm and wobbly. Make sure it is as firm as you can get it so it sets correctly.
- Once the brownie base layer has fully cooled (I pop mine in the freezer to speed things along) spread the custard with a greased spatula until evenly distributed.
- Layer on your roasted rhubarb, cover, and place in the refrigerator overnight to set.
- Once set, remove the spring form outer, and slide onto a serving platter. Store covered in the refrigerator for 3 days.
Notes
*Spoon the rest of the brownie batter into a brownie pan and cook separately - yay brownies!! They freeze really well and are great to pop in lunchboxes.
Get creative with layering the rhubarb! Make a beautiful, uniformed pattern or mandala, or go for a more rustic look as I have. This is a great part to get the kids involved with or show off your skills to wow guests!