Rhubarb Custard Tart

Oct 5, 2020

Here's what you need to make this delicious custard and rhubarb tart.



  • 300g Justine's Protein Cookies (Recommend Raspberry White Choc)
  • 1 Cup Coconut Flour
  • 60g Butter
  • 4 Rhubarb Sticks
  • 6 Tsp Justine's Erythritol
  • 2 Eggs
  • 1/2 Cup Cream
  • 1 Cup Custard
  • 3 Tsp Ground Almonds
  • 3/4 Cup Plain Flour
  • 1 Tsp Vanilla Extract



  • Break up the Justine's Protein Cookies into a bowl and crush them to crumbs
  • Add in Plain Flour & Coconut Flour and mix together
  • Melt butter and add to the mixture, stirring thoroughly
  • Place the crumb mixture onto a tart base
  • Press crumbs down firmly with the back of a spoon
  • Bake the base in the oven at 180 degrees celsius for eight minutes
  • Dice the Rhubarb and cover with half the Erythritol. Leave to sit for 10 minutes
  • Pour the cream into a clean bowl and add the eggs, mix well
  • Add remaining Erythritol and custard and mix thoroughly
  • Add 2 Tsp plain flour into the custard mixture to absorb the moisture from the rhubarb when baking
  • Add Vanilla Extract and mix well
  • Place rhubarb on the now baked base, followed by the custard mixture.
  • move evenly across the base
  • Bake in the oven for a further 20 to 25 minutes at 180 degrees celsius