Today, I'm sharing a super-simple recipe that'll hydrate you in no time. Zesty lemons, crunchy apples, cool cucumbers, a hint of ginger, and a splash of sweet pineapple—all blended together into a glass of pure goodness.
Whether you're starting your day with a burst of energy or hitting that mid-afternoon slump, this green juice has got your back. It's like a little dose of sunshine in a glass!
Serves 2
Ingredients:
For the filling:
300g block of silken tofu
40g Birds Custard Powder
280ml soya milk
2 tsp vanilla extract
4 large sticks of rhubarb
1/2 cup icing sugar (adjust to taste)
For the pastry:
300 g gluten-free plain flour (plus extra for dusting)
1 tsp xanthan gum
145g vegan butter (cold and cubed - I use Stork hard margarine)
4 tbsp caster sugar add only if making sweet pastry
2 large eggs beaten
Method:
Prepare the Rhubarb: Preheat the oven to gas mark 6, 200°C, or 180°C fan. Cut on a bias, sprink with caster sugar and roast half of the rhubarb sticks until just tender but still holding their shape. Set aside. Arrange the remaining raw rhubarb sticks in a large ovenproof dish with half of the sugar and the split vanilla pod. Cover and bake for 20-25 minutes until just tender but still holding shape. Drain the liquid and set aside.
Make the Pastry: In a large bowl, mix the flour and xanthan gum. Rub the cold vegan butter into the flour mixture until it resembles breadcrumbs. Add caster suga and beat the eggs and gradually add them to the mixture, cutting with a knife until it forms a slightly sticky but not too crumbly ball. Wrap the pastry in cling film and chill in the fridge for 30 minutes until firm but not overly hard.
Prepare the Tart Case: Preheat the oven to 200°C or 180°C fan. Roll out the chilled pastry on a floured surface until it's about 2mm thick. Line a 23cm tart tin with the pastry, leaving an equal overhang on all sides. Press the pastry gently into the tin, leaving slightly thicker sides to prevent shrinking. Chill for 15 minutes, then trim off the overhang. Prick the base with a fork, then blind bake with baking beans for 15 minutes. Remove beans and bake for another 5 minutes. Optionally, brush with egg white for a minute to prevent soggy bottoms.
Prepare the Filling: In a small bowl, mix the Birds Custard Powder with the soya milk until smooth. In a blender, combine the silken tofu, prepared custard mixture, vanilla extract, and icing sugar. Blend until smooth. Add the roasted rhubarb to the blender and blend briefly to incorporate. Set aside.
Assemble and Bake the Tart: Reduce the oven temperature to gas mark 3, 170°C, or 150°C fan. Arrange the drained roasted rhubarb in the pastry case and pour over the custard mixture. Bake in the oven for 40-50 minutes, or until just set in the middle. Allow to cool in the tin before serving in slices.
Top and serve with the remaining rhubarb and enjoy!
