Rhubarb and Custard Brioche Tart

Sharp sweet tender pink rhubarb sits atop a thick vanilla bean custard and a brioche base for the most decadent way to kickstart a weekend brunch!

VANILLA CUSTARD:
1 cups 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
65g (1/2 cup) plain flour
30g (1/3 cup) whole wheat spelt flour
1 1/2 tbs raw sugar
1/2 tsp salt
1 egg
40g (3tbs) olive oil (not extra virgin)
3 rhubarb stalks
2 tsp raw sugar, extra

View the full recipe at Delicious Everyday →