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Vegan Rhubarb Custard Tart
  • 150 g flour
  • ¼ tsp salt
  • 1 Tbsp sugar
  • 100 g margarine
  • 2 to 3 Tbsp ice water
  • 400 ml coconut milk
  • 100 ml soy milk (or plant based milk of choice)
  • 50 g sugar
  • Pinch of turmeric (optional for colour)
  • 30 g corn flour
  • 1 tsp vanilla extract
  • 300 g rhubarb
  • 15 g sugar
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