Rhubarb & Custard Tart
Rhubarb and Custard are a classic flavour combination and who wants to mess with that? Not me!
I originally intended to share this recipe for Mother’s Day and make the best of the forced rhubarb. However, due to COVID-19 I didn’t feel like it was fitting given we could barely get the ingredients. Now though, rhubarb is plentiful and still absolutely delicious! There’s nothing better than eating a piece of tart rhubarb accompanied by the creaminess of custard. Add to that the crunch off a pastry tart and we’re onto a winner!
Find the recipe below and be sure to let me know if you give it a go!
|1 pack||Shortcrust Pastry|
|800g||Rhubarb, cut into 2-3cm pieces|
|1||Egg, white only|
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Roll out the pastry large enough to line a deep, 23cm round tart tin with a removable base.
- Trim the edges, then prick the base with a fork and chill for at least 30 mins.
- Cover the tart base with a piece of non-stick baking paper and fill with baking beans or rice.
- Blind bake for 15 mins, then remove the paper and beans and bake for a further 5 mins, until cooked but still pale.
- Immediately brush the base with egg white to seal.
- Reduce the oven temperature to gas 3, 170°C, fan 150°C.
- Combine the remaining sugar and cornflour in a bowl and gradually whisk in the eggs and crème fraiche.
- Scrape out the vanilla seeds from the pod and whisk in.
- Pour in the custard mixture and arrange the rhubarb in the pastry case.
- Bake in the oven for 30 mins, or until just set in the middle.
- Allow to cool in the tin before serving in slices.