Rhubarb and Custard Tart
Make the most of rhubarb season! A delicious and beautiful dessert with a silky smooth vanilla bean custard and ginger shortcrust pastry.
Serves 6-8
Ingredients
Pastry:
125g plain flour
35g icing sugar
1 tsp ground ginger
pinch of salt
60g cold unsalted butter
1 large egg yolk
1 tbsp water
Rhubarb:
450g rhubarb
200ml water
200g sugar
Vanilla Custard:
150ml double cream
150ml whole milk
75g caster sugar
2 large eggs
1 tsp vanilla bean paste (or 1 vanilla pod seeds scraped)
Method:
In a blender, blitz together the flour, icing sugar, ginger, salt and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
Add the egg yolk and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.
Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 190 C (fan).
Roll the pastry out onto a lightly floured surface to around 4mm thick.
Grease and line a 7 or 8 inch tart tin, and then line it with the pastry, using your hands to gently work the pastry to the edges.
Use the rolling pin to roll over the top of the tart tin to trim off any excess pastry. Spend some time tidying up any uneven areas or cracks in the pastry to ensure it's neat!
Chill the pastry again for around 20-30 minutes, this prevents the dough from shrinking.
Place some baking paper on the inside of the pastry and fill with baking beans. Bake for 15 minutes, remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown.
Leave to cool and turn the oven down to 130 C.
Meanwhile prepare the custard. Bring the milk and cream to the boil, and stir in the vanilla. In a separate bowl, whisk the eggs and sugar.
Pour the boiling milk slowly over the egg mixture, stirring continuously until fully incorporated.
Pour the custard mixture into the baked pastry case, and very carefully return to the oven. Bake for around 30-35 minutes, you are looking for it to be set but with a slight wobble in the middle still.
Leave to cool, then carefully remove from the tin.
For the rhubarb, cut into equal 4cm pieces.
Bring the water and sugar to the boil in a saucepan, and tip in the rhubarb. Let it simmer for 3 minutes, then turn the heat off and leave to cool in the syrup. The residual heat will continue to poach the rhubarb.
To complete the tart, drain the rhubarb and arrange it on top of the cooled custard.
Enjoy
Head to my Instagram reel @alice.fevronia to see how I made this. Let me know if you give it a go!
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