Rhubarb & Custard Tart

Method

St George’s Day is a great excuse to celebrate the best of English food and what better way to pay homage to British classics than with the ultimate rhubarb and custard flavours. This recipe is one that will wow everyone, and definitely worth showing off!

  1. For the pastry, mix the flour, icing sugar and a pinch of salt in a large bowl. Add the diced butter and with your hands, mix until it resembles breadcrumbs.
  2. Add 1 egg yolk, vanilla and 1 tbsp cold water then bring together with your hands until a dough forms.
  3. Wrap the pastry in cling film and refrigerate for at least an hour (you can make this up to 3 days in advance or freeze for 1 month.)
  4. For the custard, add the milk and vanilla extract to a pan and bring to the boil.
  5. Meanwhile, mix together the egg, 2 yolks, sugar and cornflour in a bowl until smooth.
  6. Whisk the milk into the egg mixture, stirring constantly, for 3 minutes until thick.
  7. Add the butter and keep mixing until it’s fully incorporated into the mixture.
  8. To stop a skin forming on the custard, press a sheet of cling on the surface and chill for 4 hours (you can also make the custard 3 days in advance).
  9. Roll out the pastry on a lightly floured surface until big enough to line your tart tin.
  10. Wrap the pastry around the rolling pin and carefully drape into the tin, ensuring you press the pastry into the corners and edges. Cut off excess pastry from the lip of the tin and refrigerate for a further 30 minutes.
  11. Heat the oven to 180C. Once chilled, add a sheet of baking parchment and fill with baking beans (or rice as an alternative).
  12. Bake for 30 minutes, remove the parchment and beans then bake for a further 5 minutes.
  13. To prevent the pastry going soggy, brush the inside of the tart with the egg yolk and bake return to the oven for a minute to set. Set aside to cool.
  14. For the rhubarb, rinse, trim and cut into 3-inch pieces. Place them on a baking tray and sprinkle over the sugar, vanilla extract and orange juice.
  15. Roast the rhubarb for 15 minutes until it has softened but still holding its shape and a vibrant syrup has formed. Set aside to cool.
  16. Mix the custard to loosen then pour over the pastry and smooth. Top with the rhubarb batons adding a little syrup on top.
  17. Add pistachios, then slice up and tuck in. Best enjoyed on the same day!

 

 

 

Ingredients

Prep time: 40 Minutes

Cook time: 1 Hour

Serves: 8

  • For The Pastry:

  • 140g unsalted butter (diced)

  • 225g plain flour

  • 3 tbsp icing sugar

  • 2 egg yolks

  • 1 tsp vanilla extract

  • For The Custard:

  • 250ml whole milk

  • 1 tsp vanilla extract

  • 100g caster sugar

  • 1 large egg

  • 2 egg yolks

  • 25g cornflour

  • 1 tbsp unsalted butter

  • For the Rhubarb:

  • 700g rhubarb (aver. 5 stalks)

  • 175g golden caster

  • 1 tsp vanilla extract

  • Juice of 2 oranges

  • 1 tbsp pistachios (to serve)