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Rhubarb and custard tart


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Rhubarb and custard tart
Photograph by Dan Jones

Rhubarb and custard tart


Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
370Kcal
Fat
20gr
Saturates
11gr
Carbs
43gr
Sugars
23gr
Fibre
2gr
Protein
6gr
Salt
0.3gr

Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes

Ingredients

  • 250g plain flour, plus extra to dust
  • 50g icing sugar
  • 135g chilled butter, cubed
  • 1 orange, finely zested and 1 tbsp of the juice
  • 1 medium free-range egg yolk
For the rhubarb:
  • 400g rhubarb, cut into 10cm pieces
  • 75g caster sugar
  • zest and juice of ½ orange
  • a small knob of butter
For the crème pâtissière:
  • 250ml whole milk
  • 4 medium egg yolks
  • 75g caster sugar
  • 2 tbsp plain flour
  • ½ tsp vanilla extract
  • 75ml double cream

Step by step

Get ahead
Bake the pastry case, roast the rhubarb and make the crème pâtissière up to 2 days ahead; store the pastry case in its tin in an airtight container, cover and chill the rest.
  1. For the pastry, whiz the flour and icing sugar in a food processor with a pinch of salt. Add the butter and pulse. Add the zest; pulse again until the mix resembles fine breadcrumbs. Continue to pulse; add enough egg yolk and orange juice to bring together. Tip onto a work surface, knead, shape into a disc and wrap in clingfilm; chill for 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Roll out the pastry to the thickness of a pound coin and use it to line a 10cm x 34cm fluted rectangular tart tin. Trim the excess, prick the base with a fork and chill in the freezer for 15 minutes or fridge for 30 minutes.
  3. Meanwhile, toss the rhubarb in a bowl with the sugar, orange zest and juice. Spread out in a shallow baking tray, dot with the butter and roast for 15 minutes or until tender. Reserve the juices and allow the rhubarb to cool. Preheat a baking sheet.
    Tip
    You can use a 21cm x 3cm-deep round tin if you don't have a rectangular tart tin.
  4. Line the pastry case with foil and fill it with baking beans (or uncooked rice). Bake for 12-15 minutes. Remove the foil and beans; bake for a further 5 minutes or until golden.
  5. For the crème pât: in a pan, bring the milk almost to the boil. Whisk the egg yolks with the sugar and flour in a bowl, then pour over the hot milk while whisking. Return the mix to a clean pan and heat gently, stirring constantly. It will eventually thicken. Stir in the vanilla extract, then pour into a bowl. Cover with clingfilm to prevent a skin forming and, once cool, chill for 3 hours (or overnight).
  6. To assemble, whisk the crème pâtissière until smooth. Whip the cream to soft peaks and fold into the crème pât; spoon into the tart case. Arrange the rhubarb on top and drizzle with the juices. Serve immediately.

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