Rhubarb and custard tart
Serves 8-10 | prep 25 mins | total time
- 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
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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.