Rhubarb & Custard Tart
Prep time: 1 hr 30 mins | Serves: 8
Ingredients:
For the Sweet Shortcrust Pastry:
250g plain flour
125g unsalted butter, cold and cubed
60g icing sugar
1 medium egg (approx. 55g without shell)
2g sea salt
15g cold water (if needed)
For the Custard Layer:
400g whole milk
100g double cream
1 vanilla pod (or 5g vanilla extract)
4 medium egg yolks (approx. 80g)
80g caster sugar
30g cornflour
20g unsalted butter
For the Rhubarb Topping:
400g rhubarb, trimmed
80g caster sugar
30g orange juice
10g honey (optional, for glaze)
Method:
Begin with the pastry. Place the flour, icing sugar and sea salt into a bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and mix gently to form a dough. Add a little cold water if needed. Bring together without overworking. Wrap and chill for 30 minutes.
Preheat the oven to 180°C (fan 160°C). Roll out the chilled pastry to 3mm thickness and line a 23cm tart tin. Chill again for 15 minutes.
Line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and bake for a further 10 minutes until lightly golden. Cool completely.
For the custard, heat the milk, cream and vanilla in a saucepan until just steaming. Do not boil.
In a separate bowl, whisk together the egg yolks, caster sugar and cornflour until pale and smooth.
Gradually pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until thick and smooth. Once bubbling gently, cook for 1 minute more to remove any flour taste. Remove from heat and stir in the butter.
Pour the custard into the cooled tart shell and smooth the surface. Allow to cool and set in the fridge for 30–40 minutes.
For the rhubarb, cut into even batons or thin strips for decoration. Place in a baking tray, sprinkle with caster sugar and orange juice.
Roast at 180°C (fan 160°C) for 10–12 minutes until just tender but still holding shape. Cool completely.
Arrange the cooled rhubarb decoratively over the set custard. Warm the honey slightly and brush lightly over the rhubarb for a glossy finish if desired.
Chill until ready to serve.
Taste and adjust next time if needed — a little extra vanilla for warmth or a touch more orange to brighten the rhubarb.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Best served slightly chilled but not ice cold for the creamiest texture.
