When it comes to rhubarb and custard you can’t have one without the other so we’ve combined the two in this sweet rhubarb and custard tart. It’s delicious served warm from the oven but at its best when eaten chilled from the fridge.
Rhubarb and Custard Tart
Serves 10-12 | Preparation time 1 hour plus resting and cooling | Baking time 1hr 10mins-1hr 20mins (30 mins followed by 40-50 mins)
For the pastry:
- 175g plain flour, sifted
- 75g butter
- 75g caster sugar
- 3 medium egg yolks, beaten
For the custard:
- 1 medium egg
- 2 medium egg yolks
- 100g caster sugar
- 2 tbsp corn flour
- 200ml whole milk
- 300ml double cream
- 1/2 tsp vanilla extract
For the ripple:
- 150g of rhubarb, washed with ends removed
- 2 tbsp caster sugar
- 11/2 tbsp corn flour
For the filling:
- 250g rhubarb, washed with ends removed
- 2 tbsp caster sugar
- 1 tbsp corn flour
- For the pastry, put the flour in a large bowl and rub in the butter using your fingertips until it resembles breadcrumbs. Stir in the sugar then gradually mix in enough egg yolk to bind the mixture together to form a ball. Gently knead the pastry to make a smooth paste, wrap in cling film and leave to rest in the fridge for 30 mins.
- For the custard, put the egg, egg yolks, sugar, corn flour, milk, cream and vanilla extract in a pan and stir until well combined. Place over a medium heat and gently bring to the boil, stirring all the time until the mixture thickens. Transfer the custard to a bowl and cover with cling film. Press the cling film onto the surface of the custard to prevent a skin from forming. Allow to cool a little.
- For the ripple, cut up the rhubarb into 2cm chunks then cut each piece in half lengthways if the stalks are quite thick. Place the rhubarb, sugar, corn flour and 1tbsp water in a pan and slowly bring to a boil. Simmer gently for around 5-12mins or until soft, stirring constantly to avoid it sticking and burning - add just a little more water if necessary. The ripple, when fully cooked should be smooth. Allow to cool a little.
- Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a 23cm loose bottomed flan or cake tin. Lightly dust your work surface with flour then roll out the rested pastry to a thickness of about 3mm ensuring it is just big enough to line the flan tin. Trim any excess if necessary. Gently ease the pastry into the greased tin then prick the base of the pastry, several times, with a fork.
- For the filling, cut up the rhubarb into 2cm chunks then cut each piece in half lengthways if the stalks are quite thick. Mix the chopped rhubarb with the sugar and corn flour then place evenly over the base of the pastry. Bake for 30 mins or until the rhubarb is soft.
- Remove the pastry from the oven then turn the temperature down to 180°C/160°C fan/gas mark 4. Spoon the cooled but still warm custard over the top of the rhubarb in the pastry case. Spread the custard very gently so it covers the rhubarb and pastry base.
- Randomly drop dessertspoons of the warm rhubarb ripple on top of the custard leaving some custard showing. Gently swirl the ripple and custard together using a fork to create the ripple effect - be careful not to mix too much or you will lose the effect.
- Bake for 40-50 mins until the tart is firm, golden and slightly raised. Turn off the heat and cool the tart in the oven with the door ajar to minimise cracking. Note that the custard will sink a little on cooling.