Rhubarb & custard tart
John Torode takes this classic combination and creates an elegant fruit pie with set vanilla custard
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 30 mins
- Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb in a roasting tin and top with the sugar. Split the vanilla pod and put on top. Cover the tin with foil and seal well. Cook in the oven for 10-15 minutes until the rhubarb is tender but still holding its shape. Remove from the oven, but leave the foil in place for 10 minutes. Leave to cool and drain the syrupy liquid to use as sauce for the tart.
- Roll out the pastry into a round on a lightly floured surface and use to line a 23cm buttered, loose-bottomed flan tin. Chill for 30 minutes in the fridge, then line with greaseproof paper, fill with baking beans, and bake blind for 15 minutes. Remove the beans and paper and bake for a further 5-10 minutes, or until the pastry is dry and just beginning to colour. Leave the tin on a wire rack to cool. Turn down the oven to 160C/fan 140C/gas 3.
- Mix the cream, eggs, vanilla sugar, butter and armagnac in a bowl, and pour into the prepared pastry case up to halfway, then start to gently add the rhubarb. Add more custard then the rest of the rhubarb. Bake for 30-35 minutes, or until just cooked (the centre should still be slightly soft). Leave to cool before removing from the tin. Serve with the syrup and a dollop of cream or yoghurt if you like.
PER SERVING
839 kcalories, protein 8.2g, carbohydrate 69.4g, fat 57.6 g, saturated fat 29.5g, fibre 2.1g, salt 1 g
Recipe from olive magazine, January 2012.
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Ingredients
- 400g rhubarb , trimmed and cut into 4cm pieces
- 100g golden caster sugar
- 1 vanilla pod
- 375g sweet shortcrust pastry
- plain flour , for dusting
- butter
CUSTARD
- 300ml double cream
- 3 eggs
- 150g vanilla sugar
- 75g unsalted butter , diced and softened
- 2 tbsp Armagnac
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 30 mins
Ingredients
- 400g rhubarb , trimmed and cut into 4cm pieces
- 100g golden caster sugar
- 1 vanilla pod
- 375g sweet shortcrust pastry
- plain flour , for dusting
- butter
CUSTARD
- 300ml double cream
- 3 eggs
- 150g vanilla sugar
- 75g unsalted butter , diced and softened
- 2 tbsp Armagnac
PER SERVING
839 kcalories, protein 8.2g, carbohydrate 69.4g, fat 57.6 g, saturated fat 29.5g, fibre 2.1g, salt 1 g
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26 January 2012
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01 May 2012
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