Rhubarb custard tart

Rhubarb custard tart

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(4 ratings)

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Cooking time

1hr 15-1hr 30 mins, plus roasting rhubarb

Skill level

Moderately easy

Servings

Cuts into 10 slices

Give the classic tart a fruity twist

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
355
protein
5g
carbs
37g
fat
22g
saturates
9g
fibre
2g
sugar
22g
salt
0.29g

Ingredients

  • 1 x Roasted rhubarb see 'goes well with', below
  • 375g pack dessert pastry

For the custard

  • 142ml carton double cream
  • 150ml milk
  • 1 vanilla pod, split lengthways
  • 85g caster sugar
  • 3 eggs

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Method

  1. Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.
  2. While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.
  3. Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.

Recipe from Good Food magazine, May 2005

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Comments

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sarapb67's picture
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This was a huge success at a dinner party on Saturday night. We used the rhubarb from our veg patch and added 4 eggs, not 3. I bought some Longley Farm creme fraiche with added ginger and lemon to go with it. It was fantastic with the warm tart. I would definitely make this again.

chhagger's picture
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Absolutely delicious hot and cold, however I had to leave it cooking for an extra 10 minutes at 150C (fan) to get it to set. (Trimming off the pastry with a knife didn't happen - my husband pulled it off and ate it as it came out of the oven.

sterling15's picture
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didn't work for me, don't know where i went wrong:(

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