Name: Rhubarb custard tart
Total time: 1 h 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 1 x Roasted rhubarb see 'goes well with', below; 375g pack dessert pastry; 142ml carton double cream; 150ml milk; 1 vanilla pod split lengthways; 85g caster sugar; 3 eggs

Home
Recipes
Rhubarb custard tart

Rhubarb custard tart

Good Food team

Save recipe

Cuts into 10 slices

More effort

Total time: 1 hr and 30 mins

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

A star rating of 4.5 out of 5.6 ratingsRate

loading...

Give the classic tart a fruity twist

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roasted rhubarb

A star rating of 4.3 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal355
fat22g
saturates9g
carbs37g
sugars22g
fibre2g
protein5g
salt0.29g

low

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now