Rhubarb and Custard Tart
Makes 1 x 23cm Tart
| Serves: | Makes 1 x 23cm Tart |
|---|---|
| Cooking time: | 60 |
Ingredients
Pastry
- 225g Allinsons plain flour
- 100g Président unsalted butter
- 25g Billingtons golden caster sugar
- 1 Happy egg yolk
- 3-5 tbsps water to combine
Rhubarb Filling
- 350g rhubarb
- 150g Billingtons golden caster sugar
- 1 tbsp water
Custard
- 2 Happy Egg Yolks
- 140ml Just Milk
- 30g Billingtons golden caster sugar
- 1 tsp Nielsen-Massey vanilla bean paste
Equipment
- Kenwood food processor
- Large mixing bowl
- Sieve
- Scales
- Oven Thermometer
- Measuring jug
- Baking tray
- Loose based tart tin 23cm
- Rolling pin
- Baking paper
- Ceramic baking beans
- Pan
- Spatula
- Whisk
- Small bowls
- Wire rack
Method
- Prepare the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the caster sugar, put the ingredients in to a Kenwood food processor.
- Add the egg yolk followed by the water a little at a time to form a soft smooth dough.
- Gather the pastry dough together, Knead lightly. Wrap well in clingfilm and allow to Chill in the fridge for half an hour.
- Once rested roll out the pastry and use to line a cm greased loose based tart tin.
- Chill the pastry case until firm in the fridge.
- Preheat oven to 160c (fan)/180c/Gas Mark 4.
- Once firm, line the pastry case with Baking paper and fill with ceramic baking beans.
- Blind bake in the oven for 15 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes until the pastry case is golden Brown.
- Turn the oven down to 130c (fan)/140c/Gas Mark 2.
- Prepare the rhubarb filling. Trim the rhubarb stalks and cut into slices. Place in a pan with the golden caster sugar and water. Heat gently stirring occasionally until the rhubarb softens. Continue to cook the stewed rhubarb until the liquid reduces considerably and the fruit is thickened. Remove from the heat and set aside to Cool slightly.
- To prepare the custard Whisk all ingredients together in a large jug.
- Set the baked pastry case, still in the tart tin, onto a baking tray.
- Spoon the rhubarb over the base of the baked pastry case.
- Gently pour the custard mixture over the top. Fill to just below the top of the pastry case.
- Bake in the oven for 55-60 minutes until lightly golden brown and the custard is just set.
Serve warm or cold.
Tips:
Chilling a lined pastry case before baking helps to stop the pastry shrinking in the oven.
The height of your pastry case will determine the depth of the custard layer. If you don't use all your custard mixture place it in small ramekins and bake on the tray alongside the tart for a little custard treat!
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