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Rhubarb and Custard Tart

Easy Rhubarb and Custard Tart

  • Total Time: 3 hours 42 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A classic Rhubarb and Custard Tart featuring a homemade sweet pastry case, a layer of rhubarb preserve, and a rich, creamy vanilla custard filling.

Ingredients

Scale

FOR THE PASTRY
150g plain flour
75g salted butter
40g caster sugar
2 large free range egg
1 tbsp milk, if required
FOR THE TART
2 large free range eggs
2 egg yolks
50g caster sugar
1 heaped tsp vanilla paste
300ml double cream
1 jar Harbinger Rhubarb Preserve

Instructions

  1. Step 1: To make the pastry, place the flour, butter, and sugar in a food processor and pulse until it resembles breadcrumbs. Add 1 egg and pulse just until the pastry starts to come together. If dry, add the milk and pulse briefly.
  2. Step 2: Tip the pastry onto a lightly floured surface, gently knead into a smooth ball, wrap in clingfilm, and chill in the fridge for 20 to 30 minutes.
  3. Step 3: Roll the chilled pastry on a floured surface to 1 cm thickness and about 25cm wide. Carefully line a tart tin with the pastry, pressing it in gently and trimming any excess.
  4. Step 4: Prick the base of the pastry with a fork and return it to the fridge to chill for another 10 to 15 minutes.
  5. Step 5: Preheat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with scrunched-up baking paper and fill with baking beans. Bake for 12 minutes.
  6. Step 6: Carefully remove the baking paper and beans. Lightly whisk the second egg and brush the inside of the part-baked pastry. Return to the oven for 5 more minutes until glossy and golden. Allow to cool.
  7. Step 7: Lower the oven temperature to 140C/120C fan/gas 1. In a large jug, whisk together the 2 whole eggs, 2 egg yolks, and 50g caster sugar until smooth and pale.
  8. Step 8: In a pan, gently warm the double cream and vanilla paste for a couple of minutes, ensuring it does not boil. While continuously whisking the egg mixture, slowly pour in the warm cream until fully combined.
  9. Step 9: Spoon the rhubarb preserve into the cooled pastry case, spreading it to cover the base completely. Place the tart tin on a baking tray for stability.
  10. Step 10: To avoid disturbing the preserve, hold a spoon upside down close to the rhubarb and slowly pour the custard mixture over the back of the spoon, filling the case as much as possible without spilling.
  11. Step 11: Carefully transfer the baking tray to the oven and bake for 40 minutes, or until the custard is just set but still has a slight wobble in the center.
  12. Step 12: Remove the tart from the oven and allow it to cool completely, which can take a couple of hours. You can place it in the fridge to speed up the process. Ensure it is fully set before slicing and serving.

Notes

To make this recipe even simpler, use a shop-bought pastry case and start at step 7, adjusting oven temperatures as needed.

Egg washing the pastry case before its second bake helps create a seal, preventing the filling from leaking. It is not essential but is recommended.

The tart must be completely cool and set before slicing to ensure clean cuts.

  • Prep Time: 45 minutes
  • Cook Time: 57 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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Find it online: https://recipeszesty.com/easy-rhubarb-and-custard-tart/