Rhubarb and custard tart

The CCD’s (Caked Crusader’s Da) garden rhubarb has hit its stride in the last week or so i.e. it’s the perfect time to dig out all those lovely rhubarb recipes I’ve been stockpiling all year.


Rhubarb and custard is a classic combination but this tart updates the concept and adds delicious pastry to the mix!


This is a big tart – it’s rare that I ever dig out my 25cm flan tin. The tart is packed full of rhubarb. I cooked it in dark brown sugar rather than the light brown suggested in the recipe and it gave a lovely rich caramel edge to the dish.

I love it when you cut a slice and see the custard seeping down into little pockets in the rhubarb:



The balance of flavours is delightful and it’s important to retain the tangy acidity of the rhubarb to offset the custard and pastry. I think it’s also important to refrain from over-cooking the rhubarb as it’s nice to have chunks in the tart.


Ingredients:
For the pastry:
225g unsalted butter, at room temperature
1 tablespoon caster sugar
2 eggs
275g plain flour

For the filling:
1kg garden or forced rhubarb
150g-200g dark brown sugar (use the lower amount with forced rhubarb, the higher amount with garden – but taste it and add more if required)
Knob of butter

For the custard:
6 egg yolks
225ml double cream
3 teaspoons vanilla extract
2 tablespoons caster sugar

To serve: lightly whipped double cream

How to make:

- First make the pastry: place all the ingredients in a food processor and blitz until the dough starts to come together.
- Tip the dough out onto floured clingfilm and bring it together. It is exceptionally soft and buttery so you’ll need the flour to stop it sticking everywhere.
- Wrap in clingfilm and chill for 30 minutes.
- Wash the rhubarb and chop it into approximately 2cm chunks.
- Place in a frying pan with the brown sugar and butter and simmer until the rhubarb is just becoming soft. This is quicker to achieve if you put a lid on the pan.
- Remove the pan from the heat and leave to cool.
- Preheat the oven to 200°C/fan oven 190°C/400°F/Gas mark 6.
- Roll the pastry out between two sheets of clingfilm until it is large enough to line a 25cm loose bottomed flan tin. There’s no need to grease the flan tin as the pastry is so buttery.
- Line the pastry with baking paper and baking beans and bake for 15 minutes. Then, remove the baking paper and beans and bake for a further 3 minutes just to dry the pastry out.
- Remove from the oven and leave to cool.
- Arrange the rhubarb chunks in the pastry case and spoon a little of the caramel syrup that has gathered in the pan over the tart.
- Now make the custard. Whisk together all the ingredients until they are combined.
- Pour carefully over the rhubarb.
- Bake for approximately 30 minutes until the custard has set.
- Serve either hot or at room temperature.
- Bask in glory at the wonderful thing you have made.
- Eat.