I love a good tart. Crispy buttery pastry, soft interior. Winner.
Once again this week I was inspired by the GBBO and created this Rhubarb and custard tart. I essentially took the two tasks from the show of fruit pie and custard tart and threw them together into this! Mainly because like poor Ali I am not a massive fan of fruit pies, or hot fruit for that matter!
Wobbly, sweet set vanilla custard, spiked with sharp sourness of rhubarb and all encased with short, crisp, buttery pastry. My idea of deliciousness encased into one pudding.
Luckily I had some forced rhubarb from earlier in the season languishing in the freezer so I managed to make this ultra pretty with the lurid pink and yolk rich yellow of the custard. Forced rhubarb isn’t a necessity, this will be just as lovely with the hardier outdoor variety, it’ll just be a pale green and yellow instead.
The tart itself again can be made in a number of different stages, and if so, over a number of days – ideal if you want a make ahead dessert.
- The pastry is made and chilled
- The rhubarb is roasted, strained and chilled
- The custard is made and cooled
- The pastry case is blind baked
- Everything is thrown together and baked
- Cool then chill until serving
Flavour wise this shines when eaten cold and is especially with a nice dollop of creme fraiche and a dribble of the sweet pink rhubarb roasting syrup.
My tasters enjoyed it – the husband ate a quarter of the whole thing (as did I, the shame!) and I think my in laws did too. Mind you, people who know you are always going to be nice aren’t they?
From my point of view, I thought the whole combination worked, Personally I think I was a bit stingy on the custard layer – I thought 300ml of custard would fill the case but it still left quite a bit of room in the case so the recipe below has been tweaked to allow for more custard, because there’s ALWAYS room for more custard!
Do give this a go, and let me know what you think – if you’re not a fan of rhubarb, then apples could go nicely, as would blackberries given they’re in season. Just make sure any excess liquid has been roasted off in the case of apples as the custard will never set! Oh, and if you’re not inclined to make your own shortcrust pastry, then don’t – I’ll allow to you use shop bought, just this once mind! 🙂
Rhubarb and Custard Tart
For the Pastry
My go-to recipe for sweet shortcrust pastry is Dan Lepards – click here
For the Rhubarb
400g rhubarb, trimmed to 4cm pieces
100g caster sugar
Grated zest of 1 orange
For the Custard
500ml double cream
1 vanilla pod, sliced in half lengthways
8 egg yolks
4 tablespoons caster sugar
Make up the shortcrust pastry. Wrap in cling film and leave to chill in the fridge for at least 30 mins. OR dispense with making the pastry and use ready rolled stuff. Then line a 23cm pastry tin and blind bake. (I’m not going to give instructions for blind baking here as this can vary depending on your pastry.
Preheat the oven to 200c. Place the rhubarb, sugar and orange zest in a baking tin and mix a little to combine. Cover with foil and bake for about 15 -20 mins until the rhubarb is soft and cooked through, but still holds its shape. Strain off the juice and leave the rhubarb to cool.
Pour the cream and the vanilla pod into a pan. Heat up until just about scalded – don’t let it boil! Whisk the egg yolks and sugar in a bowl, then pour the hot cream over slowly, whisking as you go. Pour this mixture through a fine sieve into a bowl / jug. Scrape the seeds out of the pod and into the custard. Leave the custard to cool – cover with cling film to stop a skin from forming.
Set the oven to 140c
Line the pastry case with with rhubarb and then pour over the custard. Fill the case as much as you can. Don’t do what I did and skimp!
Bake for approximately 35-40 mins, until the custard has turned a delicious canary yellow and the middle still wobbles and is slightly set – it will continue to set whilst it cools.
Cool on a rack to room temp and then store in the fridge before serving.
Serve generously and eat greedily.