Recipe: Rhubarb and Custard Tart Recipe

Rhubarb And Custard Tart LARGE 
Serves 6 - Easy


  • 400g rhubarb, trimmed and cut into 4cm pieces
  • 100g golden caster sugar
  • 1 vanilla pod
  • 375g sweet shortcrust pastry 
  • Plain flour for dusting
  • Butter for greasing

For the custard

  • 300ml double cream
  • 3 eggs
  • 150g vanilla sugar
  • 75g unsalted butter, diced and softened
  • 2 tbsp armagnac

How to make:

  • Heat the oven to 200C/fan180C/gas6. 
  • Put the rhubarb in a roasting tin and top with the sugar.
  • Split the vanilla pod and place on top.
  • Cover the tin with foil and seal well. 
  • Cook in the oven for 10-15 minutes, until the rhubarb is tender but still holding its shape.
  • Remove from the oven, but leave the foil in place for 10 minutes.
  • Leave to cool and drain the syrupy liquid to use as sauce for the tart.
  • Roll out the pastry into a round on a lightly floured surface and use to line a 23cm buttered, loose-bottomed flan tin.
  • Chill for 30 minutes in the fridge, then line with greaseproof paper, fill with baking beans, and blind bake for 15 minutes.
  • Remove the beans and paper and bake for a further 5-10 minutes, or until the pastry is dry and just beginning to colour.
  • Leave the tin on a wire rack to cool. Turn down the oven to 160C/fan 140C/gas 3.
  • Make the custard by mixing the cream, eggs, vanilla sugar, butter and armagnac in a bowl.
  • Pour into the prepared pastry case up to halfway, then start to gently add the rhubarb.
  • Add more custard then the rest of the rhubarb. Bake for 30-35 minutes, or until just cooked (the centre should still be slightly soft).
  • Leave to cool before removing from the tin.
  • Serve with the syrup and a dollop of cream or yoghurt, if you like.

PER SERVING: 839 kcals, proteins 8.2g, carbs 69.4g, fat 57.6g, sat fat 29.5g, fibre 2.1g, salt 1g

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