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Custard and rhubarb toffee tart
Custard and rhubarb toffee tart
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Prep Time:
195 minutes
Cook Time:
95 minutes
Total Time:
290 minutes
Decadent custard paired with tangy rhubarb and caramelized toffee. Perfect winter treat!
Ingredients:
  • 1 cinnamon stick
  • 5 egg yolks
  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture
  • 125g unsalted butter, finely chopped, chilled
  • 2.00 egg
  • 20.60 gm milk, cold
  • 4 strips lemon rind
  • 21.00 gm lemon juice
  • 500ml (2 cups) water
  • 370g (1 3/4 cups) caster sugar
  • 325g (about 2-3) large rhubarb stalks, cut diagonally into 2cm pieces
  • 300ml pouring cream
  • 200ml milk
  • 1 vanilla bean, split, seeds scraped
  • 70g (1/3 cup) caster sugar
Instructions:
  • Gently grease a fluted tart tin with a removable base that is 3cm deep and has a 23.5cm base measurement.
  • In a food processor, blend together the flour and icing sugar until mixed. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg and milk, pulsing just until the dough comes together. Transfer the dough onto a lightly floured surface and gently shape it into a disc. Wrap it in plastic wrap and refrigerate for 45 minutes before using.
  • Roll out the pastry into a 4mm-thick disc between 2 sheets of baking paper. Line the prepared tin with the pastry, trimming any excess. Prick the base with a fork and chill in the freezer for 30-45 minutes.
  • Combine lemon rind and juice, 1 1/2 cups of water, and 3/4 cup of sugar in a small frying pan and bring to a simmer over medium-low heat. Stir to dissolve sugar and simmer for 6-8 minutes until slightly thickened. Reduce heat, add rhubarb, and poach gently for 4-5 minutes until just tender. Use a slotted spoon to transfer rhubarb to a plate to cool. Simmer syrup for an additional 3-4 minutes until thickened. Set aside to cool completely.
  • Preheat the oven to 200C/180C fan forced. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then carefully remove the paper and weights. Bake for an additional 6-8 minutes until golden. Set aside to cool. For the custard, reduce oven to 180C/160C fan forced. In a saucepan over medium-low heat, bring the cream, milk, vanilla, and cinnamon to a gentle boil. In a heatproof bowl, whisk together yolks, egg, and sugar. Gradually whisk in the hot cream mixture, then strain into a jug.
  • Lay out rhubarb over pastry, ensuring it is evenly distributed. Place the tart in the center of the oven. Carefully pour custard over the rhubarb, letting the vibrant rhubarb peek through. Bake for 35-40 minutes until the custard is gently set. Let the tart cool completely in the tin.
  • In a saucepan, combine the leftover sugar and water over low heat until the sugar dissolves while stirring. Increase heat to medium-high and bring to a boil. Let it simmer without stirring for 6-10 minutes until it turns golden. Remove from heat and wait for 1-2 minutes for the bubbles to subside. Quickly pour the mixture over the tart, swirl to cover it, and set aside to cool. Once cooled, crack the toffee with the back of a spoon, slice, and serve with rhubarb syrup.

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