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Rhubarb & custard tart
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Total Time:
2 hours 30 minutes
Delicious rhubarb tart with creamy custard.
Ingredients:
  • 500 g plain flour
  • 100 g icing sugar plus 1 teaspoon
  • 250 g unsalted butter (cold)
  • 3 large free-range eggs
  • 4 tablespoons whole milk
  • 1 teaspoon vanilla bean paste
  • vegetable oil for greasing
  • 50 g flaked almonds
  • 1 kg rhubarb
  • 500 g mixed eating apples
  • 160 g golden caster sugar
  • 500 ml whole milk
  • 3 level tablespoons custard powder
  • 2 teaspoons vanilla bean paste
Instructions:
  • For the pastry, sift 500g of plain flour and 100g of icing sugar into a large bowl. Cut 250g of unsalted butter into cubes and rub it into the flour mixture until it resembles breadcrumbs. Mix 2 large eggs with 4 tablespoons of whole milk and 1 teaspoon of vanilla bean paste, then combine with the flour mixture to form a dough. Divide, chill for 30 minutes, roll out, and line a tart tin. Prick with a fork and chill while preheating the oven. Make the filling by cooking 1kg rhubarb and 500g apples with 125g golden caster sugar until tender, strain the liquid, simmer until syrupy, then cool. Blind bake the pastry, make custard, fill the pastry case, top with fruit, and add a pastry lid. Brush with egg wash, decorate, sprinkle with sugared almonds, and bake until golden. Serve with custard and fruit syrup.

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