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Rhubarb and custard tart
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Prep Time:
65 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Creamy tart with a zesty rhubarb twist.
Ingredients:
  • 2 bunches of rhubarb, trimmed and cut into 5cm lengths
  • 32.00 gm brown sugar
  • 1 tsp finely grated orange rind
  • 65.63 gm fresh orange juice
  • 20cm bought frozen tart case
  • 600ml store bought thick custard, to serve
Instructions:
  • Preheat your oven to 180°C. Spread rhubarb on a large baking tray lined with non-stick baking paper. Sprinkle with sugar, orange zest, and orange juice. Bake for 20-25 minutes until rhubarb is tender yet firm. Allow to cool before serving.
  • Follow the directions on the packet to make the tart case. Once baked, allow it to cool completely.
  • Pour the luscious custard into the buttery tart case and generously top it with the sweet-tart rhubarb mixture.

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