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Roasted rhubarb and custard tart
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a delectable treat of roasted rhubarb paired with silky creme patissiere nestled in flaky pastry.
Ingredients:
  • 8 stems rhubarb
  • 155g caster sugar
  • 80ml water
  • 1 cinnamon stick
  • 2 star anise
  • 1 vanilla bean, split
  • 375ml milk
  • 100g caster sugar
  • 40.00 ml plain flour
  • 125g chilled butter, chopped
  • 150g plain flour
  • 40g almond meal
  • 45g icing sugar mixture
  • 1 egg yolk
Instructions:
  • For the pastry, combine butter, flour, almond meal, and icing sugar in a food processor until it forms fine breadcrumbs. Add the egg yolk and process until it forms a dough. Transfer to a floured surface, knead gently until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 15 minutes.
  • 1. Preheat the oven to 200°C. 2. Roll out the pastry into a 4mm-thick rectangle. 3. Line a 12x36cm rectangular tart tin with a removable base with the pastry, trimming the edges with a small, sharp knife. 4. Refrigerate the tart for 30 minutes to allow the pastry to rest.
  • Preheat oven to 180°C. Line pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove the paper and weights, then bake for another 10 minutes until golden brown. Set aside to cool, then reduce oven to 150°C.
  • Trim rhubarb with a small, sharp knife into 10cm lengths and place in a roasting pan. Sprinkle with sugar and water, then add cinnamon and star anise. Bake in a preheated oven until rhubarb is tender, about 30 minutes. Let cool to room temperature before serving.
  • For the crème pâtissière, scrape the vanilla bean with a small, sharp knife. Combine the vanilla bean and seeds, cinnamon, and milk in a medium saucepan over medium heat. Cook and stir for 5 minutes until the mixture starts to simmer. Cover and let it sit for 5 minutes to infuse.
  • In a medium bowl, combine egg yolks, sugar, and flour, whisk until smooth. Gradually whisk in the milk. Transfer mixture to a saucepan over medium heat. Cook, stirring, until boiling and thickened for 4-5 minutes. Strain through a fine sieve into a bowl, cover with plastic wrap, and chill in the fridge.
  • Fill the pastry with crème pâtissière. Add rhubarb on top and finish with a drizzle of the pan juices.

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