Ingredients for Rhubarb And Custard Tart
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How to Make Rhubarb And Custard Tart
- Preheat oven to 180°C (350°F).
- Grease and flour an 8-inch tart pan with removable bottom.
- Roll out 1 sheet (approx. 14 inches) of ready-made shortcrust pastry and carefully line the tart pan. Trim any excess pastry.
- Blind bake the pastry for 15 minutes using baking beans or rice. Remove the beans/rice and bake for a further 5 minutes until lightly golden.
- Remove from oven and let cool completely.
- Reduce oven temperature to 130°C (265°F).
- In a medium saucepan, gently heat 500ml whole milk with 50g caster sugar until just before boiling. Stir frequently to prevent scorching.
- In a separate bowl, whisk together 3 large eggs and 2 large egg yolks until light and frothy.
- Gradually whisk the warm milk mixture into the eggs, ensuring to continuously whisk to avoid scrambling the eggs.
- Pour the custard mixture back into the saucepan. Cook over low heat for 8-10 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Meanwhile, in a separate saucepan, combine 400g rhubarb, chopped into 1cm pieces, with 50g caster sugar and 2 tbsp of water. Cook over medium heat for 10-15 minutes until the rhubarb softens and becomes jam-like.
- Carefully spread the rhubarb jam evenly across the cooled pastry base.
- Slowly pour the warm custard over the rhubarb, trying not to disturb the rhubarb too much.
- Bake for 35-40 minutes in the preheated oven, or until the custard is lightly golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
96g
Fat
45g
Carbs
20g
