Rhubarb, custard and almond tart
By OcadoLife
Published on 09 December 2021
Rosy-pink early rhubarb is a sure-fire sign of spring. Its tangy sourness adds punch to this show-stopping tart. Time and servings
1 hr 25 minsTotal time
10Servings
25 minsPrep time
1 hrCooking time
Ingredients
- 500 g of jus-rol shortcrust pastry block
- 260 g of caster sugar, (200g for the filling, 60g for the custard)
- 400 g of forced rhubarb, cut on the diagonal into 2cm pieces
- 1 vanilla pod
- 25 g of plain flour
- 5 eggs, (1 beaten, and 4 yolks)
- 2 tsp of cornflour
- 280 ml of whole milk
- 200 ml of double cream
- 20 g of flaked almonds, toasted
Method
Step 1
Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm fluted tart tin. Chill for at least 30 mins (or until it is very firm).Step 2
Preheat oven to 200°C/180°C fan/gas 6. Line the pastry with baking paper, fill with baking beans and blind bake for 20 mins. Reduce the heat to 190°C/170°C fan/gas 5 and bake for 10 more mins. Remove from the oven, lift out the paper and beans and return to the oven for 10 mins. Once fully cooked and a lovely golden colour, brush the inside of the pastry with the beaten egg. Pop it back in the oven for 2 mins to dry out, then remove and cool.Step 3
For the custard, whisk the egg yolks, caster sugar, vanilla pod seeds, cornflour and plain flour in a mixing bowl. Place the milk in a saucepan and heat until just boiling. Slowly pour the milk onto the egg, whisking briskly. Rinse the saucepan and return the egg mix to it. Place over a medium heat and whisk until it thickens – around 5 mins. Transfer to a glass bowl and place clingfilm on the surface to stop a skin forming. Allow to fully cool.Step 4
In a bowl, whisk the cream until just past a soft peak. Whisk the custard to loosen and add the cream. Mix until combined and chill.Step 5
Add 200ml water and sugar to a wide, shallow pan. Place over a medium heat until the sugar has dissolved. Increase the heat and boil for 5 mins. Reduce the heat and carefully add the rhubarb. Poach for 3 mins, then turn off the heat and let the rhubarb cool in the syrup.Step 6
To make the tart, spread the custard evenly over the pastry base. Top with the drained rhubarb and chill until needed. Sprinkle the flaked almonds over the top before serving.