The Rhubarb to My Custard

Rhubarb Tart


For the pastry

  • 200g plain flour
  • 140g icing sugar
  • 160g unsalted butter, at room temperature
  • 40g ground almonds
  • 2 egg yolks
  • 1 vanilla pod
  • a pinch of salt

For the custard cream

  • 3 eggs
  • 375ml milk
  • 75g granulated sugar
  • 30g maize meal
  • 1 tsp vanilla extract

For the rhubarb

  • 3 stems rhubarb
  • 4 tbsp granulated sugar

For the glaze

  • 250ml water
  • 150g granulated sugar
  • the juice of one lemon




  1. To make the pastry, put the flour, icing sugar, salt and ground almonds into a bowl and mix to combine. Slice open the vanilla pod and scrape out the seeds. Make a well in the flour mixture and add the butter and vanilla seeds. Using a mixer, mix to combine but do not over mix. Add the egg yolks and mix until it forms a dough. Wrap the dough in cling film and let it rest in the fridge for half an hour
  2. Once the dough has rested, knead it slightly before rolling it out. On a floured work surface, roll the dough out using a rolling pin to a large circle to about 5mm thick
  3. Grease a tart tin with a little butter and sprinkle with flour lightly. Shake off the excess flour
  4. Use the rolled out dough to over the base and up the sides of the tart tin. Press into the shape of the tin and cut off the excess dough from the sides
  5. Put the covered tin into the fridge to rest for s further 30 minutes. Preheat the oven to 180 degrees C
  6. To make the custard cream filling, whisk the eggs in a bowl. Add the milk, vanilla essence, sugar and maize and whisk well. Add to a saucepan and cook over a medium heat until it thickens, this should take under 5 minutes. Once the cream has thickened, take it off the heat and put into a bowl to cool. Cover with clingfilm to prevent it from forming a skin
  7. Take the pastry tin out the fridge, prick the base and line with crinkled baking paper. Add baking beans to the based of the tart tin and blind bake for 20 minutes
  8. Prepare the rhubarb by slicing it, not too thickly. Add sugar to the rhubarb, mix and let rest f0r 15 minutes
  9. Remove the tin from the oven and turn it up to 200 degrees C. Pour the cooled custard cream into the base, top with the rhubarb and bake for a further 20 minutes
  10. To make the glaze, add the water, sugar and lemon juice to a saucepan. Heat and stir until the sugar dissolves and it forms a syrup
  11. Spoon the syrup over the top of the tart once removed from the oven and while cooling





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