Recipe for the best rhubarb and custard tart. The pastry is sweet, buttery and crumbly in texture, rhubarb layer brightens up the tart and makes a perfect combination with the custard. Yummy!
For the pastry:
- 260g plain flour
- 35g ground almonds
- 2,5 tbsp icing sugar
- 165g cold, unsalted butter
- 1 large egg yolk
- 2-3 tbsp cold water
For the custard:
- 2 eggs
- 30g caster sugar
- 30g plain flour
- 190ml double cream
- 1/2 tsp vanilla paste or extract
For the rhubarb layer:
- 330g rhubarb
- 2 tbsp caster sugar
To make the pastry in a large bowl place the flour, almonds, icing sugar and butter and rub with your fingertips until the mixture is of a crumbly texture.
Add an egg yolk and water and mix quickly, shape into a bowl, wrap in foil and place in the fridge for about 30 minutes.
Wash and cut the rhubarb into chunks and sprinkle with sugar.
Roll out the pastry and press into greased 25 cm flan tin. To blind bake place a sheet of baking paper on the pastry and fill with baking beans. Bake in a pre-heated oven at 200C for about 15 minutes, then take the beans and paper off the pastry and bake for further 5-10 minutes, until pastry is golden brown and feels dry to the touch.
To make the custard beat the eggs with sugar until pale, add the flour, vanilla and cream and mix until well combined.
Spread the rhubarb on the bottom of the pastry case, pour in the custard and bake in a pre-heated oven at 200C for about 10-15 minutes until it feels firm to the touch.
Take out the oven and leave to cool slightly in the tin, then take out and leave to cool completely before cutting.