Saturday, 3 May 2014

Caramelised rhubarb and custard tart

Crumbly almond pastry filled with vanilla custard and topped with delicious rhubarb caramelised in cinnamon, vanilla and ginger syrup.  Take your time when arranging the rhubarb on top and you are guaranteed to have a beautiful tart!


For the pastry:
  • 225g plain flour
  • 25g ground almonds
  • 2tbsp icing sugar
  • 1 egg yolk
  • 2tbsp cold water
  • 140g cold, unsalted butter
For the custard:
  • 2 eggs
  • 30g caster sugar
  • 30g plain flour 
  • 190ml double cream
  • 1tsp vanilla paste
For caramelised rhubarb:
  • 400g rhubarb 
  • 1tsp vanilla paste
  • 2tbsp caster sugar
  • juice of 1/4 lemon
  • 1tsp ground fresh ginger
  • 1/2tsp ground cinnamon
  • 150ml water

Cut the rhubarb into pieces long enough to cover the top of the tart (about 0.5cm shorter then the width of the tin).  Place the water, sugar, lemon juice, vanilla, ginger and cinnamon in a shallow pot over low heat until the sugar has dissolved. 

Add the rhubarb and cook for few minutes until soften.  Take off the heat and leave to cool in the syrup over night or at least for couple of hours. 

To make the pastry combine all ingredients (apart of water) in a bowl and rub with fingertips until the mixture resembles bread crumbs.  Add the water and knead quickly until the mixture comes together.  Wrap in foil and chill for about 30 minutes.

Roll out the pastry and press into greased 11cm x 35cm 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 minute       s, 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. 

Pour the custard into the pastry case 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.

Place rhubarb on top of the tart, warm up the remaining syrup and brush on top.


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