Give the classic tart a fruity twist
Ingredients:
- 375 g pack dessert pastry
- FOR THE CUSTARD
- 1 x Roasted rhubarb see 'goes well with', below
- 85.0g caster sugar
- 150.0ml milk
- 3 eggs
- 1 vanilla pod , split lengthways
- 142.0ml carton double cream
Instructions:
- Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.
- While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.
- Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.
Rhubarb Custard Tart • Yield: 12 servings
Ingredients:
- 375 g pack dessert pastry
- FOR THE CUSTARD
- 1 x Roasted rhubarb see 'goes well with', below
- 85.0g caster sugar
- 150.0ml milk
- 3 eggs
- 1 vanilla pod , split lengthways
- 142.0ml carton double cream
Rhubarb Custard Tart Nutrition Facts:
• Diet:
• Calories: 159.64
• Fat: 213.22
• Carbs: 89.80
• Protein: 51.85
• Cholesterol: 230.46
• Calcium: 42.28
• Sodium: 51.72* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
