Get ready for Love Month, with our delicious recipe for Poached Rhubarb & Custard Tart.
This can be prepared up to a day in advance. You will need two bunches of rhubarb, cut into 6cm lengths.
- Wash the forced/early rhubarb in cold water, trim off the ends. Cut into 6cm lengths approx. Preheat the oven to 160 degrees Celsius.
- Line a lip-edged baking tray with parchment paper.
- Place the rhubarb in neat lines on the tray (you may need second tray), sprinkle with honey and 100ml water. Sprinkle caster sugar over the rhubarb, sweetening to your preferred taste
- Place in the oven for 15 mins approximately or until the rhubarb is tender and holding shape, remove and leave to cool.
Sweet Pastry Base
75g Caster Sugar
1 Large Egg
40ml Cold Water
- Mix the butter and sugar until blended – the mixture does not need to be creamed.
- Add the egg, water and flour and mix to form a dough, and knead lightly until smooth. Place in the fridge to cool.
- Grease and line a 10 inch, loose-based tart and remove the pastry from the fridge once cooled.
- Flour surface and rolling pin
- Thinly roll the pastry and line tart tin, and allow to rest in the fridge again
- Roll the pastry out as thin as you can and line the tin leaving some pastry to overhang over the edge of the tin. You may have leftovers if you can roll very thin.
- Place baking paper over the tart, fill with baking beans or rice. Bake in the oven at 170 degrees Celsius for approximately 30 minutes.
- Once cooled, remove from the oven, and carefully lift away the baking paper and beans.
- Place the pastry back into the oven and reduce temperature to 140 degrees Celsius.
270g Caster Sugar
Drop of Vanilla Extract
- Whisk the eggs and sugar by hand, and add the cream and vanilla.
- Rest the mixture in the fridge for ten minutes, skim any foam from the top and mix again.
- Pour into the base and pop into the oven at 140 degrees Celsius. Bake for 25 mins approx. or until the custard sets. It should not brown, just set.
- Once the custard has cooled, spread over the pastry base.
- Line the rhubarb neatly on top and serve with whipped cream.
Enjoy, Chef Kathleen