Rhubarb + Custard Tart


RhubarbWe’ve just spent a lovely and relaxing week holidaying at my parents house on the south coast of NSW (with a short visit to Canberra in between, more on that on my next blog post). One of the highlights was definitely enjoying my Mum’s fantastic cooking. Les is also a very keen gardener, so when she spotted this recipe in the latest Country Style magazine, it was a perfect excuse to use some of her abundant rhubarb supply in the garden. Here’s the delicious recipe:

Rhubarb Tart with Custard Serves 6
Ideally you want to time your custard to be ready just as the tart shell finishes blind baking, so the hot custard goes into the hot shell–this is how you ensure a crisp bottom of the tart.

1 kg rhubarb, cut to the width of tart tin
1 orange, rind finely grated, juiced
2 tablespoons of caster sugar
2 sheets of Pampas Puff Pastry
1/2 cup roasted pistachio kernels, to serve
Double cream or ice cream, to serve

1/2 cup pouring cream
1/2 cup caster sugar
6 egg yolks
2 tablespoons cornflour
1 1/2 cups milk

Preheat oven to 190°C. Line rectangular tart tin (my Mum used a slice tin which makes a slightly wider version) with pastry, pressing pastry in to corners, trim edges or leave for a rustic look. To blind bake pastry: line pastry case with baking paper and weight it down with pie weights. Bake for 20-25 minutes or until sides are set. Remove pie weights and baking paper and bake for 10 minutes or until golden.
Meanwhile, place rhubarb, orange rind, juice and sugar in a bowl. Stir to combine and set aside to macerate.
To make custard, place cream in a bowl and whisk to very soft peaks. Set aside in fridge. Place sugar, egg yolks and cornflour in a separate bowl and whisk together until thick and pale. Place milk in a small saucepan and heat over a medium heat until almost boiling. Pour into egg mixture whisking as you go. Return mixture to pan. Cook over a medium heat, whisking constantly. When custard starts to thicken, reduce heat to a medium-low and keep whisking until custard looks glossy and player, and start to pull away from edge a little. Remove from heat, fold through cream and pour into the hot tart case.

Reduce oven to 170°C. Arrange rhubarb in a line over custard. Bake for 25-30 minutes or until rhubarb is tender. Scatter with pistachios. Serve slices with double cream or ice cream. Delicious!

Briar x


Leave a Comment

All Content © 2016 Sunday Collector. All Rights Reserved.