toodle.

Websites
Competitions Time Competitions Whale Directive Watch FlyPigeonFly Sheffield Gigs Strike Calendar Toodle

Other Projects
Amazingly Fresh Deals Recipe Search
Maps
Historic Pubs Places

Open Source Projects

Rhubarb and Custard Tart

A luscious make-ahead dessert pairing delicate forced rhubarb with creamy vanilla custard in a crisp, shortcrust pastry shell.

Baking Vegetarian Dessert Rhubarb Custard

Estimated Nutrition

Calories

601.3

kcal / serving

4810.4 kcal total

Carbs

47.7g

per serving

381.5 g total

Fat

41.3g

per serving

330.2 g total

Protein

9.8g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Plus extra to taste

Dairy

150

Butter

Cold, cut into cubes

piece

Egg

Medium, beaten with 1 tbsp cold water

piece

Eggs

Medium

piece

Egg Yolks

Medium

300

Whole Milk

300

Double Cream

Plus extra to pour

GrainsCereals

250

Plain Flour

Plus extra for rolling

NutsSeeds

piece

Vanilla Pod

Split lengthways and seeds scraped

Vegetables

400

Rhubarb

Trimmed

Method

Place a deep 23cm loose-based fluted tart tin onto a baking tray.

Pulse flour and butter in a food processor until fine breadcrumbs form, then blend in the beaten egg to form a ball.

Roll pastry on a floured surface into a circle 5cm larger than the tin and about 3mm thick.

Line the tin with pastry, trim the edges, prick the base with a fork, and chill for 30 minutes.

Preheat the oven to 200°C and line the pastry with parchment and baking beans.

Bake blind for 25 minutes, remove beans and paper, then bake for 3 more minutes until dry.

Reduce oven temperature to 160°C and patch any holes with reserved pastry.

Whisk eggs, egg yolks, and sugar in a heatproof bowl until smooth.

Stir milk, cream, vanilla pod, and seeds in a saucepan.

Heat liquid until hot, then slowly whisk into the egg mixture and pour into the pastry case.

Bake for 40-45 minutes until the custard is only just set and still slightly wobbly.

Cool the tart completely and chill in the fridge for at least 2 hours.

Dissolve sugar in 15ml water in a pan and cook rhubarb in a single layer for 4 minutes per side.

Transfer rhubarb to a bowl and chill until cold.

Remove the tart from the tin, top with rhubarb, and serve.

made with
a toodle. project