Rhubarb And Custard Tarts
This recipe combines a buttery sweet pastry crust with a luscious vanilla custard and tangy baked rhubarb. The delicate balance of flavors and textures makes this dessert a delightful treat for any occasion. Serve it with a dollop of clotted cream for an extra touch of indulgence.
— Constant Cookbook
Ingredients
- 125g/4½oz unsalted butter
- 225g/8oz plain flour
- 20g/¾oz caster sugar
- 1 medium free-range egg
- 750ml/1⅓ pints double cream
- 2 vanilla pods
- 100g/3½oz sugar
- 4 medium free-range eggs
- 500g/1lb 2oz medium-sized rhubarb
- 50ml/2fl oz grenadine
- 100g/3½oz caster sugar
- 1 orange
- 2 tbsp orange marmalade
- , to serve clotted cream
Instructions
- For the sweet pastry, preheat the oven to 170C/340F/Gas 3.
- In a bowl or a food processor, rub the butter and flour together. Add the sugar and egg and mix until the dough comes together.
- Wrap the dough in cling film and use your hands to compress into a flat circle shape, this will make it easier to roll out later. Chill the dough for an hour.
- Remove the cling film and roll out the pastry to 5mm/¼in thick. Line the four tart cases with pastry, leaving some over-hanging the edge. You can trim the edges after baking.
- Scrunch up some baking parchment then use it to line the pastry cases. Fill with baking beans or uncooked rice. Bake for 15-20 minutes, or until the pastry is golden-brown.
- For the custard, place the cream, vanilla seeds and pod in a large saucepan and bring to the boil.
- Place the sugar and eggs in a large bowl and whisk. Gradually pour the warm cream over the eggs, whisking all the time.
- Pour the custard back into the pan and cook until thick enough to coat the back of a spoon, then pass it through a sieve.
- Half fill the tart cases with custard. Leave to set in the fridge for at least two hours.
- For the baked rhubarb, preheat the oven to 200C/400F/Gas 6.
- Place the rhubarb, grenadine, sugar and orange juice in a baking dish. Place in the oven for five minutes or until the rhubarb is tender. Set aside to cool.
- Once cooled, cut the rhubarb in 1cm/½in neat pieces and drain on kitchen paper. Reserve any cooking juices.
- Once the custard has set, arrange the rhubarb pieces on top, until the pastry case is full.
- To make a glaze, heat the marmalade with the rhubarb cooking juices until the volume of liquid has reduced to a thick syrup. Leave to cool slightly and then brush over the rhubarb in the tart. Leave to set out of the fridge.
- Serve the finished tarts with a spoonful of clotted cream and a drizzle of the glaze.
Prep Time
PT1H
Yield
Makes 4 individual tarts
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