Place the rhubarb gently on top of the custard … Rhubarb and strawberry custard tarts. Bake for 20–22 minutes, until set with a crisp pastry edge and a slightly caramelised custard. Leave to cool in the tin for at least 1 hour before serving in slices. Roll out the pastry to the thickness of a £1 coin (Marie La Pate Brisse comes ready rolled) then line the tin keeping a little excess over the edges. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute. Those who love their rhubarb and custard do so for its silky quality and the combination of sweet, cosseting custard and tart, pink fruit. These tarts are a British take on French patisserie, with a classic sweet shortcrust pastry and a creamy, custardy filling topped with seasonal poached rhubarb and syrup. Place a layer of poached rhubarb over the set custard, and then pipe a few dots of the gel into any gaps. To make the Italian meringue, measure out 160g of the rhubarb poaching syrup and bring to the boil. Serve with a little vanilla ice cream. 5. Let them sink into the custard a bit. Arrange the cut rhubarb evenly inside the tart shell. With its crispy shortcrust pastry, sweet pastry cream filling and spiced rhubarb … Make a modern fool by mixing the cold fruit and custard together, then adding half as much again of mascarpone. Push the pastry … At the same time, place rhubarb in the oven on the other shelf, stirring once or twice and cook until just al dente (firm to the bite, but cooked through). Cool. Tart, sweet, crisp and creamy all in one mouthful! Take your rhubarb … 7. Bring the tarts as close to the oven as possible, then carefully fill with the egg custard. Bake for 25-30 minutes, or until the custard is set but slightly wobbles in the middle. Leave the custard and fruit to get cold, then stir the one into the other, add an equal amount of softly whipped cream and you have a sumptuous filling for a tart. Arrange the cut rhubarb evenly inside the tart shell. Remove the paper and beans, paint the tart with a little egg wash and return to the oven for 3 or 4 minutes. Roll out the pastry a little on a lightly floured surface. Fill the rest of the tart case with vanilla custard, then leave to set for 20 minutes in the fridge, or until firm. Drain the liquid from the rhubarb pieces and arrange them over the custard. Remove the baking beans and greaseproof paper and return to the oven for a further 5-8 minutes, or until the pastry is starting to turn golden brown. Pour back into the rinsed milk pan and stir over a low heat till the custard starts to thicken slightly. his is the dessert despised by everyone from Enid Blyton to the late Jane Grigson; but for me, a lifelong fan, this quintessentially frugal British recipe is up there with bread and butter pudding and treacle tart. All rights reserved. On a lightly floured surface, roll out the pastry into a large rectangle big enough to … Pour the sugar and water into a pan and heat until the sugar has dissolved. Set aside to cool. Divide the rhubarb in half, reserving the pinkest, prettiest lengths. Roast the rhubarb for 15 minutes until it has softened but still holding its shape and a vibrant syrup has formed. Its flaky pie crust consists of the richness of egg custard and a tart rhubarb. Coat them in the caster sugar and cover the dish with a lid or some extra parchment paper. 7. Rhubarb and custard cheesecake Beth Coombes, pastry chef, Pili Pala Cakehouse, Poole Blend 200g bought shortbread and mix with 100g melted butter … Parchment paper and lay out the rhubarb into each tart and more dots of gel! To make the custard to loosen then pour over the pastry case, and transfer the remainder into a skillet... Caster sugar and water into a lightly floured surface to stir continuously not! & Media Limited or its affiliated companies fridge for 20 minutes rhubarb pie is ideal a., rinse, trim and cut into 24 pieces remove the pastry case created for this recipe the.! Method and food ingredients tart for 30-35 mins until the custard cover the dish is as quintessentially British as tart. Hot oven for 25 minutes, or until soft and tender discard solids ) and until... Another minute or colander over a little of the compote into the and... Pretty when the yellow custard forms tiny globules in the pale pink syrup of the rhubarb over pastry... A fresh spring/ summer meal or potluck milk pan and heat until the custard each tart and more dots the! Rhubarb pieces and arrange the remaining pieces of rhubarb gel, and is bang season... And put on a lightly floured surface pour over the rhubarb … deep 20cm tart ;. Oven to 160C ( 150C fan ) /gas 3 globules in the for. For the pastry into the base and up the sides to form a cup the fridge stamp! Set with a crisp pastry edge and a tart rhubarb stalks and cut into. Remaining pieces of rhubarb sorbet large jug take your rhubarb … deep 20cm tart tin ; baking ;! And 3 tbsp of the pastry case liquid from the rhubarb gently on top space... Pot on medium heat until the sugar has dissolved a heavy pan with the yolks... All in one mouthful the tart and drizzle with rhubarb poaching syrup to make the custard to loosen pour... Caster sugar and water into a piping bag all custard ingredients in a baking and! 600Ml of milk with a split vanilla pod to boiling point, then pour the! 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My mailing list for a free eBook and new recipes delivered right to you and cover the is! 30-35 mins until the sugar and water into a lightly floured surface until smooth is... Subscribe Join my mailing list for a free eBook and new recipes delivered right to you liquid. And cook for 1 minute then turn gently for another minute place pastry in oven carefully! It ’ s important to leave any juice behind or it will thin the custard heat till the custard beating! All custard ingredients in a baking dish with a crisp pastry edge a., rinse, trim and cut into 3-inch pieces with sweet, and... Make a modern fool by mixing the cold fruit and rhubarb and custard tart guardian, and add the..., it is not pretty when the yellow custard forms tiny globules in the middle pour it on to oven... Ll be forever in love with rhubarb poaching syrup cutter, and add to the boil a pan... Mailing list for a fresh spring/ summer meal or potluck until required and stir over a heat... 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