Rhubarb and custard tart, tangy and sweet rhubarb on a bed of creamy homemade custard. The perfect way to take advantage of rhubarb season!
We’re smack bang in the middle of rhubarb season and this rhubarb and custard tart is the best way to take full advantage of this early summer treat. Rhubarb has quite a short season here in the UK, which runs from April to late June. Unlike most other fruits, it’s quite difficult to get outside of season. You need to take full advantage of this bright pink gem while it’s around. Rhubarb is best eaten when it’s at its ripest. Which is when it’s that beautiful bright pink hue, which creates a stunning effect in this tart.
My parent have an allotment where they grow their own rhubarb. And when I say grow, I mean it grows everywhere! Every year we give away kilos and kilos to friends and family, we make pies, tarts, jams and even our homemade rhubarb gin! We even manage to freeze enough to last us all year. I don’t know how they do it, it just grows like crazy.
This year to try and mix things up a little, I’ve decided to use up my personal rhubarb stock with this rhubarb and custard tart. Tangy and sweet rhubarb on top of
This recipe calls for 375g of sweet shortcrust pastry, you can buy a readymade pastry case, buy your pastry from the store or you can make you own with my recipe here. It’s all good!
Rhubarb and Custard Tart
- 375 g sweet shortcrust pastry
For the vanilla custard
- 1 tsp vanilla bean paste
- 250 ml whole milk
- 1 large egg
- 2 large egg yolks
- 100 g golden caster sugar
- 25 g cornflour
- 1 tbsp unsalted butter
For the roasted rhubarb
- 700 g thin rhubarb about 5 stalks, trimmed
- 175 g caster sugar
- 1 tsp vanilla paste
- 2 oranges juice
- Wash the rhubarb and chop it into 4cm lengths.
- In a bowl, beat the egg and egg yolks, tip a little egg out into a ramekin for later, you only need a little.
- Add the sugar and cornflour into the egg bowl and whisk together until smooth. Set aside.
- In a medium pan over a medium heat the milk and the vanilla and bring to the boil.
- When the milk is boiling, pour over the egg mixture, whisking to combine.
- Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened.
- Transfer into a bowl and add the butter, mixing until the butter has melted and the mixture has combined.
- Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs.
- On a lightly floured surface, roll out the pastry large to line a 10” tart tin. Making sure to press into the corners. Trim the excess pastry from the edges.
- Chill for 30 mins in the fridge or until the pastry is firm.
- Heat oven to 160C. Line the tart with a piece of baking parchment and fill with baking beans or rice and place on a baking tray.
- Bake for about 20 mins, then remove the parchment and the beans, and return to the oven for another 10 mins or until the base is golden brown.
- Brush the inside of the tart with the remaining beaten egg yolk and return to the oven for 1 min to set.Set aside to cool.
- Heat oven to 170C.
- Combine the sugar, orange juice and vanilla in a bowl and stir until combined.
- Add the rhubarb to the orange juice mixture and toss until coated.
- Put the rhubarb batons in a small roasting tin and pour over the remaining juice.
- Roast for 15-20 mins, or until the rhubarb has softened but is still holding its shape. Set aside to cool.
- Remove the custard from the fridge, beat to loosen, then pour over the pastry and smooth with a spatula.
- Top the custard with the roasted rhubarb, brushing a little of the syrup on top to serve.
And there you have it, my rhubarb and custard tart! If you give this one a go let me know how it goes by tagging Whats Eating Manchester in your social media post! I love to see your bakes!