Egg custard and rhubarb tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 425 g Shortcrust pastry 1 sheet
- 480 ml Milk (whole)
- 6 Egg yolk(s) (free range)
- 80 g Unrefined golden caster sugar
- 1 Vanilla pods split
- Nutmeg grated
- 350 g Rhubarb red, washed, sliced 1cm thick
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Line an ovenproof pie dish with the shortcrust pastry. To do this, gently lay the pastry over the top of the dish and ease it down into the corners with your finger tips. Fix any holes that might appear with scraps of pastry. Trim the edges with a sharp knife. Then add the rhubarb all over with a little bit of sugar. Alternatively, make your own pastry following our BakingMad.com simple shortcrust pastry recipe.
For this step you'll need:
- 425g Shortcrust pastry 1 sheet
- 350g Rhubarb red, washed, sliced 1cm thick
- 10g Unrefined golden caster sugar
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3
Pour the milk into a fairly large saucepan. Split the vanilla pod down the middle with a sharp knife and add the tiny black seeds from the middle to the pan of milk. Add the rest of the pod to the pan too.
For this step you'll need:
- 480ml Milk (whole)
- 1 Vanilla pods split
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4
Heat the milk over a medium heat until small bubbles begin to appear. At this point, remove from the heat, cover with a lid and set aside for about 15 minutes. After this time, remove the actual vanilla pod and discard.
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5
In a medium sized mixing bowl, beat together the egg yolks and the sugar (70g) to a light and creamy mixture.
For this step you'll need:
- 6 Egg yolk(s) (free range)
- 70g Unrefined golden caster sugar
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6
Fill a saucepan with hot water and leave on the stove over a low heat.
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7
Meanwhile, gradually pour the hot milk into the egg yolk and sugar mixture, stirring continuously.
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8
Once all of the milk has been added, place the bowl over the pan of hot water ensuring the bottom of the bowl is not touching the water and the water does not boil.
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9
Preheat the oven to 180°C (160°C fan, gas mark 4). Cook the custard mix over the water for about 10-15 minutes, stirring constantly until the custard thickens to the desired consistency. Add a small amount of grated nutmeg to taste and pass through a sieve if it begins to look a little lumpy.
For this step you'll need:
- pinch Nutmeg grated
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10
Pour the mix into the tart shell and bake on the middle shelf of the oven for 30-40 minutes until the rhubarb is cooked and the custard has set slightly.
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11
Serve with a little vanilla ice cream.