RHUBARB & CUSTARD TART
The flavour of everyone's favourite boiled sweet in a delicious dessert. Forced rhubarb adds a pop of colour and sweetness to this tart. Check out our rhubarb guide for more handy rhubarb facts
Provided by Edd Kimber
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Put the flour, icing sugar and a pinch of salt in a large bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Add 1 egg yolk, the vanilla and 1 tbsp cold water, and mix together until it just starts to come together as a dough. Tip the mixture onto a clean work surface and gently bring together with your hands. Wrap the pastry in cling film and chill for at least 1 hr before rolling out. Can be made 3 days ahead, or frozen for 2 months.
- Put the vanilla beans scraped from the pod (or the paste) in a pan over a medium-high heat, add the milk and bring to the boil. Meanwhile, tip the egg, yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs. Can be made and chilled 3 days ahead.
- On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.
- Heat oven to 180C/160C fan/gas 4. Line the tart with a piece of crumpled baking parchment and fill with baking beans or rice and place on a baking tray. Bake for about 30 mins, then remove the parchment and the beans, and return to the oven for another 5 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 (this creates a seal, meaning the pastry won't become soggy as quickly). Set aside to cool.
- Heat oven to 190C/170C fan/gas 5. Put the rhubarb batons in a small roasting tin (so that they are in one flat layer) and sprinkle over the sugar, the vanilla pod and its scraped out seeds, and the orange juice. Roast for 15-20 mins, or until the rhubarb has softened but is still holding its shape and a vibrant pink syrup has formed. Remove from the oven, discard the vanilla pod and allow to cool.
- Remove the custard from the fridge, beat to loosen, then pour over the pastry and smooth with a spatula. Top with the roasted rhubarb, brushing a little of the syrup on top, then sprinkle over the pistachios. Best eaten on the day its made.
Nutrition Facts : Calories 515 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
RHUBARB & CUSTARD MERINGUE TART
Bake our fabulous meringue tart that boasts the classic combination of rhubarb and custard. It makes a great dinner party centrepiece
Provided by Rosie Birkett
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 13
Steps:
- To make the pastry, sift the flour into a bowl with a pinch of salt, sugar and ground ginger. Rub in the butter until you have a breadcrumb consistency, then add 30-50ml of cold water, stirring with a flat-bladed knife until the crumbs form a dough. Knead the pastry briefly until smooth, then wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. Arrange the rhubarb in the tray in a neat layer, scatter over 250g of the sugar and scrape out the vanilla pod over it. Add the orange juice and zest and cover tightly with foil. Bake for 20-30 mins, until the rhubarb is soft. Remove from the oven and cool. Strain off the syrup using a sieve - you'll need this later for the meringue.
- Roll out the pastry on a floured surface. Line a 20cm tart tin, leaving an overhang. Pop into the fridge to chill for 30 mins. Once chilled, cover the case with baking parchment, fill with baking beans and blind bake for 25 mins, until golden. Remove the baking beans and bake for 5 mins more to crisp up the bottom. Allow to cool, then remove from the tin to a plate.
- For the custard, combine the remaining sugar with the egg yolks and whisk vigorously, until really pale and frothy. Gently heat the cream and milk in a pan until it's almost boiling. Remove from the heat and briefly allow to cool before pouring a little of the cream mix onto the egg yolks and stirring to combine. Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon. Cook until the mixture coats the back of a spoon (about 5 mins). Remove from the heat and pour into a jug or mixing bowl.
- Divide the rhubarb in half, reserving the pinkest, prettiest lengths. Blitz the other half to a purée in a food processor and add to the custard. Fill the tart and top with the rhubarb. Chill until needed.
- To make the Italian meringue, measure out 160g of the rhubarb poaching syrup and bring to the boil. You need to it be about 118C (this will cook the egg whites to set the meringue). In the bowl of a stand mixer, whisk the egg whites until they form soft peaks. Add the cream of tartar and mix. When the syrup has reached 118C on a cooking thermometer, carefully pour it down the sides of the stand mixer and whisk until you have a smooth, fluffy meringue. Fill a piping bag with a medium star nozzle and pipe little meringue kisses over the tart. Use a blowtorch to gently scorch the meringue and serve straight away.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
RHUBARB AND CUSTARD TART
Rhubarb and custard go so well together. It looks really pretty too. You cant go wrong with this recipe!
Provided by Nadine81
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 180c.
- grease an 8 inch tart dish.
- Roll out pastry and line the dish with it.
- Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
- Reduce oven heat to 130c.
- Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
- Beat eggs and egg yolks together.
- slowly add the heated milk to the eggs, stirring all the time.
- Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
- On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
- Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
- Cook for 40 minutes in oven. until Custard begins to brown.
Nutrition Facts : Calories 560.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 184.1, Sodium 434.5, Carbohydrate 61, Fiber 3, Sugar 24.1, Protein 10.9
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- First, make the pastry. Mix the icing sugar and flour in a medium bowl. Rub in the butter until the mixture resembles fine breadcrumbs (use your fingers or a food processor). Add the egg and iced water, then mix to combine. Tip out the dough onto your worktop and bring it together with your hands, kneading lightly until smooth. Wrap the pastry, then rest in the fridge for 30 minutes or more (see Make Ahead)
- Put the rhubarb in a mixing bowl with the 50g sugar, crushed star anise and scraped seeds from half the vanilla pod. Tumble the rhubarb around the bowl to coat, then leave to macerate while you bake the pastry case – mix now and then.
- Heat the oven to 180°C/160°C fan/ gas 4. On a lightly floured surface, roll out the pastry to a 3mm thickness. Line the tart tin with the pastry, pushing it into the edges and leaving an overhang. Chill for 30 minutes in the fridge.
RHUBARB AND CUSTARD TART | SAINSBURY`S MAGAZINE
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- For the pastry, whiz the flour and icing sugar in a food processor with a pinch of salt. Add the butter and pulse. Add the zest; pulse again until the mix resembles fine breadcrumbs.
- Roll out the pastry to the thickness of a pound coin and use it to line a 10cm x 34cm fluted rectangular tart tin. Trim the excess, prick the base with a fork and chill in the freezer for 15 minutes or fridge for 30 minutes.
- Meanwhile, toss the rhubarb in a bowl with the sugar, orange zest and juice. Spread out in a shallow baking tray, dot with the butter and roast for 15 minutes or until tender.
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