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Rhubarb custard tart recipe

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Rhubarb and custard is a classic combination that never goes out of style. Bake this pretty rhubarb and custard tart for an elegant spring dessert with crisp buttery pastry, juicy rhubarb and a smooth vanilla custard filling. See method

Serves 8
15 mins to prepare and 45 mins to cook
570 calories / serving

Ingredients

375g pack ready-rolled shortcrust pastry
800g rhubarb, trimmed and cut into 4-5cm pieces
340g golden caster sugar
1 vanilla pod, split
1 tbsp cornflour
2 large eggs, beaten, plus 1 egg white, for washing
1 x 300ml pot crème fraîche

Each serving contains

Energy
2385kj
570kcal 28%
Fat
30g 43%
Saturates
16g 80%
Sugars
47g 52%
Salt
0.6g 10%

of the reference intake
Carbohydrate 71.8g Protein 7.1g Fibre 3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry large enough to line a deep, 23cm round tart tin with a removable base. Trim the edges, then prick the base with a fork and chill for at least 30 mins.

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Meanwhile, arrange the rhubarb in a large ovenproof dish with 120g of the sugar and the split vanilla pod. Cover loosely with foil and bake for 20-25 mins, until the rhubarb is just tender but still holds its shape. Drain the liquid and set the rhubarb and vanilla pod aside.
Cover the tart base with a piece of nonstick baking paper and fill with baking beans or rice. Blind bake for 15 mins, then remove the paper and beans and bake for a further 5 mins, until cooked but still pale. Immediately brush the base with egg white to seal.

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Reduce the oven temperature to gas 3, 170°C, fan 150°C. Combine the remaining sugar and cornflour in a bowl and gradually whisk in the eggs and crème fraîche. Scrape out the vanilla seeds from the reserved pod and whisk in.
Arrange the drained rhubarb in the pastry case and pour over the custard mixture. Bake in the oven for 30 mins, or until just set in the middle. Allow to cool in the tin before serving in slices.