Name: Poached rhubarb and custard tart
Total time: 3000 s
Yield: 8
Ingredients: 250 millilitre double cream; 250 millilitre milk; 1 vanilla pod; 8 egg; 100 gram golden caster sugar; 1 all-butter sweet pastry case; 500 gram rhubarb; 100 gram caster sugar; 3 tablespoon rhubarb gin; 1 orange

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

In a saucepan, bring the cream (250 mL) , milk (250 mL) and vanilla pod (1) to the boil.

Step 3

In a bowl, beat the egg yolks (8) with the sugar (100 g) until pale, then pour over the hot milk and cream, beating as you go. Strain into a jug.

Step 4

Pour the custard into the pastry case (1) and bake for around 30 minutes or until the custard has set.

Step 5

While the tart is cooking, place the rhubarb (500 g) in a saucepan with the sugar (100 g) , the gin (45 mL) , most of the orange (1) and 2 tbsp water. Simmer for 10 minutes until the rhubarb is cooked but still holds its shape.

Step 6

Remove the tart from the oven and top with the rhubarb, the cooking syrup, and some extra orange zest.

Poached rhubarb and custard tart

RECIPE

Ingredients

For the tart

For the rhubarb topping

Method

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