BBC Food - Recipes - Rhubarb and custard tart
A great make-ahead dessert, this luscious rhubarb tart pairs delicate forced rhubarb with creamy vanilla custard.
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Oven
- Baking sheet
- Baking parchment
- Fork
- Mixing bowl
- Whisk
- Saucepan
- Nonstick skillet
- Spatula
- Spoon
- Measuring spoon
- Plastic wrap
- Plate
- Stove
- Refrigerator
Ingredients
- 250g/9oz plain flour , plus extra for rolling
- 150g/5½oz cold butter , cut into cubes
- 1 medium free-range egg , beaten with 1 tbsp cold water
- 3 medium free-range eggs
- 2 medium free-range egg yolks
- 100g/3½oz caster sugar
- 300ml/10fl oz whole milk
- 300ml/10fl oz double cream , plus extra to pour
- 1 vanilla pod , split lengthways and seeds scraped out
- 65g/2¼oz caster sugar , plus extra to taste
- 400-500g/14oz-17oz rhubarb (preferably forced rhubarb ), trimmed
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