Rhubarb and Ginger custard Tart – La Classe de Cuisine
Indulge in a magical Rhubarb and Ginger Custard Tart with sweet custard, pink rhubarb, and a hint of stem ginger. Perfect for 6-8. Try it now!
Ingredients
- 160 g or 5,5 oz plain flour plus extra for dusting
- 90 g or 4 oz unsalted butter
- 1 large free range egg yolk
- 4 Tbsp cold water
- 75 g or 3 oz single cream
- 1 free range egg + 2 yolks
- 1 Tbsp vanilla extract
- 75 g or 3 oz caster sugar
- 1 ball of stem ginger from a jar, finely chopped
- 300 g or 11 oz rhubarb, trimmed and cut into chunks
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