Custard tart with rhubarb ice-cream
Australian Gourmet Traveller recipe for custard tart with rhubarb ice-cream by Bourke Street Bakery After Hours in Sydney.
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Ingredients
- 600 ml pouring cream
- 100 ml milk
- 10 egg yolks, beaten
- 85 gm caster sugar
- Scraped seeds of 2 vanilla beans
- For dusting: finely grated nutmeg
- Rhubarb ice-cream
- 375 gm rhubarb (about 1 bunch), cut into 1cm slices
- 235 gm caster sugar
- Juice of 1 lemon
- 100 gm egg yolks (about 5)
- Scraped seeds of 1 vanilla bean
- 500 ml milk (2 cups)
- Sweet shortcrust pastry
- 50 gm caster sugar, chilled
- 2 tsp white vinegar, chilled
- 330 gm plain flour, chilled
- 200 gm chilled unsalted butter, cut into cubes
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