RHUBARB, ROSEWATER & CUSTARD TART - Cuisine Magazine - From New Zealand to the World
Custard pies always remind me of school, where they were a tuck shop treat; this is a far more sophisticated version. If you would like your rhubarb to keep its
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Ingredients
- 500g rhubarb
- 200g caster sugar
- 1 teaspoon rosewater or orange-flower water
- 300ml whole milk
- 125ml cream
- 4 eggs, one separated
- 1 teaspoon vanilla paste
- ¼ teaspoon salt
- 1 x 23-24cm sweet crust pastry shell, uncooked
- dried or fresh rose petals to garnish (optional)
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