Rhubarb and Custard Pie

Name: Rhubarb and Custard Pie
Ingredients: 260 g/9 oz/21/4 sticks unsalted butter; 200 g/7 oz/generous 1 cup caster (superfine) sugar; grated zest of 1 lemon; few drops of almond extract; 1 egg; 1 egg yolk; 250 g/83/4 oz/13/4 cups plus 2 tbsp plain (all-purpose) flour; 3/4 tsp baking powder; 3/4 tsp fine salt; 60 g/2 oz/2/3 cup ground almonds; egg wash, for brushing; Caster (superfine) sugar, for sprinkling; 1 x batch Crème Pâtissière; 120 g/41/2 oz fresh rhubarb macerated in vanilla and sugar and then roasted; 101/2 oz 500 ml/17 fl oz/2 cups plus 2 tbsp whole milk; 1 vanilla pod (bean), split lengthways; 125 g/41/2 oz/generous 2/3 cup caster (superfine) sugar; 40 g/11/2 oz/generous 1/3 cup cornflour (cornstarch); 6 egg yolks (ideally 20 g/3/4 oz each)

www.jamesmartinchef.co.uk

This recipe from Ravneet Gill is a versatile indeed! The subtle sharpness of rhubarb works brilliantly with the creamy custard!

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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