Rhubarb and custard tart | Sainsbury`s Magazine
Bread Ahead founder Matthew Jones' perfect rhubarb and custard tart recipe
Ingredients
- 20g light brown soft sugar
- 130g caster sugar
- 200g unsalted butter, plus extra to grease
- 4 medium egg yolks
- 360g strong white bread flour, plus extra to dust
- 1 vanilla pod
- 600ml double cream
- 6 medium egg yolks
- 70g caster sugar
- 400g rhubarb, trimmed and left in whole lengths
- 80g caster sugar
- 75ml freshly squeezed orange juice
- 1 platinum-grade gelatine leaf
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