Rhubarb Custard Tart
The humble rhubarb plant has just come into season. Here it is perfectly combined with custard and flavours of ginger, orange and whisky!
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.
Cooking tools:
- Tart pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Rolling pin
- Fine-mesh sieve
- Saucepan
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Refrigerator
- Citrus press
- Spoon
- Spatula
- Cooling rack
- Pastry cutter
- Plate
Ingredients
- 225g plain flour
- 125g butter, diced
- 1 egg yolk
- 400ml whipping cream
- 1 x 5cm ginger, diced
- 1 tsp dried ginger
- 8 egg yolks
- 60g caster sugar
- eggs for egg wash
- 8 sticks rhubarb
- 1 orange, juice and zest
- 15ml whisky
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