Rhubarb and custard tart Archive
A great make-ahead dessert, this luscious rhubarb tart pairs delicate forced rhubarb with creamy vanilla custard.
Ingredients
- 250g/9oz plain flour, plus extra for rolling
- 150g/5½oz cold butter, cut into cubes
- 1 medium free-range egg, beaten with 1 tbsp cold water
- 3 medium free-range eggs
- 2 medium free-range egg yolks
- 100g/3½oz caster sugar
- 300ml/10fl oz whole milk
- 300ml/10fl oz double cream, plus extra to pour
- 1 vanilla pod, split lengthways and seeds scraped out
- 65g/2¼oz caster sugar, plus extra to taste
- 400-500g/14oz-17oz rhubarb (preferably forced rhubarb), trimmed
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