Egg custard tart with poached Yorkshire rhubarb
If you're looking for a tasty seasonal dessert to enjoy this easter try this gorgeous egg custard tart with poached Yorkshire rhubarb.
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.bmcaterers.co.uk.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Rolling pin
- Tart pan
- Pie weights
- Baking sheet
- Oven
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Microplane
- Plastic wrap
- Refrigerator
- Ladle
- Colander
Ingredients
- Pastry (this will make more than you need but it will freeze well)
- 700g strong white flour
- 220g icing sugar
- 280g butter
- 1 egg
- 100g cold water
- Poached Rhubarb
- 250g of caster sugar
- 400g of rhubarb
- 100g white wine (optional)
- Custard tart filling
- 18 egg yolks
- 1L whipping cream
- 150g caster sugar
- Nutmeg whole
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