Rhubarb Custard Tart Recipes

RHUBARB CUSTARD TART

Steps:

• Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
• Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
• Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
• Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
• In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
• Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

RHUBARB AND CUSTARD TART

Steps:

• preheat oven to 180c.
• grease an 8 inch tart dish.
• Roll out pastry and line the dish with it.
• Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
• Reduce oven heat to 130c.
• Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
• Beat eggs and egg yolks together.
• slowly add the heated milk to the eggs, stirring all the time.
• Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
• On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
• Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
• Cook for 40 minutes in oven. until Custard begins to brown.