This Rhubarb and Ginger Custard Tart is insanely good. It has a magic combination of sweet custard, pink Rhubarb with a touch of stem ginger. I think it is a winner!
First, here is the list of the different ingredients you will need to prepare this Rhubarb and ginger Custard Tart that serves 6 to 8
For the Pastry :
- 160 g or 5,5 oz plain flour plus extra for dusting
- 90 g or 4 oz unsalted butter
- 1 large free range egg yolk
- 4 Tbsp cold water
For the Filling :
- 75 g or 3 oz single cream
- 1 free range egg + 2 yolks
- 1 Tbsp vanilla extract
- 75 g or 3 oz caster sugar
- 1 ball of stem ginger from a jar, finely chopped
- 300 g or 11 oz rhubarb, trimmed and cut into chunks
Now, here are the different steps you will. need to follow to make this good Rhubarb and Ginger Custard Tart with a 50 minutes preparation time and a 25 minutes + 50 minutes cooking time
Put the flour and the butter in a food processor with a pinch of salt and pulse until the mixture looks like breadcrumbs. Whisk together the egg yolk and water then add the mixture to the flour butter. Pulse again until the mixture comes together and forms a dough. Wrap and chill at least half an hour.
Sprinkle a little flour onto a work surface and roll the pastry with a rolling pin to a rectangle a bit larger than the tin. Press the pastry into the edges of the tin. Line with foil and fill with ceramic baking beans or uncooked chickpeas, then chill in the fridge for 30 minutes. Heat the oven to 190°C or 375°F.
Blind bake for 20 minutes, then remove the baking beans and bake for a further 5 minutes until the base is golden. Leave to cool.
While the pastry is cooling, turn the oven down to 150°C or 300°F. In a large jug whisk together the cream, whole egg and yolks, vanilla, sugar. Arrange the rhubarb chunks and chopped ginger over the base. Pour in the cream mixture. Transfer to the oven and bake for around 45 minutes or until set but with a slight wobble in the middle. Leave to cool completely before serving.
