Description
A classic Rhubarb & Custard Tart with buttery pastry, creamy custard, and tender fruit filling.
Ingredients
Scale
- 500g plain flour
- 100g icing sugar
- 250g unsalted butter
- 3 eggs
- 4 tbsp milk
- 1 tsp vanilla paste
- 1kg rhubarb
- 500g apples
- 160g sugar
- 500ml milk
- 3 tbsp custard powder
- 50g flaked almonds
Instructions
- Make pastry by mixing flour, sugar, and butter
- Add eggs, milk, and vanilla to form dough
- Chill dough for 30 minutes
- Roll and line tart tin, then chill again
- Blind bake pastry until golden
- Cook rhubarb and apples with sugar until tender
- Strain and reduce juices into syrup
- Prepare custard by whisking milk, custard powder, sugar, and vanilla
- Pour custard into pastry case
- Add fruit on top
- Cover with pastry lid and decorate
- Brush with egg and sprinkle almonds
- Bake 40 to 45 minutes until golden
Notes
- Chill pastry well before baking
- Drain fruit thoroughly
- Serve with extra custard or syrup
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36
- Sodium: 150
- Fat: 27
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 78
- Fiber: 4
- Protein: 11
- Cholesterol: 95