Simon Boyle

Rhubarb Custard Tart

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Preparation info

  • Difficulty

    Complex

  • Serves

    6-8

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

Ingredients

Sweet Pastry

  • 240 g butter
  • 480 g flour
  • 120 g castor sugar
  • 2 eggs
  • Milk
  • Pinch salt

Rhubarb Jelly

  • 1 kg chopped rhubarb
  • 500 ml water
  • 2 limes juice and zest
  • 1 orange juice and zest
  • 5 mint leaves
  • 1 vanilla pod
  • 3 slices fresh ginger
  • 300 g castor sugar
  • 4 leaves of gold gelatine

Custard Filling

  • 500 ml double cream
  • 5 egg yolks
  • 100 g castor sugar
  • Vanilla extract

Rhubarb Topping

  • 8 stems (medium)
  • 100 g sugar

Method

Sweet Pastry

  1. Crumb together by hand the butter in to the flour.
  2. Add the sugar.
  3. Mix in the eggs and enough milk to form a soft dough.
  4. Roll out and place into a 10” ring, making sure you right angle the inside corners.
  5. Blind bake the pastry until completely cooked.

Rhubarb Jelly

  1. Gather all the ingredients together in a pan and bring to the boil.
  2. Leave to simmer until the rhubarb is fully cooked.
  3. Remove from the heat and leave to infuse over night.
  4. Place into a muslin bag and hang for a good few hours to train off all the liquid. Measure 1 pint and add 4 leaves of soaked bronze gelatine.

Custard Filling

  1. For the custard whisk yolks, sugar and vanilla together.
  2. Bring cream to the boil then pour a little over the yolk mixture to temper followed by the remaining cream.
  3. Skim off any bubbles and pour into the tart case and bake at 150°C for ten minutes until it has set with a slight wobble. Leave to completely cool.

Rhubarb Topping

  1. Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100 g of castor sugar.
  2. Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately.

To Finish

  1. Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100g of castor sugar.
  2. Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately.
Chef Magazine / Issue 40 / April / 2015

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