Name: Rhubarb Custard Tart
Yield: Serves 6-8
Ingredients: 1 orange juice and zest; 500 ml double cream; 2 eggs; 300 g castor sugar; 500 ml water; 2 limes juice and zest; Vanilla extract; 3 slices fresh ginger; 100 g sugar; 120 g castor sugar; Milk; 5 egg yolks; 240 g butter; 100 g castor sugar; 480 g flour; Pinch salt; 5 mint leaves; 1 vanilla pod; 4 leaves of gold gelatine

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sweet Pastry

240 g butter
480 g flour
120

Dessert
Vegetarian

Method

Sweet Pastry

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