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Rhubarb Tart with Ginger Custard
- For
8
Persons - Difficulty
Easy
By Shaun Hill
Published 2000
Rhubarb and custard is a much-loved, time-tested partnership and, like most such combinations, is well received when reworked into other formats, such as a tart made with a basic sweet pastry. Only use tender forced rhubarb for this recipe, the summer outdoor variety is tough and coarse.
Ingredients
- For the Sweet Pastry
2 225 g 8 oz 2 s
Method
To make the pastry, beat the egg yolks and butter together in a large bowl, then beat in the sugar. Stir in the flour and knead just once or twice to mix thoroughly.
Wrap the pastry in plastic wrap and rest in the fridge for at least 1 hour before use.
Heat the oven to 200°C (400°F/Gas 6). Line a
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