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.
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
To make the filling, cut the rhubarb into
Whisk the 2 egg yolks with the remaining
Make the ginger custard by whisking together the egg yolks and sugar. In a saucepan, heat the milk and crystallized ginger to boiling point, then whisk into the egg mixture. Return the custard to the saucepan and cook gently until it starts to thicken – this will take about 10 minutes. Do not let it boil.
Cut a wedge of tart per person and serve the custard separately.
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