Rhubarb Tart with Ginger Custard


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

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.


  • For the Sweet Pastry
  • 2 medium (large) egg yolks
  • 225g (8 oz/2 sticks) unsalted butter
  • 1 heaped tablespoon caster (granulated) sugar
  • 275g (10oz) plain flour (2¼ cups unbleached all-purpose flour)

For the Filling

  • 1kg (2lb 4oz) forced rhubarb 150g (5 oz/1 cup) caster (granulated) sugar
  • 2 medium (large) egg yolks 75ml (3fl oz/½ cup) double (heavy) cream

For the Custard

  • 3 medium (large) egg yolks
  • 50g (2oz/½ cup) caster (granulated) sugar
  • 275ml (10fl oz/ cup) milk
  • 40g (oz/2 tablespoons) crystallized ginger, chopped


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 26 cm (10in) flan case with the pastry and bake for 15 minutes. Leave the oven on when you remove the tart case.

To make the filling, cut the rhubarb into 3 cm (in) lengths. Cook it in a saucepan with 100g (oz/ cup) of the sugar for 4 minutes or until the rhubarb is cooked but still firm. Transfer the rhubarb to the baked pastry case.

Whisk the 2 egg yolks with the remaining 50g (oz/ cup) of sugar and the cream and pour this mixture over the rhubarb. Place in the oven to bake for 40 minutes.

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.