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Rhubarb Custard Tart
- Difficulty
Medium
- Ready in
2 hr
By Yurii Pryiemskyi and Simon Boyle
Published 2020
Ingredients
Sweet pastry
- Butter
240 g - Flour
480 g - Caster sugar
Method
Sweet pastry
Crumb together by hand the butter into the flour. Add the sugar. Mix in the eggs and enough milk to form a soft dough.
Roll out and place into a 10inch ring, making sure you right angle the inside corners.
Blind bake the pastry until completely cooked.
Rhubarb jelly
Gather al
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There is a missing paragraph after the final step.
The recipe should end as follows:
“Once chilled pour the chilled but liquid jelly over to set the rhubarb in place. Chill until set.”
This will be corrected shortly.