When rhubarb is at its best, there's no better way to use it than in this classic rhubarb and custard tart. We've also used custard powder for ultimate ease.
Every cook, amateur or not, should have a rhubarb and custard tart recipe in their bank of classic bakes. It make a gorgeous afternoon tea centrepiece or dinner party dessert, and is bound to impress guests.
We've made life easier by using shop-bought shortcrust pastry and custard powder, and have put our own spin on the classic by adding creamy white chocolate buttons and orange zest. It's one of our absolute favourites, and it'll be one of yours soon too.Preheat the oven to 185ºC . Lightly flour your work surface and lay out the pastry. It should be a little too small for the tart case. Take a rolling pin and roll a little thinner. Line the tart tin with the pastry, pushing it into the corners and leave an overhang around the edge. Chill for 20 minutes in the fridge.Line the pastry case with baking paper and add ceramic baking beans or rice. Blind bake the case for 20 minutes then remove the baking beans or rice and place back in the oven for another 5 minutes. The base should just be starting to colour.Place the chocolate buttons into the pastry case and return to the oven for 1 minute so they melt. Remove and brush the melted chocolate around the inside of the pastry case.Meanwhile, place the rhubarb, 30g sugar and orange zest into a bowl and mix well to coat the rhubarb. Spread the rhubarb out onto a greaseproof lined baking tray and bake for 15 minutes, or until the rhubarb is still holding shape but is tender. Remove from the oven.To make the filling, in a large bowl add the cream cheese, remaining sugar, egg yolks and custard powder. Using a whisk, beat until smooth. Add the cream cheese mix to the tart case then drizzle over the rhubarb puree. Using a knife drag through the mix to create a marbled effect.Arrange the remaining pieces of rhubarb across the top and bake in the oven for approximately 30-35 minutes or until the mix is set. Remove from the oven and allow to completely cool. Once cooled, remove the tart from the case and serve with more poached rhubarb.
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