Rhubarb Custard Tart Recipe

Ingredients

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450 grams rhubarb (1 bunch), trimmed, rinsed, cut into 4cm lengths)
3/4 cup caster sugar
3 eggs
1 egg yolk

2 teaspoons vanilla essence
1 cup heavy whipping cream (thickened cream specified)
Icing sugar and whipped cream, to serve

Nutritional

Serving Size: 1 (191.1 g)
Calories 356.9
Total Fat - 19.7 g
Saturated Fat - 8.7 g
Cholesterol - 510.1 mg
Sodium - 182.7 mg
Total Carbohydrate - 27.6 g
Dietary Fiber - 0.4 g
Sugars - 25.8 g
Protein - 16.3 g
Calcium - 102.6 mg
Iron - 2.3 mg
Vitamin C - 1.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Lightly grease a 24cm round loose-base flan tin and place on an oven tray.

Step 2

To make pastry, process flour, sugar and butter in a food processor until mixture resembles fine crumbs and with motor operating, add yolk and enough water until mixture starts to form a ball and then turn out and shape into disc and then refrigerate, covered, for 20 minutes.

Step 3

Roll out pastry between two sheets of baking paper to about 5mm thick and then lift into a tin to line base and side and trim the edge and refrigerate for 30 minutes.

Step 4

Prick base all over with a fork and line with baking paper and fill with dried beans, rice or baking beads.

Step 5

Cook in a moderate oven (180C) for 15 minutes and then remove paper and beans or whatever you use the line the paper with and cook for a further 12 to 15 minutes, or until light golden and then let cool.

Step 6

Place rhubarb in a single layer on an oven tray lined with baking paper and sprinkle evenly with 1/4 cup of the sugar and cook in a hot oven (200C) for about 15 minutes, or until just tender and then let cool before serving with icing sugar and whipped cream if desired.