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The rosy red rhubarb stalks are packed with gorgeous flavour, slightly sharp and sweet, and when partnered with homemade creamy sweet custard, makes for a tart you'll remember for a long time to come. You'd be a fool not to try it.

Floxy's Rhubarb and Custard Tart

For the pastry:
90g/3oz unsalted butter, cut into dice
1 tablespoon vegetable oil such as safflower or canola
3 tablespoons water
good pinch of salt
170g/6oz plain flour

For the filling:
500g/1lb rhubarb cut into 3cm/1 inch approx chunks
30g/1oz unsalted butter
50g/one and three-quarters of an ounce caster sugar
1 tablespoon lemon juice

For the custard:
3 large eggs
200ml double cream or whole milk yoghurt
1 tablespoon vanilla extract
50g caster sugar

How to make:

1. Pre-heat oven to 210C/410F and grease 22cm/8in tart pan with removable bottom. Mix rhubarb, sugar and lemon juice in a glass bowl and leave for 15 minutes.

2. Melt the butter in a medium-large saucepan. Add the rhubarb mixture and cook on medium heat for about 5 minutes or until the chunks are tender, but still intact. Don't leave the kitchen! Not even to answer the door. You don't want the rhubarb to disintegrate, which it does very quickly. When tender, remove from the heat and allow to cool.

3. In a processor, whizz eggs, cream or yoghurt, vanilla extract and sugar to thicken, and smooth the custard.

4. Set the diced butter, water, oil, salt and sugar in an oven-proof bowl. heat for around 20 minutes until the mixture is bubbling and just beginning to brown.

5. Remove - remember to use oven gloves - and quickly stir in the flour with a wooden spoon or spatula. It will amazingly cohere; work it into a ball that comes away from the sides of the bowl with the spatula. Set the pastry blob in the middle of the tart pan and flatten a little.

6. When cool enough to handle - this will happen quicker than you think - press the pastry ball over the base of the tart pan, working with the heel of your hand from the centre towards the sides. More miracles - the pastry will stay fairly intact as you do this. Go for it, using fingers to press the pastry up to the grooved sides of the tart pan. Prick a few holes in the bottom of the shell; set in the oven and bake for about 15 minutes until golden. Turn the oven down to 185C/360F.

7. Using a rubber spatula or wooden spoon, fill the tart shell with your rhubarb mix; then pour the custard over, leaving chunks of that lovely pinky coloured rhubarb poking out above the surface of the tart. bake for around 40 minutes until the tart is golden. Take care the tart doesn't brown! Cool on a rack, or leave in the fridge until you can safely and carefully remove the pan bottom.


Tip: Don't cook rhubarb in iron, aluminium or copper pans as it will turn brown.

MMMMMMMM

That sounds good!

It IS.

Thanks for the recipe.

It sounds really good!

We ate it too fast to take any pics. It tasted wonderful. All tarts do, actually. One of them, a classic, is lemon tart. There are more recipes for lemon tart than all the others. Chefs try to make lemon tart the perfect balance of sweetness, tartness of the fruit, and creaminess. But Raymond Blanc of Le Manoire is IMO the best! THE best!

http://www.raymondblanc.com/recipes/lemon-tart.aspx

sounds good may have to try this soon

Looks good

MMMMMM!!!! wish I could make this

No reason why you can't. It's cheap and easy to make. Just doesn't hang around long.