Rhubarb Custard Tart

Rhubarb & Custard Tart

Ingredients:

• 400 g shortcrust pastry
• 500 g rhubarb
• 1 vanilla pod
• 100 g sugar
• 2 tbsp custard powder
• 600 ml milk
• 2 large free-range eggs
• 1 tbsp icing sugar, for dusting

Instructions:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Roll out the pastry on a flour-dusted surface to fit a 25cm loose-bottomed tart tin, then line the tin with the pastry.
3. Trim off any excess, line with greaseproof paper and baking beans, and blind bake for 10 minutes. Remove the paper and beans, then bake for another 10 minutes or until beautifully golden.
4. Trim the rhubarb and cut into 3cm lengths.
5. Split the vanilla pod lengthways and scrape out the seeds, then add both the seeds and pod to a pan with the rhubarb, sugar, and 50ml of water.
6. Simmer gently for 15 minutes or until the rhubarb is soft and cooked through. Allow to cool.
7. Meanwhile, mix the custard powder with a little milk to a smooth paste.
8. Heat the remaining milk in a pan until almost boiling, then pour over the custard mixture, whisking constantly.
9. Return to the pan and cook over a low heat for 2 to 3 minutes or until thickened, stirring constantly.
10. Remove from the heat, allow to cool slightly, then stir in the eggs.
11. Spoon the rhubarb into the pastry case, then pour over the custard.
12. Bake for 20 to 30 minutes or until the custard is set and golden.
13. Allow to cool slightly before serving, dusted with icing sugar.

source = www.jamieoliver.com