Go Back

Roasted Rhubarb and Vanilla Custard Tart

Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

Roasted Rhubarb
  • 1 bunch (around 450g) rhubarb stems
  • 1 vanilla pod
  • 80 g caster sugar
  • 150 ml water
Hazelnut Shortcrust Pastry
  • 220 g plain flour
  • 80 g hazelnut meal (ground hazelnuts)
  • 60 g icing sugar
  • pinch of salt
  • 175 g cold butter, diced
  • 1 egg
  • ½ tsp vanilla extract
Vanilla Custard Cream
  • 100 g caster sugar
  • 2 eggs
  • 2 ½ tbsp corn flour
  • 2 tbsp custard powder
  • 1 tsp vanilla extract
  • 500 ml full-fat milk

Method
 

Make the Pastry
  1. Put the flour, hazelnut meal, icing sugar and salt into the bowl of a food processor and pulse to combine.
  2. Add the butter and pulse until the mixture resembles breadcrumbs. This will only take seconds.
  3. Add the egg and vanilla and pulse again just until the mixture clings together to form a dough. If it’s not coming together, add 1-2 tbsp. of cold water.
  4. Remove from the bowl and press the pastry into a disk. Wrap tightly with cling-film and refrigerate for 30 minutes.
Make the Vanilla Custard
  1. Put all the ingredients apart from the milk into a bowl. Use a whisk to combine into a thick smooth paste.
  2. Add the milk and whisk to combine.
  3. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened. This takes around 7 minutes.
  4. Remove from the heat and tip into a large bowl. Allow to cool slightly then cover with cling-film, pressing directly onto the surface to stop a skin from forming.
  5. Refrigerate until cool. The mixture will thicken further as it cools. Prior to using, beat the custard until smooth.
Roast the Rhubarb
  1. Cut the rhubarb into 10cm (4 in) lengths and lay in a single layer in a baking dish.
  2. Cut down the side of the vanilla pod and scrape the seeds out with a knife. Mix the seeds with the sugar and sprinkle an even layer all over the rhubarb.
  3. Pour over the water and roast for 20 minutes, or until tender.
  4. Set the rhubarb and syrup aside to cool.
Make the Tart Shell
  1. Preheat your oven to 200C (390F).
  2. Roll the pastry in-between two sheets of baking paper large enough to fit your tin (23cm round or 35 x 12cm rectangular)
  3. Peel one sheet of baking paper off and flip the pastry into the greased tin, remove the second sheet and press the pastry in.
  4. Prick the base all over with a fork, cut off any overhanging pastry and place in the refrigerator for 30min, or the freezer for 10 minutes to chill.
  5. Line the pastry with a sheet of baking paper and pie weights, rice or dried beans, and blind bake for 15 minutes. Remove the weights and paper and bake for a further 15 minutes, or until firm and golden. Set aside to cool.
  6. Once cool, remove from the tin and set aside.
Assemble the Tart
  1. Beat the vanilla custard cream until smooth, then spoon into the cool tart shell and smooth with a spatula.
  2. Drain the rhubarb, reserving the liquid, and place decoratively on top.
  3. Drizzle with a little reserved syrup and serve.