Rhubarb and Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortcrust pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the rhubarb filling:</li><li class="ingredients-single-item">500g fresh rhubarb stalks, trimmed and cut into 3cm pieces</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla bean paste)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the shortcrust pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles fine breadcrumbs (this creates tiny pockets of butter that will give your pastry its flakiness). Alternatively, rub the butter into the flour using your fingertips. Stir in the sugar, then add the egg yolk and just enough ice-cold water to bring the dough together. The cold ingredients help prevent gluten development, ensuring your pastry remains tender rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the pastry into a disc, wrap in cling film and chill for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. Meanwhile, preheat your oven to 190°C (170°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll the chilled pastry on a lightly floured surface to about 3-4mm thickness, turning regularly to maintain an even circle. Carefully lift it over your tart tin, gently pressing it into the corners without stretching (which would cause shrinkage). Trim any excess, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes to relax the gluten again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line your chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is crisp and pale golden. The initial blind baking with weights prevents the pastry from bubbling up, while the second shorter bake ensures the base is properly cooked through. Allow to cool while preparing the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the rhubarb filling, combine the rhubarb pieces, sugar, vanilla extract and orange zest in a saucepan. Cook over medium heat for about 5-8 minutes, stirring occasionally, until the rhubarb is tender but still holding its shape. You want it to be soft but not completely broken down into a purée. Drain excess liquid (this prevents a soggy tart base) and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, combine the milk, cream and vanilla seeds (or paste) in a saucepan. Heat gently until almost boiling, then remove from heat. In a separate bowl, whisk the egg yolks, sugar and cornflour until pale and creamy. The cornflour acts as a stabilizer, allowing your custard to set firmly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the clean saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (it should reach 82-85°C on a kitchen thermometer if you have one). This temperature ensures the eggs are properly cooked while preventing them from scrambling. Strain through a fine sieve to remove any lumps and allow to cool slightly, stirring occasionally to prevent a skin forming.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Assemble your tart by spreading the cooled rhubarb evenly over the pastry base. Carefully pour the custard over the rhubarb layer, smoothing the top with a spatula. If the custard has thickened too much while cooling, whisk it briefly to loosen before pouring.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the tart to the oven and bake at 160°C (140°C fan) for about 20-25 minutes until the custard is just set with a slight wobble in the center. The lower temperature ensures the custard cooks gently without curdling or cracking. The custard will continue to set as it cools, so don't worry if it seems slightly soft in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely before removing from the tin. For the cleanest slices, chill the tart for at least 2 hours before serving. If desired, dust lightly with icing sugar just before serving. This tart is wonderful on its own or with a dollop of crème fraîche to complement the sweetness with a touch of acidity. Enjoy your beautiful homemade rhubarb and custard tart!</li></ol>