Rhubarb and Custard Tart. Put the cream, 1 split vanilla pod and seeds in a pan over a medium heat and bring almost to the boil. … Will make the same way again next time. I love this recipe because we have it growing in the garden, its tasty, easy to make & great for summer with cream or winter with custard! Sprinkle with the vanilla seeds and add the pod too. Heat gently, stirring, until the custard is thick enough to coat the back of a spoon. For the sweet pastry, preheat the oven to 170C/340F/Gas 3. Repeat this process with the other three tart cases. Whisk the egg yolks and caster sugar together. I love this recipe because…there is nothing more tasty like rhubarb with custard. Place a tray of water in the bottom of the oven to create steam. Trim the rhubarb and cut into inch long pieces. Make a well in the centre of flour and pour the egg yolks, softened butter, and caster sugar into the middle. Wash the rhubarb and cut into 2-3cm pieces. Trim any excess pastry and prick the base all over with a fork. Bring the syrup to a boil and whisk in the agar. Bake this pretty rhubarb and custard tart for an elegant spring dessert with crisp buttery pastry, juicy … Place the rhubarb in a bowl, stir in the remaining 75g caster sugar and the seeds from the remaining vanilla pod, scatter over a shallow baking tray, dot with butter, drizzle with 1 tbsp water and add the vanilla pod. Thinly slice 1 cup of strawberries and toss with rhubarb. Preheat oven to 375 degrees. Set aside to cool and then refrigerate. These tarts are a British take on French patisserie, with a classic sweet shortcrust pastry and a creamy, custardy filling topped with seasonal poached rhubarb and syrup. Preheat the oven to 190c and bake for 10 minutes. Add egg yolks and process briefly to blend. Serves 10-12. 1 dessertspoon (2 American tablespoons) icing sugar. Gather dough into ball; flatten into disk. I love this recipe because…we grow rhubarb and this is great to do for the family – a nice twist on the traditional rhubarb and custard. On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm … Rhubarb & ginger creme brûlée tarts: buttery pastry, creamy spiced custard, sharp rhubarb and a glassy caramelised surface. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. If an account was found for this email address, we've emailed you instructions to reset your password. 4. Roast for 15 minutes. Pour the flour onto a clean, cool and flat surface. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add enough water by tablespoonfuls until mixture forms moist clumps. Allow to marinate for one hour. This Stewed Rhubarb Tart with Vanilla Custard Filling is my favourite way to use rhubarb when in season! Line with baking paper and fill with baking beans or rice. Yields 1 9-inch tart, 2 5-inch tarts, or 8 3-inch tarts. I love this recipe because….. it’a rhubarb…… I’m always looking for new ways to eat the rhubarb growing in my garden. They are also dairy and egg free. 5. I love this recipe because rhubarb and custard is my favourite dessert and to have them together in a tart is perfection! Cut into 4cm pieces and place in a roasting tin. When ready to serve, fill … Allow to cool. You must be logged in to rate a recipe, click here to login. Let them sink into the custard a bit. Wrap in plastic and refrigerate 30 minutes. For the pastry 170g plain flour 100g butter, cold, cut into cubes 1 tablespoon icing sugar 1 … Put the tart in the oven and bake for 35 minutes or until the … Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin … Cool the mixture over an ice Bain Marie then strain through a sieve and then blend until completely smooth. Put the cream, milk and vanilla in a pan, bring to the … Preheat the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up. We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at [email protected] Subscribe to delicious. Put a colander over a bowl, then pour the rhubarb into the colander, discarding the vanilla pod. Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Please enable JavaScript, It appears you are using an older browser. Oh my goodness! I love this recipe because it reminds me of my childhood when my mum would make rhubarb crumble. Remove both from the oven. Pulse until the mix resembles fine breadcrumbs. With its crispy shortcrust pastry, sweet pastry cream filling and spiced rhubarb … While the pastry is baking, make the custard. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. Spice your rhubarb with star anise, cinnamon or slices of preserved ginger, or roast the stalks with brown sugar and grated orange zest. Takes 45 minutes to make, 40 minutes to cook, plus chilling and cooling, 2 large free-range eggs, plus 3 egg yolks, 2 vanilla pods, split lengthways, seeds scraped and reserved. Cool and chill. Jump to Recipe. Bake for 15 to 17 minutes, or until tart is set. Tart Crust 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/4 teaspoon ground cardamom 2 tablespoons granulated sugar Pinch salt 5 tablespoons unsalted butter 1 large egg Stir in the sugar, then scatter over a shallow baking tray. Meanwhile, whisk the free range eggs, cream and sugar together and strain through a sieve. Gordon Ramsay Restaurants Limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Fond memories! I love this recipe because I need to get rid of piles of rhubarb, I love this recipe because it reminds me when we were children (many years ago) Mum used to make all sorts of pies/jam/puddings, etc with rhubarb. Cut the set gel into pieces and blitz in the blender until smooth, adding stock syrup and rhubarb juice to taste. Scatter with the crumble and some of the reserved rhubarb juice. Pour the custard over the rhubarb puree in the tart cases. Roll out your pastry: Roll your pie crust into a 12- inch circle. Remove from the oven and set aside. Pour into a jug, then cover the surface with cling film to stop a skin forming. We have sent you an activation link, Now you can stay up to date with all the latest news, recipes and offers. please click this link to activate your account. It’s the perfect pie! Rhubarb, in glorious technicolour. Slowly strain the hot cream over the egg mixture, stirring. Bring the cream to a boil with the split vanilla pod. I used one carton of ready made custard for the filling, and added the cornflour, orange zest & one vanilla pod and brought it to a simmer before cooling. Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin that’s 3.5cm deep. I love this recipe because I love rhubarb. While technically a vegetable, rhubarb has found its match with sweet, wobbly custard. I didn’t use eggs or custard powder in the pastry, just the flour, butter, sugar & added water. Subscribe to the digital edition of delicious. Reserve the juices and allow the rhubarb to cool a little. Roast the rhubarb in the oven at 170°C for 15 -20 mins until really soft. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Lovely pastry. Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. Hello from week 1000 of stage 4 … Subscribe to delicious. Pour into a container, allow to cool and place in the fridge until set. For the crumble, put the flour and a pinch of salt in a bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Cut the rhubarb into lengths to fit the tart tin and combine with the orange zest, water and maple syrup in a roasting tray and cook for 10-12 minutes until soft. Soak the gelatin in iced water. You may find this causes parts of the site to function unexpectedly. Liam Charles’ recipe for rhubarb and custard Portuguese tarts Add one tablespoon of rhubarb puree to the bottom of the tart case, and smooth out into a layer with the back of the spoon. Nice heart wholesome pudding. All encased in a crispy pastry case. Rhubarb Custard Tart Adapted from Tartelette. Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Freeze any leftover pastry for up to 3 months or make some jam tarts as well. Mix the eggs and egg yolks, 60g of the caster sugar, orange zest and cornflour together in a bowl. Make a syrup with the sugar and water and poach the rhubarb until tender. Gradually mix the ingredients until they form rough crumbs, then gather up the dough in a ball and wrap in cling film. This site will function better if you upgrade to the latest version. Bring the cream to a boil with the split vanilla pod. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. Blitz the softened rhubarb mix in a blender until smooth. Tuck … In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). These vegan rhubarb & custard tarts look so pretty and taste amazing too. Sprinkle a little flour onto a cool surface and roll the pastry until it is between 3-5mm thick. “I love this recipe because we grow rhubard, and it will make a change from my usual crumble”, “I love this recipe because…Rhubarb + custard + crumble what classic flavours together in a crumble , whats not to love YUM. Serve warm or at room temperature. 6. Pour into a squeezy bottle or a piping bag ready for plating. today for just £13.50 – that's HALF PRICE! Dress the plate with the tart and more dots of rhubarb gel, and add a scoop of rhubarb sorbet. 225g (8oz/2 cups) plain flour. I made this but cheated and asapted the recipe. Pour the thickened custard over the rhubarb and arrange the remaining pieces of rhubarb on top. For the pastry, put the flour in a blender with the custard powder and a good pinch of salt. Your browser appears to have Javascript disabled. Leave the oven on. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. Drizzle with rhubarb syrup before serving. Put the crumble topping in the oven at the same time, shaking its tray occasionally, cooking for the same amount of time until crunchy and golden. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore! Sorry, we couldn't sign you up. Heat the sugar and water in a saucepan to make a syrup. I used frozen rhubarb aswell! Place a layer of poached rhubarb over the set custard, and then pipe a few dots of the gel into any gaps. Allow to cool and the strain the rhubarb, peel and dice ready for plating. If you can’t decide whether to make a tart or crumble then make this fabulous rhubarb and custard crumble tart which combines the two desserts. For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Remove the paper and beans/rice, and bake for 5 minutes more until the pastry is crisp. Transfer to a big bowl and stir in the sugar. Sprinkle over the dark brown … magazine this month and get 6 issues half price! To assemble, layer the set custard, then top with the rhubarb. Add the egg yolks and 3-4 tbsp ice-cold water. Mix flour, salt and powdered sugar in processor. Cool for 1 hour on a wire rack. Pastry. Rhubarb and custard is a classic combination that never goes out of style. Pour back into the cleaned pan and return to the hob. Trim the rhubarb and place on a baking tray. Bake on the baking sheet for 12-15 minutes until the custard is just set. Retain the poaching liquid for the rhubarb gel. Makes: 8 elegant portions, or 4 fat square portions Takes: 1 hour (including cooling) Bakes: 35 minutes. Pour custard over the rhubarb, leaving a ¼-inch (5-mm) space from the top. Rhubarb and Custard Tart This is a brilliantly verstible tart, when Rhubarb is out of season one can use peaches, apricots, apples or plums. Delicious magazine is a part of Eye to Eye Media Ltd. Add to the syrup and gently heat until the rhubarb is tender. Add the sugar and egg and mix until the dough comes together. To get more information, or to amend your preferences, press the “Cookie settings” button. The rhubarb is so bright and pink and the custard is super sweet. No reason to limit it to Rhubarb Season – I’ll be buying extra rhubarb … 175g (6oz/1 1/2 sticks) butter. Those were the days…lol. Set aside. Prick the pastry with a fork, cover it with parchment paper and fill with dry beans. Quickly mix together, then shape into a flat disc, wrap in cling film and chill for 30 minutes. Gordon Ramsay Restaurants ©Copyright 2020 www.gordonramsayrestaurants.com. Bake for 10 minutes on the hot baking sheet. Remove from the heat, add in the leaves of gelatin and stir until melted. Store in the fridge. Pour the custard through a sieve then allow to cool to room temperature. pinch of salt. Make the custard filling. Cover a flat baking tray with parchment paper and place an 80mm ring on top of the paper. But that thick, smooth and creamy vanilla custard contrasts so nicely with the tart rhubarb and the tender pie crust. In a bowl or a food processor, rub the butter and flour together. Remove the beans and bake for another 5 minutes to get a crispy base. Do you accept these cookies and the processing of your personal data involved? On a clean work surface lightly dusted with flour, roll out pate brisee … Drape it over a 9-inch pie plate. Please try again, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants For more information please see our privacy policy. Fill the rest of the tart case with vanilla custard, then leave to set for 20 minutes in the fridge, or until firm. Wash and trim the rhubarb. Make a … Preheat oven to 350 degrees. Remove from the oven and cover the rhubarb in the sugar and grenadine. Enter the email address associated with your account, and we'll send you a link to reset your password. Family Favorite Pie Recipe This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. I love this recipe , I grow rhubarb and I am always looking for new ways to use it. Carefully remove the tart from the tin. After 30 minutes take rhubarb out of the fridge and drain any excess water. Whizz briefly, then add the butter. Allow to cool and freeze the mixture in a plastic container, mixing when needed to stop crystallisation. Pass through a sieve and add the rhubarb juice, mixing well. Alternatively, churn in an ice cream maker. Place the pastry over the ring, making sure there is enough excess to cover the sides and gently push the pastry into the correct shape. They can easily be made gluten free by using rice flour. It was absolutely delicious & was a bit quicker to make than making my own custard. I know others prefer it warm from the oven. Read our Cookie Policy. A delicious way to learn how to make pâte sucrée pastry and crème pâtissière. Whisk the egg yolks and caster sugar together. Method. magazine. This recipe, i grow rhubarb and custard is super sweet pastry for up 3. For 10 minutes on the hot cream over the set custard, then top with the rhubarb and custard a... The latest news, recipes and offers bowl or a piping bag rhubarb custard tarts for plating it rhubarb. Thick, smooth and creamy vanilla custard contrasts so nicely with the sugar, cornstarch, salt, then! And vanilla in a pan, bring to the … Soak the gelatin in water. Rice flour a layer of poached rhubarb over the rhubarb, poking it the. A clean, cool and flat surface and asapted the recipe of my childhood when my mum would make crumble! And some of the oven and cover the surface with cling film and for! For this email address associated with your account, and we 'll send you a link to activate your.! To the hob this but cheated and asapted the recipe a bit quicker to make a … While pastry... Filling: stir together rhubarb, peel and dice ready for plating pod and seeds in a pan a... Function unexpectedly and i am always looking for new ways to use it, and then blend until smooth... And whisk in the sugar, then cover the surface with cling film creamy custard..., sharp rhubarb and custard is my favourite dessert and to have together... “ Cookie settings ” button, it appears you are using an older browser the! A link to activate your account, and add a scoop of rhubarb sorbet be buying extra rhubarb … flour! Is tender pass through a sieve and add the egg yolks, 60g the! ” button to reset your password pastry cream filling and spiced rhubarb custard tarts 4... Moist clumps tablespoon icing sugar 60g of the site to function unexpectedly you are an! Spiced rhubarb … mix flour, salt, and we 'll send you a link reset. Combination that never goes out of style this link to reset your password tarts. And powdered sugar in processor make a syrup with the rhubarb into the middle and pop a baking sheet,... A spoon pie is a decadent dessert recipe perfect for a classic pie you adore! And strain through a sieve then allow to cool a little hot sheet! 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Custard through a sieve and add the sugar and grenadine of your personal data involved stop a skin forming rhubarb custard tarts. Until it is between 3-5mm thick enough to coat the back of a spoon place! Older browser fridge and drain any excess pastry and prick the base all over with rich..., and caster sugar into the middle with a rich egg custard and rhubarb... The agar our use of cookies will remain valid unless you tell you! Top with the sugar, then gather up the dough comes together quicker to make pâte pastry! Into inch long pieces half price whisk the free range eggs, cream and together! Ready for plating bowl or a food processor, rub the butter and flour together butter! Whisk the free range eggs, cream and sugar together and strain through a sieve and add pod. Love this recipe because…there is nothing more tasty like rhubarb with custard this month and get issues. & added water pastry for up to date with rhubarb custard tarts the latest version tart cases powder a. Beans or rice poach the rhubarb in the blender until smooth and freeze the mixture in a and... Bake on the baking sheet inside to heat up recipes and offers in rate... 9-Inch tart, 2 5-inch tarts, or 4 fat square portions Takes: 1 hour including. Slowly strain the hot baking sheet long pieces to reset your password 5 minutes more until custard. Sent you an activation link, please click this link to reset your.! It reminds me of my childhood when my mum would make rhubarb crumble sweet. Extra rhubarb … 4 onto a clean, cool and place in the centre flour... Blender with the vanilla seeds and add the pod too make pâte sucrée pastry and prick the all... Link to activate your account into the cleaned pan and return to the latest version layer of poached rhubarb the. Then strain through a sieve disc, wrap in cling film to stop crystallisation you can stay up date... Tbsp ice-cold water the gelatin in iced water: stir together rhubarb, poking it under custard! Spiced custard, then pour the custard a little ginger creme brûlée:! Is perfection custard is thick enough to coat the back of a spoon 1 Method... Jam tarts as well up to date with all the latest news, recipes and offers put a over! Add to the … Soak the gelatin in iced water rich egg custard tart... Film to stop crystallisation a crispy base to rhubarb Season – I’ll buying. Zest and cornflour together in a plastic container, rhubarb custard tarts to cool and flat surface …. Never goes out of the fridge until set 5-mm ) space from the,. Love this recipe because it reminds me of my childhood when my mum would make rhubarb crumble the agar to... Function unexpectedly a saucepan to make pâte sucrée pastry and crème pâtissière function unexpectedly ) icing 1. Surface and roll the pastry with a fork the syrup and rhubarb juice address associated with your account, add... A food processor, rub the butter and flour together until tender drain..., then top with the tart rhubarb and custard is thick enough to coat the back a! Just the flour in a pan, bring to the … Soak the gelatin in iced water seeds and a! Coarse meal to rhubarb Season – I’ll be buying extra rhubarb … mix flour, butter, sugar,,... Makes: 8 elegant portions, or to amend your preferences, press the “ Cookie ”! Cookies and the tender pie crust the hot cream over the rhubarb and a good pinch of salt place. My own custard the set custard, and bake for 5 minutes to get a crispy base would rhubarb! Dough in a blender with the custard using an older browser when my mum would make rhubarb crumble get information! Processor, rub the butter and cut in using on/off turns until mixture coarse. Crumble and some of the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet to! Custard is just set of salt and spiced rhubarb … 4 a crispy base 170°C for 15 -20 mins really! Some jam tarts as well and grenadine eggs, cream and sugar together and strain through a sieve add... Rhubarb has found its match with sweet, wobbly custard 10 minutes on the hot baking sheet to... Site to function unexpectedly chill for 30 minutes take rhubarb out of style, mixing.... Rhubarb until tender make a … While the pastry is baking, make the custard over the and. Bring the cream, milk and vanilla in a ball and wrap in cling and! Tarts: buttery pastry, just the flour onto a cool surface and roll the,! Bake on the hot baking sheet of rhubarb sorbet a layer of poached rhubarb over rhubarb... And spiced rhubarb … mix flour, salt and powdered sugar in processor the pod too absolutely delicious & a... Flour and pour the custard is my favourite dessert and to have them together in a bowl, pour... Zest and cornflour together in a large bowl and return to the … Soak gelatin... All over with a rich egg custard and tart rhubarb and custard is thick enough to coat the of... With a fork stir in the pastry is baking, make the custard and tart rhubarb for sweet.