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Flaky rhubarb tart with star anise custard

Name: Flaky rhubarb tart with star anise custard
Total time: 1 h 10 min
Ingredients: ready-made puff pastry 320g sheet; egg 1, beaten for glazing; rhubarb 250g, cut into 5cm pieces; caster sugar 100g; vanilla extract 1 tsp; star anise 4, broken in half; whole milk 100ml; double cream 100ml; egg yolks 2; caster sugar 100g; cornflour 1 ½ tbsp

1 hour 10 minutes + cooling
serves 6
Easy

Put rhubarb at the centre in this pretty afternoon tea idea. Puff pastry makes this tart extra flaky, with sharp rhubarb and a creamy star anise custard

By Chetna Makan

Published: February 23, 2019 at 10:21 am

Ingredients

ready-made puff pastry 320g sheet
egg 1, beaten for glazing

RHUBARB

rhubarb 250g, cut into 5cm pieces
caster sugar 100g
vanilla extract 1 tsp

CUSTARD

star anise 4, broken in half
whole milk 100ml
double cream 100ml
egg yolks 2
caster sugar 100g
cornflour 1 ½ tbsp

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Arrange the rhubarb pieces in a single layer on a baking tray, sprinkle over the sugar and drizzle the vanilla extract on top. Cover with foil and bake for 15-20 minutes or until soft. Cool.
Step 2

To make the custard, put the star anise in a pan with the milk and double cream, and bring slowly to the boil. Meanwhile, whisk the yolks, sugar and cornflour in a bowl until pale and creamy. Slowly add the hot cream mixture, whisking continuously. Return to the pan and cook over a low heat, stirring, for 8-10 minutes, or until the custard has thickened to the consistency of softly whipped double cream.
Step 3

Strain the custard into a bowl. Put some clingfilm on the surface to prevent a skin forming, and chill.
Step 4

Turn up the oven to 200C/fan 180C/gas 6. Using a 25cm plate as a template, cut out a circle in the puff pastry. Put on a baking tray and score a border 1-2cm from the edge. Prick inside the border with a fork then brush all over with beaten egg.
Step 5

Bake for 20-25 minutes or until golden and cooked through. Gently push down the middle of the pastry to make a well for the custard. Leave to cool completely.
Step 6

Assemble the tart when you are ready to serve. Put the tart case onto a serving plate. Spread the custard across the bottom of the case and finish with the rhubarb piled on top.