Rhubarb Puff Pastry Tart with Custard

Flaky rhubarb tart with star anise custard

  • 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

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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.

Check out our best rhubarb recipes here...

Baked Cheesecake with Rhubarb and Custard

Nutritional Information

  • Kcals 484
  • Fat 26.2g
  • Saturates 13.4g
  • Carbs 54.2g
  • Sugars 35.5g
  • Fibre 2.3g
  • Protein 6.3g
  • Salt 0.5g
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