Rhubarb and Custard Tart

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Rhubarb and Custard Tart
Sweet shortcrust pastry, bought or ready made.
1 pint of Custard made up nice and thick. I used Birds custard powder and added a little extra powder to make it a bit thicker than usual.
Rhubarb Jam. I make my own but bought is also fine.
Roasted Rhubarb for topping
A sprinkle of icing sugar to finish off.
Preheat oven to 180deg.
Lightly grease a loose bottomed flan/tart tin.
Roll out pastry and position in tart tin
Leave outside edges hanging over to ensure no shrinkage.
Chill pastry for 30 mins before baking if you have time.
Prick the base all over with a fork.
Blind bake for 20 mins then remove beans and bake for another 10 mins.
I use greaseproof paper and ceramic baking beans for blind baking but rice or lentils etc will do just as well.
Leave pastry to go cool once it is baked.
Use rolling pin to knock off excess pastry and create a sharp tidy edge.
Make up custard according to instructions and leave to cool.
Put cling film directly on top of custard whilst cooling to stop a skin forming.
Cut rhubarb into 1″ pieces and place on baking tray lined with greaseproof paper.
Sprinkle rhubarb with a little sugar and roast in the oven (180deg) for about 20mins then allow to cool.
Don’t let custard go totally cold or it will go solid.
Once pastry is cool, spread the base of the tart with rhubarb jam.
Spread the custard on top of the jam and smooth out.
Place roasted rhubarb on top of custard and sprinkle with a little icing sugar.
Let completed tart go totally cold in the fridge. Then slice and eat. Enjoy! ☺

Submitted By Eileen Ormand

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