Boozy rhubarb and custard tart
- November 2013
- Serves 10-12
- Takes 45 minutes to make, 1 hour 10 minutes to cook, plus cooling and overnight chilling
This creamy and crunchy rhubarb and custard dessert recipe brings back memories of childhood sweets – but uses rhubarb liqueur for a boozy hit.
- 28.4g (15.9g saturated)
- 30.8g (20.9g sugars)
Leaf gelatine is better than powdered for making jelly because it gives a clearer finish. Leaf sizes can vary so try to use Costa Fine Leaf, from Waitrose and Ocado, which we used. If you can’t find Costa, follow the instructions on the back of the packet carefully.
The custard filling in this tart will set quickly towards the end of cooking, so don’t worry if, near the end of its stint in the oven, it still looks liquid.
Freeze leftover egg whites to make meringues. Froth lightly with a fork and freeze in an airtight container for up to 1 month. Defrost before use.
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