Rhubarb, lime and ginger custard tart
- May 2018
- Serves 10
- Hands-on time 1 hour, oven time 1 hour 15-25 min, plus chilling and cooling
The magic combination of sweet custard and tart candy-pink rhubarb is a classic flavour match, but we’ve added a twist with the zing of fresh lime and a touch of stem ginger. It’s a winner.
Keep the love for rhubarb alight with our rhubarb and saffron cream tart.
- 13.5g (7.6g saturated)
- 23.9g (11.6g sugars)
- 0.1g s
Don’t over-work the pastry as this will make it tough. Be careful, too, not to add too much flour when rolling, as this can also make it tough.
If your work surface is wooden the pastry may stick, so roll it out between two sheets of non-stick baking paper.
Make the pastry dough up to 24 hours ahead, wrap and chill, or freeze for up to 1 month. Make the tart up to 4 hours ahead, cover and chill. Bring up to room temperature to serve.
Resting the pastry in the fridge prevents it from shrinking as
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