Ultimate rhubarb and custard tart
- April 2020
- Serves 10-12
- Hands-on time 50 min, simmering time 10-15 min, oven time 1 hour 25-30 min plus cooling
Tried, tested and timeless… a rhubarb and custard tart is one of life’s greatest dessert combinations.
We’re hoping Gill Meller’s addition of a little star anise won’t ruffle too many feathers – it’s a spice that goes exceptionally well with the other ingredients in the tart.
- 28.9g (17g saturated)
- 46.5g (21.6g sugars)
This recipe makes more pastry than you need. Wrap and freeze any unused pastry for up to a month – it will line a shallow 20cm tart tin.
Lightly beat then freeze the unused egg whites to use later.
The pastry, the rhubarb and the custard filling can all be made up to 2 days ahead. Cover separately and keep in the fridge until needed.
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