Ultimate rhubarb and custard tart
- Published: 29 Apr 20
- Updated: 18 Mar 24
Tried, tested and timeless… a rhubarb and custard tart is one of life’s greatest dessert combinations. Why not serve it for dessert as part of Easter lunch?
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.
-
Serves 10-12 -
Hands-on time 50 min, simmering time 10-15 min, oven time 1 hour 25-30 min plus cooling
Advertisement
Recipe from April 2020 Issue
Nutrition
Nutrition: per serving
- Calories
- 473kcals
- Fat
- 28.9g (17g saturated)
- Protein
- 6.9g
- Carbohydrates
- 46.5g (21.6g sugars)
- Fibre
- 1.8g
- Salt
- 0.1g
delicious. tips
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.
Learn how to line and blind bake a tart tin below…
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.
Advertisement