Rhubarb And Custard Tart with Orange
Ingredients
Serves 4
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12cm Tart Shells
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1lt Full Fat Milk
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250g Caster Sugar
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250g Egg Yolks
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60g Corn Flour
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1lt Double Cream
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2 tbsp Vanilla Essence
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1kg Rhubarb
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20g Sugar
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100lt Water
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2 Oranges
Cooking instructions
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Cut rhubarb into centimetre cubes and place in a saucepan with the 20g of sugar and the water.
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Bring the pan to a gentle simmer and cook until the rhubarb softens (approximately 5 minutes).
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Allow rhubarb to cool in the liquid.
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Bring the milk and vanilla to a boil
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While the milk is boiling, whisk the egg yolks, sugar and cornflour together.
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Pour the hot milk over the egg mixture and whisk well until smooth.
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Pour the mixture back into the pan and return to a gentle heat until the mixture starts to thicken. This should take 4-5 minutes and shouldn't be rushed, as too much heat will risk the eggs scrambling.
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Once thick, allow to cool.
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To assemble, whip the cream to a ribbon stage or until it holds its own weight, then mix together with the custard.
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Spoon in the chilled custard mix to the tart cases.
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Dice some orange segments and mix with the rhubarb, then place on top of the tart.
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Serve with ice cream or a fresh fruit sorbet.