Custard Tart with Rhubarb Compote

Saturday, 13 July 2013

Hello there, friends! After my exciting news earlier this week, I decided I want to share a little gem I made some time ago. Custard tart with rhubarb compote, oh my oh my OH MY. I actually made this tart for Father's Day and never got around to sharing it with you. However with a lovely little Cosmo Blog Award nomination, I thought it was about time I got to it and put this one up on the blog seeing as it has a celebratory kinda' feel. Has anyone else noticed I'm a bit of a sucker for tarts...? French apple tart, treacle tart, millionaire's tart. They call me the fiend of tarts - kinda rhymes with the queen of hearts. Is that funny? I expect no...
Anyway where were we? Custard and rhubarb tart - sorry I went off on a bit of a tangent then. So the custard is smooth and creamy and so refreshing when chilled and the rhubarb is sharp yet softened and the perfect partner to the tart. It's a classic and perfect combination. Whilst this recipe takes a little while to complete start to finish it is an absolute winner and is well worth the effort. It is also very rewarding to make successful custard, you feel like you may have a shot at making it through the rest of life when you make a good custard.
I've adapted a Hairy Bikers recipe, you can find it here.

For Custard Tart with Rhubarb Compote you will need:
For the pastry:
250g plain flour, plus extra for rolling
150g butter
1 egg

For the custard:
3 eggs
2 egg yolks
100g caster sugar
300ml whole milk
300ml double cream
1tsp vanilla paste

For the rhubarb topping:
65g caster sugar, plus extra to taste
400g rhubarb

Lets start by making the pastry.
Pinch together the flour and butter to a breadcrumb consistency. Make sure the butter is cold and cubed, this will mean it doesn't lose its integrity easily.

Add in your egg beaten with a tablespoon of water. Stick your fingers in there and stir like a mixer until a ball forms.

Roll out your ball of pastry so its slightly larger than your tart tin.

Lay over the tin and press the pastry into the flutes of the tin. Prick with a fork and chill for 30 minutes. Preheat the oven to 200c and once chilled, blind bake with baking parchment and beads for 25 minutes. Remove the parchment and beads and bake for a further 3 minutes until the pastry is dry. Set the case aside and turn the oven down to 160c.

Shall we whip up a filling then? I think so. Whisk the eggs and the eggs yolks with the sugar and set aside.

In a saucepan stir the cream and milk together.

Add in the vanilla paste. I just need to mention how much I love vanilla paste. It is still affordable and you get the lovely specks of vanilla seeds that you miss out with when you use essence. It also smells and tastes great.

Little specks of vanilla. I love their subtle beauty.

Heat the cream mixture gently until hot but not boiling. Stir regularly and gradually add in the egg mixture.

Once combined, pour the custard into the tart case and bake for 40-45 minutes at 160c.  

The tart will be ready when the middle still has a wobble to it. Remove the tart from the tin to let it cool completely and then leave it to chill for a further two hours at least.

You can make the rhubarb compote in advance and refrigerate this too. Simple trim and chop your rhubarb and gently heat it with the sugar and 1 tablespoon of water. You want the rhubarb to be soft, but still in tact.

Serve in slices pile high in rhubarby goodness.

Dad enjoying his Father's Day slice - note the "slice" is nearly a quarter of the tart. He was a fan.

Enjoy on any occasion!


  1. Lovely-looking recipe - looking forward to trying it out myself. Check out my blog for another rhubarb pudding if you fancy!

    Also - congratulations on your Cosmo Blog Award nomination - you must be so thrilled after all the hard work that goes into maintaining a food blog! Very inspiring!

  2. My mouth is actually watering! Gorgeous recipe and I love the rhubarb on the rectangle pastry. Beautiful!
    Thank you, I am indeed. There are so many wonderful blogs and I'm honored to be to be singled out! xx


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