Forced rhubarb is one of the first signs that spring is on its way. Those gorgeous pink stalks start appearing at the market in early March, and I can never resist buying far more than I need. This tart is my favourite way to use them — sharp, rosy rhubarb baked in a silky vanilla custard, all held in a crisp, buttery pastry case. It’s retro in the best possible way.
Ingredients
For the pastry
- 200g plain flour
- 100g cold unsalted butter, cubed
- 2 tbsp icing sugar
- 1 large egg yolk
- 2-3 tbsp ice-cold water
For the filling
- 400g forced rhubarb, cut into 4cm lengths
- 2 tbsp caster sugar (for the rhubarb)
- 3 large eggs
- 100g caster sugar
- 200ml double cream
- 150ml whole milk
- 1 tsp vanilla bean paste
- Icing sugar for dusting
Method
- Make the pastry: pulse the flour, butter, and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolk and enough water to bring it together. Wrap in cling film and chill for 30 minutes.
- Roll out on a floured surface and line a 24cm loose-bottomed tart tin. Prick the base with a fork, line with parchment and baking beans, and blind bake at 190°C (170°C fan) for 15 minutes. Remove the beans and bake for another 5 minutes until pale gold.
- Toss the rhubarb with 2 tablespoons of caster sugar and arrange in the pastry case in a single layer.
- Whisk together the eggs, 100g sugar, cream, milk, and vanilla until smooth. Carefully pour over the rhubarb.
- Reduce the oven to 160°C (140°C fan) and bake for 35–40 minutes until the custard is just set with a slight wobble in the centre.
- Cool in the tin for at least 30 minutes. Serve warm or at room temperature, dusted with icing sugar.
The key to a clean slice is patience — let the tart cool enough for the custard to set properly. A sharp knife dipped in hot water also helps enormously. Any leftovers (unlikely) keep well in the fridge overnight. Just bring to room temperature before eating — cold custard tart is a sad thing indeed.
