Rhubarb & Custard Tart

Rhubarb & Custard Tart


Rhubarb & Custard Tart




8 Rhubarb stems washed and trimmed

3 tables spoon of brown sugar

2 tablespoon of lemon juice

1 carton of ready made thickened custard

11/2 cups of plain flour

130grams of cold butter- cut into cubes

½ cup of icing sugar

3 egg yolks

1 tablespoon of iced water


Preheat oven to 160 degrees

Line a baking dish with baking paper. Cut the rhubarb into 12cm pieces.

Place all the rhubarb into the baking dish and sprinkle evenly with brown sugar and lemon juice.

Cover with foil and bake in the oven for 15-20 – Remove and allow to cool

Make the pastry by adding flour and butter and sugar to a food processor and blend till it resembles bread crumbs. With the motor running, add the egg yolks and water. Process till the dough becomes a ball. Remove from the food processor and make a disc. Wrap in cling film and refrigerate for about an hour. Remove and roll out in between two pieces of baking paper till its 5mm thick.

Carefully lift into a 22cm tart tin with removable base. Trim the edges and prick the base with a fork.  Blind bake with pastry weights for 15 minutes- remove from oven and remove the weights.

Bake for another 10 minutes until golden brown. Allow to cool


Once tart shell is cooled, remove tin base before preparing tart.


Place tart shell on serving platter- pour in thickened custard. Arrange Rhubarb on top of custard and spoon over remaining juices.