Rhubarb custard tart

Give the classic tart a fruity twist

  • 1hr 15-1hr 30 mins, plus roasting rhubarb
  • More effort

Nutrition per serving

  • kcal 355
  • fat 22g
  • saturates 9g
  • carbs 37g
  • sugars 22g
  • fibre 2g
  • protein 5g
  • salt 0.29g


  • 1 x Roasted rhubarb see 'goes well with', below
  • 375g pack dessert pastry
  • 142ml carton double cream
  • 150ml milk
  • 1 vanilla pod, split lengthways
  • 85g caster sugar
  • 3 eggs


Style switch up

For a Middle Eastern-style twist, swap the vanilla in the custard for rosewater or ground cardamom.


  1. Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.

  2. While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.

  3. Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.

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