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On my bucket list: Kate's Rhubarb Custard Tart with Almond Rosemary Crust; Great British Bakeoff
Joined: Dec 14, 2005
Posted to Thread #27575 at 3:49 pm on Apr 27, 2015
(Thanks again, Marilyn, for finding this.)
Ground almonds make the pastry tricky to work with but add a wonderful flavour and texture to this rhubarb and custard tart.
Equipment and preparation: for this recipe you will need a 23cm/9in loose bottomed flan tin and a hand blender or a food processor.
For the pastry
150g/5½oz plain flour, plus extra for dusting
150g/5½oz cold unsalted butter, cubed, plus extra for greasing
100g/3½oz ground almonds
4 sprigs fresh rosemary, finely chopped
100g/3½oz caster sugar
1 large egg yolk
For the rhubarb sauce
500g/1lb 2oz rhubarb (as red as possible), chopped into chunks
60g/2¼oz caster sugar
2 cinnamon sticks
1 free-range egg, beaten for egg wash
For the custard
4 large egg yolks
60g/2¼oz caster sugar
600ml/20fl oz double cream
freshly grated nutmeg
1.For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs.
2.Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork.
3.Wrap in cling film and place in the fridge for 30 minutes.
4.Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.
5.For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.
6.Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool.
7.On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes.
8.Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case.
9.Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.
10.Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool.
11.Turn the oven down to 160C/325F/Gas 3.
12.For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.
13.Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).
14.Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.
15.Grate the nutmeg over the top and serve.
Other messages in this thread:
- 27575. Can we have a rhubarb thread? One of my gardeners finally located a strain of rhubarb - Joe - 3:35pm on 04/27/15 (53)
- Rhubarb Crisp from Food.com [LINK] - Joe - 3:37pm on 04/27/15
- Mom's rhubarb pie - Joe - 3:39pm on 04/27/15
- Rhubarb Jam with orange, from Allrecipes [LINK] - Joe - 3:41pm on 04/27/15
- On my bucket list: Kate's Rhubarb Custard Tart with Almond Rosemary Crust; Great British Bakeoff [LINK] - Joe - 3:49pm on 04/27/15
- Dutch Babies with Poached Rhubarb [LINK] [IMAGE] - orchid - 4:21pm on 04/27/15
- Hmm. We're looking for a dessert we can prepare in a wood-fired oven for an event next month - Joe - 4:33pm on 04/27/15
- I bet it would too. This was so delicious and very pretty. Let me know if you make it. [NT] - orchid - 4:48pm on 04/27/15
- Nick Malgieri's REC: Old Fashioned Strawberry Rhubarb Tart... - charlie - 4:50pm on 04/27/15
- REC: Rhubarb Crumb Bars... - charlie - 4:52pm on 04/27/15
- Oh Joe! Please, what is the strain and where can I buy some? Thank you! (nt) [NT] - mistral - 4:47pm on 04/27/15
- It was a plant that was growing in another community garden--had been there for years and been - Joe - 9:34pm on 04/27/15
- I live in . . . - mistral - 5:03pm on 04/28/15
- That's not far... - Joe - 5:53pm on 04/28/15
- there are 2 thoughts on the picking method too. I pull it up gently but firmly leaving nothing down - AngAk1 - 6:38pm on 04/28/15
- I agree. I also think the base of the stem is the most tender. It's definitely the reddest. [NT] - Joe - 9:13pm on 04/28/15
- It would be nice to pick up some 'barb and see the garden. . . - mistral - 12:09am on 04/29/15
- I'll try to let you know when we have some starts available, and you can check with me in fall! [NT] - Joe - 3:25am on 04/29/15
- Thank you very much Joe! [NT] - mistral - 3:51pm on 04/29/15
- REC: Rhubarb Cheesecake Pie - mistral - 4:51pm on 04/27/15
- REC: Rhubarb Curd - mistral - 4:52pm on 04/27/15
- Rhubarb Raspberry Crumb Bars - New York Women's Culinary Alliance [NT] [LINK] - GayR - 4:56pm on 04/27/15
- Here is an in depth look at the recipe from Love Comma Cake Blog - Samantha Seneviratne [NT] [LINK] - GayR - 4:59pm on 04/27/15
- Sylvia's Moon Cake. good oldfashioned rhubarb coffee cake [NT] [LINK] - AngAk1 - 8:25pm on 04/27/15
- a good link for rhubarb recipes [NT] [LINK] - AngAk1 - 8:28pm on 04/27/15
- Thanks, I missed this the first time. [NT] - Joe - 11:08pm on 04/27/15
- Steve loved his rhubarb... I obviously was alert when anyone posted "barb" - barb_b - 10:10pm on 04/27/15
- Steve's rec: White Fig and Rhubarb Jam [NT] [LINK] - barb_b - 11:40pm on 04/27/15
- Steve's rec: Strawberry Rhubarb pie [NT] [LINK] - barb_b - 11:44pm on 04/27/15
- And a fun mention of strawberry rhubarb granita; no rec; just a suggestion [NT] - barb_b - 11:47pm on 04/27/15
- Steve's rec: Strawberry Crumble [NT] [LINK] - barb_b - 11:46pm on 04/27/15
- Strawberry rhubarb pops, chzcake, jellied squares and hand pies - colleenmomof2 - 1:48pm on 04/28/15
- Thanks, everyone, this is a great selection! [NT] - Joe - 6:04pm on 04/28/15
- Joe, I'm posting this link to the youtube video on the Long Beach gardens. such a nice little clip. [NT] [LINK] - AngAk1 - 6:42pm on 04/28/15
- Wonderful clip...thanks for posting it, Ang! [NT] - CynUpstateNY - 7:11pm on 04/28/15
- I'm saving my pennies to make the May garden tour next year--I should be retired by then :) [NT] - AngAk1 - 7:24pm on 04/28/15
- And when you do, I promise to shower, shave and buy a new hat! Geez, - Joe - 9:11pm on 04/28/15
- No need Joe--you look just fine [NT] - charlie - 1:29am on 04/29/15
- OK I'll stop showering. [NT] - Joe - 4:57am on 04/29/15
- I thought you looked terrific! we are our own best/worst critics. - AngAk1 - 1:38am on 04/29/15
- Thanks, and please do! [NT] - Joe - 3:23am on 04/29/15
- Ang, how is your garden coming along? I had such garden envy when you posted pics of the cinder - barb_b - 11:46am on 04/29/15
- we haven't uncovered it yet from the winter--still a bit cold. but DH will work on getting it ready - AngAk1 - 5:40pm on 04/29/15
- for comparison, my rhubarb is just poking up out of the soil, about an inch [NT] - AngAk1 - 5:43pm on 04/29/15
- Look forward to the pics! Horseradish is an interesting one. I would have thought that it would - barb_b - 8:10pm on 04/29/15
- Love it! I feel apart of your garden family, and sense of pride through our eat.at involvement - barb_b - 11:43am on 04/29/15
- Yes, I am still grateful to all of you whose daily voting helped us win that contest! - Joe - 4:50pm on 04/29/15
- Our plants are in the garden centers! Moose pruning. [NT] [LINK] - AngAk1 - 7:33pm on 05/04/15
- OMG! LOL [NT] - Pat-NoCal - 9:31pm on 05/04/15
- TOO funny!!! Maybe there will be a special tomorrow on moose meat :) [NT] - cheezz - 10:25pm on 05/04/15
- Great clip! Thanks for posting Ang, great job Joe!! [NT] - Barbara in VA - 11:15pm on 04/29/15
- What a great interview and video, Joe! Your produce looks wonderful. [NT] - wigs - 4:58pm on 05/03/15
- Yes, great video! Question, Joe - I've tried to grow lettuce (romaine) for 2 years - cheezz - 12:45am on 05/04/15
- Beautiful Video! Awesome all you do! [NT] - deb-in-MI - 10:39am on 05/04/15