Name: Custard tart
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: Filling; 300 millilitre thickened cream, plus extra, whipped, to serve; 1 cup milk; 1 split vanilla bean lengthways, seeds scraped; 3 eggs, plus 1 yolk; 1 1/2 cup plain flour; 150 gram chilled, chopped butter; 1 teaspoon ground nutmeg; 1 egg-yolk; 1 tablespoon chilled water; 1/3 cup caster sugar; 1/4 cup water; 1 bunch, trimmed 6 cm lengths rhubarb; whipped cream, to serve

Custard tart

Custard tarts are the perfect indulgent afternoon treat with a hot cup of tea or coffee. Nothing quite beats a classic creamy custard tart with buttery pastry and topped with a grating of nutmeg.

Ingredients

Filling

300 millilitre thickened cream, plus extra, whipped, to serve

1 cup milk

1 split vanilla bean lengthways, seeds scraped

3 eggs, plus 1 yolk

1 1/2 cup plain flour

150 gram chilled, chopped butter

1 teaspoon ground nutmeg

1 egg-yolk

1 tablespoon chilled water

1/3 cup caster sugar

1/4 cup water

1 bunch, trimmed 6 cm lengths rhubarb

whipped cream, to serve

Method

1.Preheat oven to 180°C. Place a 23cm fluted tart pan with removable base on an oven tray.

2.In a food processor, pulse flour, butter and nutmeg together until mixture resembles breadcrumbs. With motor running, add yolk and enough water for mixture to form a ball around blades. Knead gently on a lightly floured surface. Wrap in plastic wrap and chill 15 minutes.

3.Roll pastry out between 2 sheets baking paper to a 4mm-thick round. Ease into pan. Trim edges and prick all over. Chill 10 minutes.

4.Bake blind 15 minutes. Remove paper and weights and bake a further 10-12 minutes, until golden.

5.Make the filling. ln a medium saucepan, combine cream, milk and vanilla. Bring to boiling point on high. Remove from heat. In a large heatproof bowl, whisk eggs, yolk and sugar together until pale. Gradually whisk in milk mixture.

6.Pour filling into cooled pastry case. Bake 35-40 minutes, until only just set (centre will be slightly wobbly). Cool, then chill at least two hours.

7.Meanwhile, combine sugar and water in a medium saucepan. Stir over low heat until sugar dissolves. lncrease heat to medium. Add rhubarb and cook 3-4 minutes, until tender but still holding its shape. Cool. Serve tart in wedges topped with rhubarb and whipped cream.

Check rhubarb for sweetness – add more sugar as required. Use frozen shortcrust pasty, if preferred
Note

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Ingredients

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