Rhubarb And Custard Tart – a delicious recipe with pastry, milk, eggs, egg yolks, sugar, stalks rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 180c.
2
grease an 8 inch tart dish.
3
Roll out pastry and line the dish with it.
4
Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
5
Reduce oven heat to 130c.
6
Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
7
Beat eggs and egg yolks together.
8
slowly add the heated milk to the eggs, stirring all the time.
9
Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
10
On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
11
Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
12
Cook for 40 minutes in oven. until Custard begins to brown.
367
kcal
Calories
16
g
Fat
38
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb pastry dough, base, 1 pint milk, 2 eggs, 4 egg yolks, and more.
Yes, Rhubarb And Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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