Rhubarb Custard Tart

Made with locally grown forced rhubarb

Rhubarb and custard are a perfect match. The slightly tart rhubarb matches perfectly to the silky smooth and sweet taste of custard. Combined with a crispy tart shell, this is the perfect summer dessert. You can easily sub in pie dough in place of the phyllo pastry crust, just make sure to blind bake the crust beforehand.

 

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes, plus cooling time

 

Ingredients:

Roasted Rhubarb:

1/2 lb rhubarb, cut into 1″ pieces

1/2 cup granulated sugar

Juice & zest of 1 orange

 

Tart Shell:

8 phyllo sheets

1/4 cup granulated sugar

1/2 cup butter, melted and cooled

 

Custard:

2 cups whipping cream

2 cups milk

2 tsp vanilla extract

8 egg yolks

½ cup granulated sugar

 

Directions:

  1. Preheat oven to 400F.
  2. On a large baking sheet toss chopped rhubarb with sugar, citrus zest and juice. Spread into an even layer. Cover with foil and bake for 10-15 minutes, until rhubarb has softened but still holds its shape. Remove foil and let cool.
  3. Lay one sheet of phyllo on a clean work surface. Cover remaining sheets with a tea towel to keep from drying out. Brush left half of phyllo sheet generously with melted butter and sprinkle with about 1 tsp sugar. Fold right side over left half and brush top side with butter and sprinkle with a bit more sugar. Press into 9″ round pie plate, leaving edges overhanging. Continue with remaining sheets, layering each sheet slightly askew on top of the other in order to form a solid pie base.
  4. Prick base with a fork. Bake for 20-25 minutes until the crust is golden brown. Reduce oven temperature to 275F.
  5. Whisk together cream, milk and vanilla extract in a medium sized pot over medium-high heat. The cream mixture should be scalding hot but not quite boiling. Whisk together egg yolks and sugar in a large bowl. Pour a small drizzle of the warm cream mixture over eggs and sugar, whisking constantly. Continue adding cream, slowly, so as not to curdle eggs, while whisking continuously, until all of the mixture has been incorporated. Place baked tart shell on a baking sheet. Pour custard into tart shell and place in oven for 25-30 minutes, the custard should be set but will still have a slight wobble to it. Let cool completely before topping with roasted rhubarb.

 

 

 

Miranda Keyes

Miranda Keyes

Miranda Keyes is a freelance food stylist, recipe developer, tester and writer. Miranda started her career at 15, with her first job ever at Summerhill Market working as a cashier. During university she moved up to the Summerhill Market kitchen, which kick-started her career in food. Miranda briefly worked in public relations before realizing she missed being surrounded by food all day and shifted her career back to cooking. Miranda's passion for all things food has taken her from professional kitchens like the Four Seasons Hotel kitchens in both Whistler B.C. and in London, England to staging at the three Michelin starred Fat Duck. Since trading in her chef whites Miranda launched her own freelance company. Miranda’s insights from cooking professionally now help her imaginatively bring to life food that looks as delicious as it tastes for cookbooks, magazines, television and live demos. Her creations have been featured in publications such as, Chatelaine Magazine, BBC Good Food and the Huffington Post.

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