Rhubarb and custard tart with pistachios
Make the most of rhubarb season with this fabulous tart
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
65
MINUTES
Ingredients
For the pastry:
225g plain flour
175g butter
pinch of salt
1Â tbsp icing sugar
a little beaten egg or egg yolk and water to bind
For the filling:
600g rhubarb, cut into small pieces
1-2 tbsp caster sugar
300ml cream
2eggs
3 tbsp caster sugar
1 tsp pure vanilla extract
For the garnish:
45g coarsely chopped pistachio nuts
Method
Make the shortcrust pastry in the usual way and leave to relax in a fridge for 1 hour. Line a tart tin (or tins), with a removable base and chill for 10 minutes. Line with paper and fill with dried beans and bake blind in a moderate oven 180°C for 15-20 minutes. Remove the paper and beans, paint the tart with a little egg wash and return to the oven for 3 or 4 minutes.
Arrange the cut rhubarb evenly inside the tart shell. Sprinkle with 1-2 tablespoons caster sugar.
Whisk the eggs well, with the 3 tablespoons sugar and vanilla extract, add the cream. Strain this mixture over the rhubarb and bake at 180°C, for 35 minutes until the custard is set and the rhubarb is fully cooked. Scatter with coarsely chopped pistachios. Serve warm with a bowl of whipped cream.
