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Custard Tart with Rhubarb |
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Ingredients
Serves 6
Pastry
3 oz/75g butter
6oz/175g plain flour
1½ oz/40g icing sugar
1 tablespoon grated orange zest
1 large egg yolk
Filling
9oz/250g forced rhubarb (trimmed)
20z/50g caster sugar
1 pint soured cream
2 large eggs
finely grated zest and juice of half an orange
1 tablespoon caster sugar
Method
Make the pastry by rubbing the butter into the flour and icing sugar. Stir in the orange zest, then bind with the egg yolk beaten up with about 2 to 3 tablespoons of cold water. Shape into a ball and chill for up to one hour.
Pre heat the oven to 190°C/375 F/Gas Mark 5 and place a baking sheet in the oven. Roll out the pastry and line a 9 inch/23cm metal flan tin. Bake the pastry blind on preheated baking sheet for about 10 minutes or until the base of the pastry shell has begun to brown. Should the pastry begin to puff up prick a few holes in the base with a thin skewer.
Cut the rhubarb into 1 inch lengths and arrange the rhubarb in the pastry shell and sprinkle evenly with sugar. Return the tart to the oven for about 15 to 20 minutes or until the rhubarb's juices just begin to flow. At this stage lower the heat to 180°c/350F/Gas Mark 4.
Now beat together the remaining filling ingredients in a jug but be careful not to overbeat or the cream may set. Carefully pour this mixture over the rhubarb into the tart. Return the tart to the oven and bake for a further 25 to 30 minutes or until the custard is set. erve warm or cold dusted with icing sugar if you wish.
Reproduced by kind permission of Grace Mulligan
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