Rhubarb and Custard Tart

Recipe by Nadine81
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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 180c.
  • grease an 8 inch tart dish.
  • Roll out pastry and line the dish with it.
  • 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.
  • Reduce oven heat to 130c.
  • Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
  • Beat eggs and egg yolks together.
  • slowly add the heated milk to the eggs, stirring all the time.
  • Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
  • On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
  • Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
  • Cook for 40 minutes in oven. until Custard begins to brown.
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