Rhubarb and Custard Tart Recipe
Rhubarb & Custard Tart Recipe
This gluten-free recipe is perfect for the summer when rhubarb is in season!
I grew my rhubarb in the garden, but you can of course buy rhubarb to roast for the topping of this coeliac-friendly tart.
I’m all about using seasonal ingredients, and rhubarb is naturally in season from April-July - although you can get forced rhubarb throughout the year.
Here’s a little tip when you’re looking for rhubarb or growing your own: The redder/pinker the stalk, the sweeter the flavour!
INGREDIENTS
GF Shortcrust Custard Pastry Tart Case
- 240g GF Plain Flour
- 60g Custard Powder
- 1.25tsp Xanthan Gum
- 150g Unsalted Butter, cold & cubed
- 40g Caster Sugar
- 2 Large Eggs
23cm/9” loose bottom fluted deep tart tin
Custard Filling
- 2 Large Eggs, plus 3 egg yolks
- 65g Caster Sugar
- Zest of 1 Orange, finely grated
- 1tbsp Cornflour
- 300ml Double Cream
- 1 Vanilla Pods, split lengthways, seeds removed + pod
Roasted Rhubarb
- 500/600g Rhubarb, cut into 5cm diagonal pieces
- 1tsp Vanilla Bean Paste
- 50g Sugar (I’ve used golden vanilla caster sugar)
- 10g Unsalted Butter
GF Shortcrust Custard Pastry Tart Case
For the dough:
1. Mix the flour, custard powder & xanthan gum together in a large mixing bowl.
2. Rub the butter into the mix until it resembles bread crumbs (you can use a stand mixer with a paddle attachment)
3. Stir in the caster sugar
4. Beat the eggs together thoroughly
5. Add slowly to the flour mix until it comes together to form a ball (it should not be crumbly)
6. Wrap the pastry in cling film & place in the fridge for 30 minutes or until firm but soft enough to work with.
For the tart case:
1. Preheat your oven to 200C/180C fan.
2. Lightly flour your work surface & rolling pin
3. Roll the pastry into a large circle around 2/3mm thick
4. Fold the edges of the pastry into the middle & lift gently into the tart tin
5. Unfold & press the edges into the flutes, I use the end of a wooden spoon to press the pastry in
6. Trim the pastry with a sharp knife, prick with a fork & chill in the fridge for 15mins (if using a shallow tin, allow the pastry to overhang over the tart case & trim after baking as it will shrink slightly)
7. Remove from the fridge & cover with a sheet of baking paper, fill with baking beans (or rice/lentils work well & can be reused again!)
8. Bake for 15mins, then remove the baking beans & paper & bake for another 5mins until lightly golden. Remove & allow to cool
Custard Filling
1. Whisk together the eggs & egg yolks, caster sugar, orange zest & cornflour together in a bowl.
2. Add the cream, vanilla pod & seeds in a pan over a medium heat & bring to a simmer.
3. Slowly pour the hot cream over the egg mixture whilst whisking.
4. Pour the mix back into the cleaned pan & heat gently, stirring, until the custard is thick enough to coat the back of a spoon.
5. Pour into a jug, then cover the surface with cling film to stop a skin forming. Cool and chill.
Roasted Rhubarb
1. Add the rhubarb to a large bowl, stir in the remaining caster sugar & vanilla paste
2. Place on a shallow baking tray then pour over 1 tbsp water & dot with butter
3. Roast for 10-15 minutes (they should be soft but still hold their shape)
4. Strain & reserve the cooking juices (this will thicken when cool & makes a lovely sauce), then allow the rhubarb to cool little.
Tart Assembly & Cooking
1. Pour the custard mix into the cooled pastry tart case on a baking tray
2. Place the roasted rhubarb on top and poke until submerged in the custard mix
3. Place in the oven for 12-15mins until just set (there should be a slight wobble when you remove it from the oven)
4. Allow to cool & then decorate with the remaining roasted rhubarb. I love to serve mine with a scoop of fior di latte gelato or a dollop of Chantilly cream
