IN THE PINK

CREATE DELICIOUS AND VIBRANT PUDDINGS USING BEAUTIFUL BRITISH RHUBARB

- VICTORIA GRAY

Rhubarb and custard tart

SERVES 6-8

INGREDIENTS

• 375g ready-rolled shortcrust pastry

• 5 eggs, (1 beaten, for brushing, and 4 yolks)

• 250g caster sugar

• 1 vanilla pod, split and the seeds scraped out and reserved

• 2 tsp cornflour

• 25g plain flour

• 200ml double cream

• 350ml whole milk

• 400g forced rhubarb, cut into 4cm pieces

1. Grease a 25cm fluted tart tin with butter and line with the shortcrust pastry. Chill for 20 minutes.

2. Preheat the oven to 200°C/180°C fan/ gas mark 6. Lay a sheet of baking paper over the pastry, fill with baking beans and blind bake for 20 minutes.

3. Remove from the oven and lift out the paper and beans. Return the tart case to the oven for 10 minutes, until golden.

4. Brush the inside of the pastry case with the beaten egg and then return it to the oven for a further minute to dry.

5. To make the custard, whisk the egg yolks with 60g of caster sugar, the vanilla seeds, cornflour and plain flour in a mixing bowl.

6. Add the double cream and milk to a saucepan and heat until just boiling.

7. Slowly pour the milk and cream on to the egg mixture in the bowl, whisking briskly.

8. Clean the saucepan and return the egg and milk mixture to it. Place on a medium heat and whisk until it thickens. Remove from the heat and allow it to fully cool.

9. Add 300ml water and the remaining 200g of sugar to a wide, shallow pan.