Rhubarb and Custard Shortbread Tart

This is a beautiful tart, making the most of seasonal British rhubarb by combining it with rich vanilla custard and a shortbread base.  The three elements of the tart can be made in advance (in fact the colour of the rhubarb is more vivid the day after it has been cooked) then put together a few hours before serving.

 

Ingredients

For the Rhubarb

Approx. 400g Rhubarb

150g Caster Sugar

For the Base

50g Caster Sugar

100g Soft Butter

150g Plain Flour

1 teaspoon Vanilla Extract

For the Custard

300ml Double Cream

50ml Milk

50g Caster Sugar

3 Large Egg Yolks

1 tablespoon Corn Flour

seeds from 1 Vanilla Pod or

1 teaspoon Vanilla Extract

·     To cook the rhubarb, preheat the oven to 175⁰C.  Cut the rhubarb into short pieces and rinse in a colander.  Tip it into a large oven-proof dish with the caster sugar and spread it all out so  it is in a single layer.  Put into the preheated oven for 30 minutes until the rhubarb is soft and tender but still holding its shape whilst surrounded by a pink syrup.  Transfer the rhubarb and syrup into a bowl to cool then cover and refrigerate until needed.

·     To make the base, increase the oven temperature to 200⁰C and thoroughly butter a loose-bottomed tart/flan tin (approx. 25cm diameter).  Beat the butter, caster sugar and vanilla extract with a wooden spoon until smooth and creamy then work in the flour.  Mix vigorously until all the flour is incorporated and you have a stiff, crumbly dough.

·     Press the dough so it covers the base of the tin then ease it up the sides, keep going until it is as even as possible across the base and the sides.  Bake it for 15 minutes until lightly golden brown, it will feel soft but will crisp up as it cools.  Let it cool completely before removing from the tin.

·     For the custard, whisk all the ingredients together in a small pan.  Over a low heat, stir constantly with a wooden spoon until it is thick and steaming but don't let it boil.  Pour it into a bowl and cover with cling film or greaseproof paper, gently placing it on the surface of the custard to prevent a skin forming.  Chill until needed.

·     Gently take the soft pieces of rhubarb out of the syrup using a slotted spoon or sieve then arrange evenly over the custard.  Incidentally, the syrup is wonderful spooned into a glass and topped with Prosecco for a beautifully pink rhubarb bellini.

·     Serve the tart within a few hours of assembling.