Wade Murphy bakes a delicious custard tart with grenadine baked rhubarb.
Makes: Approx 8
Prep time: Approx 3 hours, plus cooling time
- 225g plain flour
- Zest of 1/2 lemon
- 145g unsalted butter
- 70g caster sugar
- 1 egg plus 1 yolk - beaten
- Pinch salt
- 9 egg yolks
- 75g castor sugar
- 450mls whipping cream
- 50 mls creme fraiche
- 1 1/2 nutmegs - freshly grated
For the Rhubarb:
- 450g rhubarb, trimmed and cut into 10cm length
- 60g caster sugar
- 1 vanilla pod
- 100mls grenadine
For the tart:
- Preheat the oven to 175oC. Rub together the flour, salt, lemon zest and butter until it resembles fine breadcrumbs. Add the sugar.
- Slowly add the beaten egg yolk and mix until it forms a ball. Wrap in cling film and place in the fridge for at least 2 hours.
- After 2 hours line a tart tin with greaseproof paper. Roll out the pastry on a floured board until it is 2mm in thickness.
- Line the tart tin with the pastry and then bake blind the case for 10 minutes or until golden. Remove from the oven and allow to cool.
- Turn the oven down to 130oC. Bring the cream to the boil. Whisk the egg yolks, sugar and creme fraiche together.
- Add the cream and whisk well together. Pass through a sieve into a jug.
- Place the tart case on a tray in the oven and pour in the custard mix, filling right to the top. Grate the nutmeg evenly over the top of the tart.
- Bake for 35-40 mins or until the custard is almost set but with a slight wobble in the centre. Remove from the oven and allow to cool at room temperature.
For the Rhubarb:
- Preheat the oven to 180oC. (you could do this when blind baking the tart case). Wash the rhubarb and place in a roasting or casserole dish.
- Sprinkle over the sugar and vanilla. Pour over the grenadine.
- Bake for about about 20 minutes or until the rhubarb still has a slight bite in the centre.
- Remove and allow to cool at room temperature.
- Once ready to serve, slice the tart into individual portions, using a sharp knife and cut the rhubarb into bite sized pieces.
- Place the tart on your serving plate and spoon the rhubarb on top.
- Drizzle with a little of the syrup from the rhubarb. Garnish with a sprig of mint.