Rhubarb custard tart

It's right in the middle of the rhubarb season here in Ireland. But rather suspiciously, the rhubarbs I see in supermarkets have more green bits than pink/red along the stalks. Still, I picked up a bunch to make this custard tart.

Rhubarb custard tart

Ingredients for the filling

Ingredients

filling a 9" tart pan

4 egg yolks
4 tbsp organic honey
300ml double cream
1 tsp vanilla bean paste, optional
230g rhubarb, trimmed and sliced into 2cm lengths

Instructions

1. Prepare the crust shell in pan. This can be done a day in advance. For the crust shell, see here.
2. Preheat the oven to 180°C.
3. In a medium-sized bowl, whisk together the egg yolks with honey.
4. Slowly incorporate the double cream with the egg mix and then the vanilla if using.
   
5. Stand the crust shell in pan on a rack in the oven. Pour the custard into the shell almost to the top.
6. Arrange the rhubarb on top of the custard.
   
7. Bake for 30 minutes, or until the custard has just set.
8. Remove from the oven and let cool on a wiring rack.
   
9. Wait till fully cooled to remove from pan and slice.
   
   
   
   

This tart was surprisingly simple to make, especially if the crust shell has been made in advance. I should have cut the rhubarb shorter as the pieces were too fibrous to cut through neatly once cooked. I also found the crust to custard ratio a tad too high for my liking, though Husband had no problem with it. I'm still going to try and make a thinner crust and see how it goes with the same amount of custard.

Rhubarb custard tart with homegrown strawberries