Apple, rhubarb & custard tart

Name: Apple, rhubarb & custard tart
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 375 grams pack dessert pastry; 250 grams rhubarb, cut into small pieces; 300 grams eating apple, peeled, cored and cut into small pieces; 2 Tbsps caster sugar; 1 juice orange; 150 milliliters double cream; 150 milliliters milk; 1 vanilla pod, halved; 3 eggs; 85 grams caster sugar; 1 zest orange

If you have approximately 1 hour and 30 minutes to spend in the kitchen, Apple, rhubarb & custard tart might be a great lacto ovo vegetarian recipe to try. This recipe serves 6. One serving contains 591 calories, 9g of protein, and 36g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up caster sugar, rhubarb, orange zest, and a few other things to make it today. It will be a hit at your Mother's Day event. It works well as a dessert. Users who liked this recipe also liked Rhubarb and custard tart, Rhubarb custard tart, and Marmalade Glazed Rhubarb Custard Tart.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Roll out the pastry to the thickness of 1 coin and use it to line a 23cm tart tin.

Ingredients you will need

Roll

Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top.

Ingredients you will need

Beans

Equipment you will use

Baking Paper

Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove the tart from the oven and turn the oven down to 160C/140C fan/gas

Equipment you will use

Oven

While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.

Ingredients you will need

Caster Sugar

Orange Juice

Custard

Rhubarb

Apple

Fruit

Equipment you will use

Oven

Frying Pan

Heat the cream, milk and vanilla pod in a small pan and bring to the boil.

Ingredients you will need

Vanilla Bean

Cream

Milk

Equipment you will use

Frying Pan

Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.

Ingredients you will need

Orange Zest

Cream

Sugar

Egg

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Whisk

Sieve

Bowl

Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top.

Ingredients you will need

Custard

Fruit

Place the tart in the oven and cook for 30-35 mins until the custard is just set.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove from the oven and leave to cool completely before cutting into slices.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

375grams

pack dessert pastry 250grams

rhubarb, cut into small pieces 300grams

eating apple, peeled, cored and cut into small pieces 2Tbsps

caster sugar 1

juice orange 150milliliters

double cream 150milliliters

milk 1

vanilla pod, halved 3

eggs 85grams

caster sugar 1

zest orange

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.