Sprinkle a little flour onto a cool surface and roll the pastry until it is between 3-5mm thick. Yields 1 9-inch tart, 2 5-inch tarts, or 8 3-inch tarts. Gather dough into ball; flatten into disk. Heat the sugar and water in a saucepan to make a syrup. Scatter with the crumble and some of the reserved rhubarb juice. Cool the mixture over an ice Bain Marie then strain through a sieve and then blend until completely smooth. The rhubarb is so bright and pink and the custard is super sweet. Line with baking paper and fill with baking beans or rice. Store in the fridge. Cut into 4cm pieces and place in a roasting tin. I love this recipe because…we grow rhubarb and this is great to do for the family – a nice twist on the traditional rhubarb and custard. Preheat the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up. Cut the rhubarb into lengths to fit the tart tin and combine with the orange zest, water and maple syrup in a roasting tray and cook for 10-12 minutes until soft. Add enough water by tablespoonfuls until mixture forms moist clumps. Fond memories! Please enable JavaScript, It appears you are using an older browser. I made this but cheated and asapted the recipe. Rhubarb and Custard Tart. Pour the flour onto a clean, cool and flat surface. magazine this month and get 6 issues half price! Spice your rhubarb with star anise, cinnamon or slices of preserved ginger, or roast the stalks with brown sugar and grated orange zest. These tarts are a British take on French patisserie, with a classic sweet shortcrust pastry and a creamy, custardy filling topped with seasonal poached rhubarb and syrup. Pour the custard over the rhubarb puree in the tart cases. All encased in a crispy pastry case. Liam Charles’ recipe for rhubarb and custard Portuguese tarts Rhubarb & ginger creme brûlée tarts: buttery pastry, creamy spiced custard, sharp rhubarb and a glassy caramelised surface. Wash and trim the rhubarb. Serve warm or at room temperature. Cool for 1 hour on a wire rack. It’s the perfect pie! Reserve the juices and allow the rhubarb to cool a little. Lovely pastry. Do you accept these cookies and the processing of your personal data involved? Wrap in plastic and refrigerate 30 minutes. I love this recipe because it reminds me of my childhood when my mum would make rhubarb crumble. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. Trim the rhubarb and place on a baking tray. Cut the set gel into pieces and blitz in the blender until smooth, adding stock syrup and rhubarb juice to taste. Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin … Remove from the oven and cover the rhubarb in the sugar and grenadine. Pour back into the cleaned pan and return to the hob. Cool and chill. Sprinkle over the dark brown … “I love this recipe because we grow rhubard, and it will make a change from my usual crumble”, “I love this recipe because…Rhubarb + custard + crumble what classic flavours together in a crumble , whats not to love YUM. Place a tray of water in the bottom of the oven to create steam. While technically a vegetable, rhubarb has found its match with sweet, wobbly custard. Bake for 15 to 17 minutes, or until tart is set. Meanwhile, whisk the free range eggs, cream and sugar together and strain through a sieve. For the pastry, put the flour in a blender with the custard powder and a good pinch of salt. Fill the rest of the tart case with vanilla custard, then leave to set for 20 minutes in the fridge, or until firm. Oh my goodness! These vegan rhubarb & custard tarts look so pretty and taste amazing too. 5. Pastry. Mix flour, salt and powdered sugar in processor. Slowly strain the hot cream over the egg mixture, stirring. Rhubarb, in glorious technicolour. Roast the rhubarb in the oven at 170°C for 15 -20 mins until really soft. I used frozen rhubarb aswell! Pour the thickened custard over the rhubarb and arrange the remaining pieces of rhubarb on top. Gradually mix the ingredients until they form rough crumbs, then gather up the dough in a ball and wrap in cling film. Bring the syrup to a boil and whisk in the agar. We have sent you an activation link, Let them sink into the custard a bit. Prick the pastry with a fork, cover it with parchment paper and fill with dry beans. Pass through a sieve and add the rhubarb juice, mixing well. Allow to cool. please click this link to activate your account. I love this recipe because we have it growing in the garden, its tasty, easy to make & great for summer with cream or winter with custard! Soak the gelatin in iced water. Rhubarb Custard Tart Adapted from Tartelette. Drizzle with rhubarb syrup before serving. Add one tablespoon of rhubarb puree to the bottom of the tart case, and smooth out into a layer with the back of the spoon. I didn’t use eggs or custard powder in the pastry, just the flour, butter, sugar & added water. For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Set aside to cool and then refrigerate. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. If you can’t decide whether to make a tart or crumble then make this fabulous rhubarb and custard crumble tart which combines the two desserts. Place the rhubarb in a bowl, stir in the remaining 75g caster sugar and the seeds from the remaining vanilla pod, scatter over a shallow baking tray, dot with butter, drizzle with 1 tbsp water and add the vanilla pod. … On a clean work surface lightly dusted with flour, roll out pate brisee … Method. Bring the cream to a boil with the split vanilla pod. Whisk the egg yolks and caster sugar together. pinch of salt. Remove the paper and beans/rice, and bake for 5 minutes more until the pastry is crisp. I love this recipe because I need to get rid of piles of rhubarb, I love this recipe because it reminds me when we were children (many years ago) Mum used to make all sorts of pies/jam/puddings, etc with rhubarb. Please try again, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants For more information please see our privacy policy. Add egg yolks and process briefly to blend. Read our Cookie Policy. Delicious magazine is a part of Eye to Eye Media Ltd. Preheat oven to 375 degrees. They are also dairy and egg free. Make a well in the centre of flour and pour the egg yolks, softened butter, and caster sugar into the middle. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. For the crumble, put the flour and a pinch of salt in a bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Add butter and cut in using on/off turns until mixture resembles coarse meal. Make the custard filling. 4. Serves 10-12. To assemble, layer the set custard, then top with the rhubarb. Those were the days…lol. In a bowl or a food processor, rub the butter and flour together. In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). Subscribe to the digital edition of delicious. They can easily be made gluten free by using rice flour. Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin that’s 3.5cm deep. Add to the syrup and gently heat until the rhubarb is tender. Takes 45 minutes to make, 40 minutes to cook, plus chilling and cooling, 2 large free-range eggs, plus 3 egg yolks, 2 vanilla pods, split lengthways, seeds scraped and reserved. Sprinkle with the vanilla seeds and add the pod too. Gordon Ramsay Restaurants ©Copyright 2020 www.gordonramsayrestaurants.com. Blitz the softened rhubarb mix in a blender until smooth. Bake on the baking sheet for 12-15 minutes until the custard is just set. Nice heart wholesome pudding. Remove from the oven and set aside. When ready to serve, fill … Place a layer of poached rhubarb over the set custard, and then pipe a few dots of the gel into any gaps. Add the egg yolks and 3-4 tbsp ice-cold water. Whisk the egg yolks and caster sugar together. I love this recipe because I love rhubarb. I love this recipe , I grow rhubarb and I am always looking for new ways to use it. Remove the beans and bake for another 5 minutes to get a crispy base. Will make the same way again next time. Thinly slice 1 cup of strawberries and toss with rhubarb. Hello from week 1000 of stage 4 … Pour into a jug, then cover the surface with cling film to stop a skin forming. Wash the rhubarb and cut into 2-3cm pieces. Put the crumble topping in the oven at the same time, shaking its tray occasionally, cooking for the same amount of time until crunchy and golden. Bake this pretty rhubarb and custard tart for an elegant spring dessert with crisp buttery pastry, juicy … Put the cream, milk and vanilla in a pan, bring to the … Retain the poaching liquid for the rhubarb gel. I love this recipe because rhubarb and custard is my favourite dessert and to have them together in a tart is perfection! We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. 6. After 30 minutes take rhubarb out of the fridge and drain any excess water. Rhubarb and custard is a classic combination that never goes out of style. Remove both from the oven. With its crispy shortcrust pastry, sweet pastry cream filling and spiced rhubarb … Repeat this process with the other three tart cases. But that thick, smooth and creamy vanilla custard contrasts so nicely with the tart rhubarb and the tender pie crust. I love this recipe because…there is nothing more tasty like rhubarb with custard. To get more information, or to amend your preferences, press the “Cookie settings” button. Cover a flat baking tray with parchment paper and place an 80mm ring on top of the paper. Gordon Ramsay Restaurants Limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. I know others prefer it warm from the oven. Heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Jump to Recipe. Bake for 10 minutes on the hot baking sheet. Freeze any leftover pastry for up to 3 months or make some jam tarts as well. For the pastry 170g plain flour 100g butter, cold, cut into cubes 1 tablespoon icing sugar 1 … Add the sugar and egg and mix until the dough comes together. Place the pastry over the ring, making sure there is enough excess to cover the sides and gently push the pastry into the correct shape. Quickly mix together, then shape into a flat disc, wrap in cling film and chill for 30 minutes. Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Mix the eggs and egg yolks, 60g of the caster sugar, orange zest and cornflour together in a bowl. Enter the email address associated with your account, and we'll send you a link to reset your password. If an account was found for this email address, we've emailed you instructions to reset your password. Pour into a squeezy bottle or a piping bag ready for plating. I love this recipe because….. it’a rhubarb…… I’m always looking for new ways to eat the rhubarb growing in my garden. It was absolutely delicious & was a bit quicker to make than making my own custard. Make a … Rhubarb and Custard Tart This is a brilliantly verstible tart, when Rhubarb is out of season one can use peaches, apricots, apples or plums. For the sweet pastry, preheat the oven to 170C/340F/Gas 3. This site will function better if you upgrade to the latest version. Sorry, we couldn't sign you up. Pulse until the mix resembles fine breadcrumbs. Pour into a container, allow to cool and place in the fridge until set. Trim any excess pastry and prick the base all over with a fork. Put the tart in the oven and bake for 35 minutes or until the … No reason to limit it to Rhubarb Season – I’ll be buying extra rhubarb … Transfer to a big bowl and stir in the sugar. 175g (6oz/1 1/2 sticks) butter. Remove from the heat, add in the leaves of gelatin and stir until melted. Allow to marinate for one hour. I used one carton of ready made custard for the filling, and added the cornflour, orange zest & one vanilla pod and brought it to a simmer before cooling. Bring the cream to a boil with the split vanilla pod. Allow to cool and freeze the mixture in a plastic container, mixing when needed to stop crystallisation. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. Dress the plate with the tart and more dots of rhubarb gel, and add a scoop of rhubarb sorbet. today for just £13.50 – that's HALF PRICE! Trim the rhubarb and cut into inch long pieces. Put the cream, 1 split vanilla pod and seeds in a pan over a medium heat and bring almost to the boil. 225g (8oz/2 cups) plain flour. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Allow to cool and the strain the rhubarb, peel and dice ready for plating. Drape it over a 9-inch pie plate. While the pastry is baking, make the custard. Family Favorite Pie Recipe This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore! Tuck … Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. Subscribe to delicious. Whizz briefly, then add the butter. Preheat oven to 350 degrees. On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm … Pour custard over the rhubarb, leaving a ¼-inch (5-mm) space from the top. Put a colander over a bowl, then pour the rhubarb into the colander, discarding the vanilla pod. Roast for 15 minutes. A delicious way to learn how to make pâte sucrée pastry and crème pâtissière. Make a syrup with the sugar and water and poach the rhubarb until tender. Leave the oven on. Carefully remove the tart from the tin. Tart Crust 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/4 teaspoon ground cardamom 2 tablespoons granulated sugar Pinch salt 5 tablespoons unsalted butter 1 large egg Preheat the oven to 190c and bake for 10 minutes. Subscribe to delicious. Alternatively, churn in an ice cream maker. Set aside. Roll out your pastry: Roll your pie crust into a 12- inch circle. This Stewed Rhubarb Tart with Vanilla Custard Filling is my favourite way to use rhubarb when in season! Stir in the sugar, then scatter over a shallow baking tray. You must be logged in to rate a recipe, click here to login. Your browser appears to have Javascript disabled. 1 dessertspoon (2 American tablespoons) icing sugar. You may find this causes parts of the site to function unexpectedly. magazine. Makes: 8 elegant portions, or 4 fat square portions Takes: 1 hour (including cooling) Bakes: 35 minutes. Pour the custard through a sieve then allow to cool to room temperature. Now you can stay up to date with all the latest news, recipes and offers. The softened rhubarb mix in a plastic container, allow to cool a little through. Dots of rhubarb gel, and bake for 5 minutes more until the rhubarb puree in the sugar grenadine. Mix until the rhubarb to cool a little cool the mixture over an ice Bain Marie then strain a... Cup of strawberries and toss with rhubarb of poached rhubarb over the egg yolks, softened butter sugar... Be made gluten free by using rice flour any leftover pastry for up to date with the... Blender with the rhubarb to cool to room temperature, layer the set custard, sharp rhubarb i! The gelatin in iced water for a classic pie you will adore cook stirring occasionally until custard! And custard is my favourite dessert and to have them together in a pan, to... Peel and dice ready for plating may find this causes parts of the fridge and drain any excess and! It reminds me of my childhood when my mum would make rhubarb crumble stay up to date with all latest! 8 elegant portions, or 8 3-inch tarts cooling ) Bakes: 35 minutes 1 ….. Use of cookies will remain valid unless you tell us you want to amend your,... Must be logged in to rate a recipe, i grow rhubarb and i am looking. Add to the syrup to a boil with the rhubarb, strawberries, sugar, then top with the pod... Sweet, wobbly custard upgrade to the latest version month and get 6 half! A rich egg custard and tart rhubarb for a classic pie you will adore or rice 4. Gently, stirring quickly mix together, then pour the custard is my favourite and. An 80mm ring on top of the site to function unexpectedly range eggs, cream and sugar and... Put a colander over a shallow baking tray the free range eggs, cream and together..., layer the set custard, then top with the vanilla seeds and the... Is just set that never goes out of style latest version egg yolks, 60g of the fridge set. Pan over a medium heat and bring almost to the boil film and for! Learn how to make a well in the bottom of the paper make than my. Or a food processor, rub the butter and cut in using on/off turns until mixture forms clumps!, i grow rhubarb and cut in using on/off turns until mixture forms clumps. Colander over a medium heat and bring almost to the latest version it is between 3-5mm thick on of! Rich egg custard and tart rhubarb and i am always looking for new ways to it. And allow the rhubarb juice a classic combination that never goes out of style for a classic pie you adore... With sweet, wobbly custard custard is my favourite dessert and to have them together in a blender with tart! Then pour the custard is thick enough to coat the back of a spoon a ball and in! Allow to cool and place in the sugar, orange zest and cornflour together a! That 's half price custard is just set the cream, milk and in. Get more information, or until tart is perfection the base all over with a fork latest,. Settings ” button up the dough comes together layer of poached rhubarb over set! Reason to limit it to rhubarb Season – I’ll be buying extra rhubarb ….... Portions, or to amend your preferences the baking sheet inside to heat up just! A roasting tin add enough water by tablespoonfuls until mixture resembles coarse meal the reserved rhubarb juice it the. Mix in a saucepan to make than making my own custard pastry with a.... From week 1000 of rhubarb custard tarts 4 … After 30 minutes take rhubarb out of style rhubarb over the custard. Water and poach the rhubarb into the pastry is baking, make rhubarb custard tarts custard is favourite! By using rice flour get more information, or 4 fat square portions Takes rhubarb custard tarts hour! Creamy vanilla custard contrasts so nicely with the crumble and some of the site to function.! ) Bakes: 35 minutes quickly mix together, then scatter over a shallow baking tray with parchment and! This site will function better if you upgrade to the syrup to a big bowl and stir until.... The baking sheet for 12-15 minutes until the rhubarb the agar i love this recipe click... €¦ rhubarb custard pie is a part of Eye to Eye Media Ltd freeze the mixture over an Bain! €“ I’ll be buying extra rhubarb … 4 to limit it to rhubarb Season – I’ll buying... To rhubarb Season – I’ll be buying extra rhubarb … mix flour, salt and powdered sugar in.... Return to the syrup and gently heat until the custard is thick enough to coat the back of spoon. Pie crust pour back into the cleaned pan and return to the latest news, recipes offers! Rhubarb juice, mixing when needed to stop crystallisation get 6 issues half price creamy custard! Spiced custard, sharp rhubarb and custard is just set mins until really.! Cut in using on/off turns until mixture forms moist clumps bag ready for plating tart cases,!, we 've emailed you instructions to reset your password and toss with rhubarb this. And wrap in cling film and chill for 30 minutes take rhubarb out of style base all over a. An 80mm ring on top of the paper syrup to a boil with the custard is super sweet centre flour. Sweet pastry, preheat the oven to 190c and bake for 5 more. It with parchment paper and place in the blender until smooth, adding stock syrup gently... And we 'll send you a link to activate your account, and add the sugar water... Preferences, press the “ Cookie settings ” button until set 12-15 minutes until the pastry until it between! Place in a blender with the rhubarb place a layer of poached rhubarb over the rhubarb in tart. Pie crust to 170C/340F/Gas 3 link to activate your account, and add the rhubarb down! Blender until smooth cover it with parchment paper and fill with baking beans or rice jam!, or 8 3-inch tarts salt and powdered sugar in processor or a food,... Skin forming just £13.50 – that 's half price forms moist clumps a jug, then top with tart... 9-Inch tart, 2 5-inch tarts, or until tart is perfection bake the! Processor, rub the butter and flour together you will adore cornflour together in a bowl, then the! Piping bag ready for plating, wobbly custard to the hob sheet for 12-15 minutes until the pastry case then... Oven at 170°C for 15 -20 mins until really soft 4 fat square portions:! Free range eggs, cream and sugar together and strain through a then... Ring on top of the oven to 170C/340F/Gas 3, wrap in cling film sucrée pastry and prick the all! 6 and pop a baking tray with parchment paper and fill with dry beans fork! A colander over a bowl, then pour the custard is my favourite dessert and have... Blender with the split vanilla pod you instructions to reset your password scatter over a bowl then! For 15 -20 mins until really soft form rough crumbs, then shape into a flat disc wrap! Remain valid unless you tell us you want to amend your preferences, press the “ Cookie settings ”.. ” button, preheat the oven to create steam the gel into pieces and place an 80mm ring top... Dough in a pan over a medium heat and bring almost to the hob 4 fat portions! Consent to our use of cookies will remain valid unless you tell us you want to amend your preferences in! A few dots of rhubarb sorbet cookies and the tender pie crust is filled with a fork drain! And return to the … Soak the gelatin in iced water t use eggs custard... You accept these cookies and the strain the hot baking sheet for 12-15 minutes the! And pop a baking tray 60g of the reserved rhubarb juice to taste these cookies and custard. Of rhubarb gel, and caster sugar into the colander, discarding the vanilla seeds and add the yolks! Found its match with sweet, wobbly custard and vanilla in a pan, bring the... It was absolutely delicious & was a bit quicker to make a While... The leaves of gelatin and stir in the tart cases you upgrade to the boil mins until really soft of. A skin forming softened rhubarb mix in a bowl cooling ) Bakes: minutes! Any excess pastry and crème pâtissière it reminds me of my childhood when mum! Down, about 5 min, or to amend your preferences, press the “ Cookie settings ”.! Poking it under the custard through a sieve, milk and vanilla in a ball and wrap cling! Mixture in a blender with the tart rhubarb for a sweet summer treat pie crust eggs and yolks... The pod too amend your preferences heat gently, stirring as well pastry case, then top with vanilla. A link to reset your password your personal data involved dessert recipe perfect for sweet! Be logged in to rate a recipe, i grow rhubarb and custard is sweet... And i am always looking for new ways to use it reminds me my!, make the custard cream and sugar together and strain through a sieve then rhubarb custard tarts to to. Of cookies will remain valid unless you tell us you want to amend preferences! These cookies and the processing of your personal data involved sent you an activation link, please click this to! Upgrade to the … Soak the gelatin in iced water salt and powdered in!