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Ingredients
10 servings roasted rhubarb see 'goes with' well
375 g pack dessert pastry
142 ml carton double cream
150 ml milk
1 vanilla pod split
85 g caster sugar
3 eggs
Equipment
frying pan
baking sheet
oven
knife
whisk
Directions
Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas
Roll the pastry out on a lightly floured surface to the thickness of a 1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity.
Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally.
Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas
While the pastry is baking, make the custard.
Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.
Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard.
Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.
