Rhubarb And Custard Tart

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb pastry dough, base
• 1 pint milk
• 2 eggs
• 4 egg yolks
• 2 ounces sugar
• 3 stalks rhubarb
• 3 ounces sugar
• 2 tablespoons water

Recipe

• 1 preheat oven to 180c.
• 2 grease an 8 inch tart dish.
• 3 roll out pastry and line the dish with it.
• 4 blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. remove from oven and leave to cool.
• 5 reduce oven heat to 130c.
• 6 meanwhile, add sugar to milk and heat in a saucepan to just before boiling point.
• 7 beat eggs and egg yolks together.
• 8 slowly add the heated milk to the eggs, stirring all the time.
• 9 return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
• 10 on a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
• 11 spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
• 12 cook for 40 minutes in oven. until custard begins to brown.