My mom has some rhubarb growing in her garden at the minute and I usually make a crumble or apple and rhubarb pie. But last weekend I wanted something different, I love the contrast of sweet custard and sharp rhubarb. The orange juice also lends a lovely flavor to the rhubarb. For the pastry, you’ll get the recipe I use for sweet shortcrust in my December posts for mince and apple pies.
You’ll need:
375g sweet shortcrust pastry – shop bought or your own
250g rhubard, chopped into small chunks
300g cooking apples, cut into similar sized chunks
2 tbsp caster sugar
1 orange, juiced
150g double cream
150ml milk
1 vanilla pod
3 egs
85g caster sugar
Zest of 1 orange
Preheat the oven to 190° and roll out your pastry to a thickness of €1 coin. Drape the pastry over a tart tin and press into the edges of the tin. Trim the edges around the top.
Cut out some grease proof paper larger than the tart tin and place over the top. Use some baking beans to ensure the grease proof paper is weighted down. Blind bake for 15 minutes then remove the beans and grease proof paper. Continue to bake for a further 10-15 minutes until golden brown.
Next heat the apple, rhubarb and caster sugar in the orange juice for approx 10 minutes until the fruit is soft. Don’t allow the fruit to cook too much or it will loose it’s shape. Remove from the heat and transfer into a bowl to cool slightly.
Next make the custard by whisking the eggs and sugar. Heat the milk, cream and vanilla pods (scrape out the seeds) in a saucepan until it comes to the boil. Once boiling whisk into the eggs and sugar mixture.
Layer the rhubarb and apple over the bottom of tart case. Pour the custard mixture on top. Bake for 30-35 minutes until the tart is cooked. Allow to cool completely before cutting.
Enjoy ♡♡
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