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RHUBARB RAPTURE!
With its gleaming red stalks and sweet-sharp flavour, this versatile seasonal star graces myriad puds and sweet treats, from muffins to tarts to just-one-more cookies
RECIPES: PHOEBE WOOD. PHOTOGRAPHS: MARK ROPER. FOOD STYLING: KIRSTEN JENKINS
Rhubarb & custard slice
Makes 16 slices Hands-on time 20 min, plus cooling and chilling Oven time 50 min Specialist kit 20cm x 30cm baking dish
MAKE AHEAD
The tart will look its best on the day it’s baked.
You can make it a day ahead if you need to, though – cover and keep in the fridge, then bring to room temperature for an hour or so before serving.
KNOW- HOW
The custard should have a gentle wobble when it comes out of the oven. It will firm as it cools. Lightly beat, then freeze the leftover egg whites to use in other recipes.
• 150g unsalted butter, chopped, at room temperature
• 165g caster sugar
• 200g plain flour
• 4-6 rhubarb stalks, cut into 9cm pieces, plus 1 extra stalk, roughly chopped
For the custard
• 8 medium free-range egg yolks (see Know-how)
• 150g caster sugar
• 50g cornflour
• 1 litre whole milk
• 2 tsp vanilla bean paste
1 Heat the oven to 160°C fan/ gas 4. Grease the dish and line with baking paper, leaving a 2cm overhang on all sides.
2 In a stand mixer using the paddle attachment, beat the butter and 110g of the sugar, then beat in the flour to combine (or pulse the butter, sugar and flour in a food processor), then press the mixture evenly into the base of the prepared dish. Prick all over with a fork, then bake for 20 minutes or until golden.Reduce the oven temperature to 140°C fan/gas 3.
3 Meanwhile, for the custard, whisk the egg yolks, sugar and cornflour in a heatproof bowl until smooth. Put the milk and vanilla in a saucepan over a medium heat. Bring to just below the boil, then remove from the heat. Pour the hot milk mixture over the egg mixture, whisking slowly until combined. Return the mixture to the saucepan and set over a medium heat. Cook, stirring constantly with a whisk, for 5-6 minutes until a thick custard forms. Remove from the heat and cool for 5 minutes.Strain through a fine sieve, then pour over the base. Leave to cool for 10 minutes.