Rhubarb Purée Custard Tart

Use Purée Rhubarb, Frozen, Boiron (1kg) to make this recipe. Rhubarb purée gives custard tart a tart fruit layer without stringy fibres. Reduce it before filling the pastry, then bake the vanilla custard gently so the two layers stay distinct.

At a glance

• Yield: 10
• Preparation: 35 minutes
• Cooking: 45 minutes
• Chilling or freezing: 3 hours

Purée Rhubarb, Frozen — Boiron (1kg)

£20.49

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Ingredients

• 300g rhubarb purée, thawed
• 90g caster sugar, divided
• 1 tsp cornflour mixed with 1 tbsp cold water
• 1 baked 23cm sweet pastry case
• 300ml double cream
• 200ml whole milk
• 4 large egg yolks
• 2 large eggs
• 1 tsp vanilla extract
• 1 pinch fine sea salt

Method

1. Simmer the purée with 50g sugar for eight minutes. Stir in cornflour slurry, cook for one minute and cool completely.
2. Heat the oven to 150°C fan. Spread the rhubarb mixture over the pastry base.
3. Warm cream and milk until steaming. Whisk yolks, eggs, remaining sugar, vanilla and salt, then gradually whisk in the hot dairy.
4. Strain the custard into the pastry case and bake for 30 to 35 minutes until the centre still trembles slightly.
5. Cool, then chill for at least two hours before slicing.

Why this recipe works

A thickened fruit layer prevents excess rhubarb water soaking the pastry or thinning the custard. Gentle heat gives the egg custard a smooth set.

Practical tips and variations

• Cool the rhubarb layer before adding custard.
• Pour custard into the case while it is already on the oven shelf to avoid spills.
• Do not bake until completely rigid; residual heat finishes the set.

Serving and storage

Cover and refrigerate for up to two days. Serve chilled or slightly cool.

Frequently asked questions

Why is my custard tart watery?

The rhubarb may not have been reduced enough or the tart may have been sliced before chilling.

Can I use ready-made pastry?

Yes. Blind-bake it fully before adding the fillings.

Can I freeze this tart?

Freezing is not recommended because baked custard can release water after thawing.