- Pastry (this will make more than you need but it will freeze well)
- 700g strong white flour
- 220g icing sugar
- 280g butter
- 1 egg
- 100g cold water
- Poached Rhubarb
- 250g of caster sugar
- 400g of rhubarb
- 100g white wine (optional)
- Custard tart filling
- 18 egg yolks
- 1L whipping cream
- 150g caster sugar
- Nutmeg whole
If you’re looking for a tasty seasonal dessert to enjoy this easter take a look at this gorgeous egg custard tart with poached Yorkshire rhubarb.
- Mix the flour, sugar and butter until evenly combined and resembles breadcrumbs.
- Whisk the egg and add the water and knead gently.
- Rest in the fridge for at least one hour before use
The Poached Rhubarb
- Mix the caster sugar with 100ml of water (200ml if not using wine) and the white wine in a saucepan and bring to the boil
- Meanwhile, cut the rhubarb into 10cm batons. Add the batons to the boiling sugar syrup, then immediately remove the pan from the heat. Leave the rhubarb batons in the syrup as it cools
- Use a slotted spoon to remove the rhubarb batons from the syrup. Serve immediately, or chill and store until needed
The Egg Custard Tart Filling
- Roll the pastry into the tart case and blind bake at 165ºc for 45 minutes or until the pastry is cooked.
- Turn the oven down to 140ºc and carefully pour in the custard filling and finely grate some nutmeg over the top and cook for about 40 minutes. It should be just set but with a small amount of wobbly left in it.
- Leave to cool and serve with the poached rhubarb.