Rhubarb and custard tart
The tart flavour of rhubarb, subtle warming spice, and rich custard results in a harmonious combination perfect for a spring dessert.
Serves 8 • Prep 45 mins, plus chilling • Cook 55 mins
320g ready-rolled sheet all-butter pastry
400g rhubarb, cut diagonally into 5cm lengths
200g caster sugar
¼tsp mixed spice
1 orange, skin pared,
half juiced
3tbsp corn our
5 free-range egg yolks
350ml whole milk
150ml double cream
You will need:
24cm loose-bottomed tart case
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