Roasted rhubarb and custard tart

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How to make Roasted rhubarb and custard tart

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 8 stems rhubarb
  • 3/4 cup (155g) caster sugar
  • 1/3 cup (80ml) water
  • 1 cinnamon stick
  • 2 star anise

Crème pâtissière

  • 1 vanilla bean, split
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (375ml) milk
  • 3 egg yolks
  • 1/2 cup (100g) caster sugar
  • 2 tablespoons plain flour

Pastry

  • 125g chilled butter, chopped
  • 1 cup (150g) plain flour
  • 1/3 cup (40g) almond meal
  • 1/4 cup (45g) icing sugar mixture
  • 1 egg yolk

Method

  • Step 1 To make the pastry, place butter, flour, almond meal and icing sugar in the bowl of a food processor; process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Refrigerate for 15 minutes to rest.
  • Step 2 Preheat oven to 200°C. Roll pastry out to a 4mm-thick rectangle. Line a 12x36cm rectangle tart tin with removable base with pastry. Use a small, sharp knife to trim the edge. Refrigerate for 30 minutes to rest.
  • Step 3 Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden brown. Remove from oven and set aside to cool. Reduce oven to 150°C.
  • Step 4 Use a small, sharp knife to cut rhubarb into 10cm lengths. Place in a roasting pan. Sprinkle with sugar and water and add cinnamon and star anise to the pan. Bake in preheated oven for 30 minutes or until rhubarb is tender. Remove from oven and set aside to cool to room temperature.
  • Step 5 To make the crème pâtissière, use a small, sharp knife to scrape the vanilla bean. Combine the vanilla bean and seeds, cinnamon and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse.
  • Step 6 Whisk together the egg yolks, sugar and flour in a medium bowl. Gradually whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring, for 4-5 minutes or until mixture boils and thickens. Strain through a fine sieve into a bowl and cover the surface with plastic wrap. Place in the fridge to chill.
  • Step 7 Spoon crème pâtissière into pastry. Top with rhubarb and drizzle with any pan juices.

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