One of the most classic combinations - rhubarb and custard - combine in this simple egg custard tart. Pastry is blind baked, then filled with rhubarb and the egg custard mix then baked until firm. This tart should still have a definite wobble when finished!
- 1 x sheet sweet shortcrust pastry
- 250g rhubarb
- 200g caster sugar
- 2 eggs
- 2 tbsp. milk
- 2 tbsp. flour
- 1/4 tsp. nutmeg
Roll the pastry until 5mm thick and then roll back over the rolling pin. Roll into a 23cm loose-bottomed pie tin and press into the edges of the tin into all of the corners. Trim so that there is at least 1 inch of pastry hanging over the edges of the tin. Prick the bottom, cover with greaseproof, fill with baking beans and bake at 200C for 10-15 minutes or until lightly golden. Discard the beans and paper and leave to cool.
Slice the rhubarb and spread evenly over the bottom of the pastry case.
Combine the sugar, nutmeg and flour in a bowl. Beat the eggs. Add the eggs to the mix and whisk until smooth. Gradually beat in the milk so that you have a smooth custard. Pour the custard evenly over the custard.
Cover the crust of the pie with foil so that it doesn't brown too quickly and bake at 180C for 50 minutes, then remove the foil and bake for another 10 minutes. Custard should be set with a wobble. If not, turn the oven down and bake at 160C for a further 15-20 minutes until fully set.