Egg custard tart with roasted rhubarb
Artisan baker Paul Barlow-Heal, dessert devotee and founder of Cotswold Baking, shares special recipe for gluten free sweet pastry, roasted rhubarb and egg custard, making this gorgeous egg custard tart!
(Prep: 30 mins [see pastry] – Cooking: 55 mins – Makes: one large tart)
Gluten Free sweet pastry (always make 24hrs before needed)
• 500 grms gluten free plain flour ( I use doves)
• 225 grms diced unsalted butter
• 110 grms caster sugar
• 1.5 tsp xantham gum
• 2 large eggs
• 75 mls milk
• ¼ tsp Vanilla extract
• Good pinch sea salt
• 1 egg for sealing
1. Place flour, xantham gum, caster sugar and diced butter into a machine mixing bowl and blend until mix resembles fine breadcrumbs and butter is incorporated.
2. Whisk eggs and milk together with salt and vanilla. Pour onto the flour and butter and mix on slow speed until the dough comes together. The mix will seem wet, this is normal.
3. Transfer the dough to a container, cover with clingfilm and store overnight in the fridge
4. Remove the dough from the fridge and on a lightly floured surface gently knead the dough to make it pliable. Don’t worry about over working it. There is no gluten in it so this will not happen. The enemy of gluten free pastry is warmth, because it is soft it will become very difficult to work with quite quickly.
5. Roll out the dough using gluten flour or rice flour as a dusting, and roll to about 3ml thick, then line your 10” loose bottom tart case making sure the pastry is tucked nicely into the edges of your tart case, and trim away the overlapping pastry, but don’t throw this away. You can reuse as it will not get tough.
6. Prick the bottom of the pastry case with a fork then place in the fridge for 20 mins to firm up.
7. Line the pastry case with a circle of baking parchment and baking beans ( I use uncooked rice) and bake in a pre-heated oven at 160 C for about 20 mins then remove the parchment and bake for a further 10 mins.
8. Gluten free pastry does not take on a golden colour like normal pastry, it does stay quite pale. Remove from the oven, leave to cool slightly then brush the inside of the case with some of the 1 remaining beaten egg ensuring it is nicely sealed then bake for a further 2/3 mins to cook the egg glaze. Leave to cool
• 500 grms rhubarb
• 80 grms light soft brown sugar
• Zest of 1 lemon
1. Wash and trim the ends of the rhubarb, then cut into 2” lengths. Place the rhubarb in a bowl and add the zest and the sugar. Toss the ingredients together.
2. Place the rhubarb onto a shallow baking tray lined with two layers of baking parchment then cover with another piece of parchment and place in a preheated oven at 180c and cook for 15 mins.
3. Remove the parchment and check the rhubarb, it should be tender, but not mushy. If it needs more cooking, place back in the oven for a further 5 mins. Remove from the oven and leave to cool.
• 10 Egg Yolks
• 3 whole eggs
• 425 mls double cream
• 425 mls milk
• 160 grms caster sugar
• 1 vanilla pod
• Nutmeg for grating
1. Place the cream and milk with half the sugar and split vanilla pod into a saucepan and bring slowly to a boil.
2. Whisk the egg yolks and whole eggs together with the remaining sugar. When the cream mix has come to the boil pour a third onto the egg mix whilst whisking in, then finally add the rest of the liquid stirring until all incorporated.
3. Pass the mix through a fine sieve.
4. Place the tart case into a preheated oven at 140c for a couple of minutes then leaving the tart case in the oven slowly pour your egg mix into the case, taking care not to over fill the case or spill any.
5. Once the tartf case is completely full ,grate some fresh nutmeg on top and bake for about 30/40 mins, (this can vary depending on your oven.
6. If the mix starts to bubble around the edges turn down your oven until there is a slight wobble in the centre of the tart. Remove from the oven and leave to cool in the tin on a wire rack.
7. When completely cool place the tart in the fridge and chill to set.
To serve, cut a nice slice of the tart and serve with some roasted rhubarb and its cooking liquor and a spoonful of full fat crème fraiche.