Rhubarb & straw­berry cus­tard tart

Nadia - - FOOD IN SEASON -

Ready in 1 hour 40 min­utes | Serves 8-10

2 sheets ready-rolled sweet short pas­try 1½ cups milk 1½ cups cream ¼ cup caster su­gar 1 tsp vanilla ex­tract 1 Tbsp or­ange zest 3 Tbsp cus­tard pow­der 2 egg yolks, beaten 6-8 stalks rhubarb, halved or cut into 6cm lengths 6-8 straw­ber­ries, thickly sliced 2 Tbsp cin­na­mon su­gar (see tip, be­low right) 2 Tbsp rose wa­ter 1

Join pas­try sheets and line a 26cm loose-bot­tom tart tin, trim­ming neatly. Chill in the fridge for 30 min­utes.

2

Pre­heat oven to 180°C and cook pas­try shell for 12-15 min­utes or un­til golden and evenly cooked (turn the tin half­way through). Set aside to cool com­pletely.

3

For cus­tard, com­bine 1 cup of milk with the cream in a medium-large saucepan. Add su­gar, vanilla and or­ange zest and bring to a sim­mer, stir­ring to dis­solve su­gar. Com­bine re­main­ing

½ cup milk with cus­tard pow­der and add to milk mix­ture, stir­ring un­til thick and smooth. Stir in egg yolks and cook for a fur­ther 1 minute, then re­move from heat.

4

Trans­fer to a cold glass bowl and cover with food wrap (lay it over the sur­face to pre­vent a skin form­ing). Let cool then re­frig­er­ate un­til thick and spoon­able.

5

Heat oven to 180°C. Lay rhubarb and straw­ber­ries on a lined roast­ing tray and sprin­kle with cin­na­mon su­gar and rose wa­ter. Roast for 10-15 min­utes or un­til fruit starts to caramelise and rhubarb is ten­der. Set aside to cool.

6

When ready to serve, re­move tart shell from tin and spoon in the cold cus­tard. Top with rhubarb and straw­berry slices and driz­zle with the pink juices.

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