Rhubarb & strawberry custard tart
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.
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.
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.
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.
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.
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.