Very pretty and so tasty, this is a lovely teatime treat or pud.
For the topping:
500g (1lb) rhubarb
Juice of 1 lemon
125g (4oz) caster sugar For the pastry:
1 x 375g pack ready made sweet shortcrust pastry For the custard:
300ml carton double cream 2 large free-range eggs
50g (1½oz) caster sugar Few drops vanilla extract
Cut rhubarb into lengths 1
the width of a 35 x 12cm (14 x 4½in) fluted tart tin. Pour 300ml (½pt) water into a sauté pan and add the lemon juice and sugar. Heat until sugar dissolves, then bring to the boil. Add the rhubarb and bring back to the boil. Simmer for 1 min, remove from heat and leave to cool, then transfer to a non-metallic dish and chill.
Line tart tin with pastry, 2
prick base with a fork and chill for at least 30 min.
Set oven to 180C/Gas 4 and put a baking sheet in to heat. Line pastry case with baking parchment and baking beans. Place tin on hot baking sheet and cook for 15-17 min, then remove from oven.
remove parchment and
beans, and bake tart case for 5-7 min or until golden brown. remove and turn down oven to 150C/Gas 2.
Pour cream into a pan and 4
beat in eggs, sugar and vanilla. Warm slightly, strain and pour into pastry case.
Bake for 20-30 min, until
filling is set with a slightly wobbly centre. remove from oven, cool for 5 min, then remove from tin. Arrange rhubarb on top of tart. Boil remaining juices to reduce to thick syrup and spoon over. Serve warm or at room temperature.
Per Serving: 695 cals, 49g fat, 25g sat fat, 54g carbs