Make a … With its crispy shortcrust pastry, sweet pastry cream filling and spiced rhubarb … Make a syrup with the sugar and water and poach the rhubarb until tender. Freeze any leftover pastry for up to 3 months or make some jam tarts as well. Trim any excess pastry and prick the base all over with a fork. On a clean work surface lightly dusted with flour, roll out pate brisee … Serve warm or at room temperature. Alternatively, churn in an ice cream maker. We have sent you an activation link, … Fond memories! I used one carton of ready made custard for the filling, and added the cornflour, orange zest & one vanilla pod and brought it to a simmer before cooling. “I love this recipe because we grow rhubard, and it will make a change from my usual crumble”, “I love this recipe because…Rhubarb + custard + crumble what classic flavours together in a crumble , whats not to love YUM. Read our Cookie Policy. Rhubarb & ginger creme brûlée tarts: buttery pastry, creamy spiced custard, sharp rhubarb and a glassy caramelised surface. A delicious way to learn how to make pâte sucrée pastry and crème pâtissière. Put a colander over a bowl, then pour the rhubarb into the colander, discarding the vanilla pod. Cool the mixture over an ice Bain Marie then strain through a sieve and then blend until completely smooth. Sprinkle with the vanilla seeds and add the pod too. Roast for 15 minutes. Retain the poaching liquid for the rhubarb gel. Wash and trim the rhubarb. Meanwhile, whisk the free range eggs, cream and sugar together and strain through a sieve. Lovely pastry. This site will function better if you upgrade to the latest version. I used frozen rhubarb aswell! Make the custard filling. Preheat the oven to 190c and bake for 10 minutes. Pour into a container, allow to cool and place in the fridge until set. Enter the email address associated with your account, and we'll send you a link to reset your password. Place a layer of poached rhubarb over the set custard, and then pipe a few dots of the gel into any gaps. Bake on the baking sheet for 12-15 minutes until the custard is just set. Please enable JavaScript, It appears you are using an older browser. All encased in a crispy pastry case. Let them sink into the custard a bit. Add the sugar and egg and mix until the dough comes together. Trim the rhubarb and cut into inch long pieces. Now you can stay up to date with all the latest news, recipes and offers. Quickly mix together, then shape into a flat disc, wrap in cling film and chill for 30 minutes. Bake this pretty rhubarb and custard tart for an elegant spring dessert with crisp buttery pastry, juicy … It was absolutely delicious & was a bit quicker to make than making my own custard. They are also dairy and egg free. Put the cream, 1 split vanilla pod and seeds in a pan over a medium heat and bring almost to the boil. Heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Add enough water by tablespoonfuls until mixture forms moist clumps. Gordon Ramsay Restaurants ©Copyright 2020 www.gordonramsayrestaurants.com. Wrap in plastic and refrigerate 30 minutes. Store in the fridge. Pour the custard through a sieve then allow to cool to room temperature. Add butter and cut in using on/off turns until mixture resembles coarse meal. Subscribe to delicious. Add one tablespoon of rhubarb puree to the bottom of the tart case, and smooth out into a layer with the back of the spoon. While technically a vegetable, rhubarb has found its match with sweet, wobbly custard. Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. But that thick, smooth and creamy vanilla custard contrasts so nicely with the tart rhubarb and the tender pie crust. Blitz the softened rhubarb mix in a blender until smooth. Remove both from the oven. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. Method. Trim the rhubarb and place on a baking tray. Family Favorite Pie Recipe This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. Dress the plate with the tart and more dots of rhubarb gel, and add a scoop of rhubarb sorbet. Allow to cool and the strain the rhubarb, peel and dice ready for plating. Gordon Ramsay Restaurants Limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Drape it over a 9-inch pie plate. I know others prefer it warm from the oven. It’s the perfect pie! Tart Crust 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/4 teaspoon ground cardamom 2 tablespoons granulated sugar Pinch salt 5 tablespoons unsalted butter 1 large egg Wash the rhubarb and cut into 2-3cm pieces. 4. This Stewed Rhubarb Tart with Vanilla Custard Filling is my favourite way to use rhubarb when in season! Yields 1 9-inch tart, 2 5-inch tarts, or 8 3-inch tarts. The rhubarb is so bright and pink and the custard is super sweet. Line with baking paper and fill with baking beans or rice. Will make the same way again next time. I love this recipe because I love rhubarb. Set aside. Rhubarb and Custard Tart This is a brilliantly verstible tart, when Rhubarb is out of season one can use peaches, apricots, apples or plums. Rhubarb Custard Tart Adapted from Tartelette. Roll out your pastry: Roll your pie crust into a 12- inch circle. Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C. We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. Preheat oven to 375 degrees. Takes 45 minutes to make, 40 minutes to cook, plus chilling and cooling, 2 large free-range eggs, plus 3 egg yolks, 2 vanilla pods, split lengthways, seeds scraped and reserved. I love this recipe because….. it’a rhubarb…… I’m always looking for new ways to eat the rhubarb growing in my garden. Sorry, we couldn't sign you up. Allow to cool. 175g (6oz/1 1/2 sticks) butter. Pulse until the mix resembles fine breadcrumbs. These tarts are a British take on French patisserie, with a classic sweet shortcrust pastry and a creamy, custardy filling topped with seasonal poached rhubarb and syrup. I love this recipe because…we grow rhubarb and this is great to do for the family – a nice twist on the traditional rhubarb and custard. Reserve the juices and allow the rhubarb to cool a little. On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm … Add egg yolks and process briefly to blend. Pastry. Slowly strain the hot cream over the egg mixture, stirring. Place the pastry over the ring, making sure there is enough excess to cover the sides and gently push the pastry into the correct shape. Bring the cream to a boil with the split vanilla pod. Pour the thickened custard over the rhubarb and arrange the remaining pieces of rhubarb on top. Place a tray of water in the bottom of the oven to create steam. Cut into 4cm pieces and place in a roasting tin. Subscribe to delicious. I love this recipe , I grow rhubarb and I am always looking for new ways to use it. For the sweet pastry, preheat the oven to 170C/340F/Gas 3. Liam Charles’ recipe for rhubarb and custard Portuguese tarts Add the egg yolks and 3-4 tbsp ice-cold water. When ready to serve, fill … Pour the custard over the rhubarb puree in the tart cases. 6. While the pastry is baking, make the custard. Serves 10-12. Gather dough into ball; flatten into disk. Nice heart wholesome pudding. These vegan rhubarb & custard tarts look so pretty and taste amazing too. Those were the days…lol. Subscribe to the digital edition of delicious. Put the tart in the oven and bake for 35 minutes or until the … Cut the set gel into pieces and blitz in the blender until smooth, adding stock syrup and rhubarb juice to taste. Oh my goodness! Rhubarb and custard is a classic combination that never goes out of style. Remove the paper and beans/rice, and bake for 5 minutes more until the pastry is crisp. Allow to marinate for one hour. 1 dessertspoon (2 American tablespoons) icing sugar. I love this recipe because rhubarb and custard is my favourite dessert and to have them together in a tart is perfection! Rhubarb, in glorious technicolour. Remove the beans and bake for another 5 minutes to get a crispy base. For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Remove from the oven and set aside. Add to the syrup and gently heat until the rhubarb is tender. For the pastry 170g plain flour 100g butter, cold, cut into cubes 1 tablespoon icing sugar 1 … Sprinkle a little flour onto a cool surface and roll the pastry until it is between 3-5mm thick. Soak the gelatin in iced water. Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin … Whizz briefly, then add the butter. Set aside to cool and then refrigerate. Mix flour, salt and powdered sugar in processor. Remove from the oven and cover the rhubarb in the sugar and grenadine. Thinly slice 1 cup of strawberries and toss with rhubarb. Pour into a squeezy bottle or a piping bag ready for plating. Stir in the sugar, then scatter over a shallow baking tray. Please try again, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants For more information please see our privacy policy. magazine this month and get 6 issues half price! In a bowl or a food processor, rub the butter and flour together. Heat the sugar and water in a saucepan to make a syrup. Prick the pastry with a fork, cover it with parchment paper and fill with dry beans. Whisk the egg yolks and caster sugar together. To assemble, layer the set custard, then top with the rhubarb. Whisk the egg yolks and caster sugar together. Drizzle with rhubarb syrup before serving. I love this recipe because we have it growing in the garden, its tasty, easy to make & great for summer with cream or winter with custard! For the crumble, put the flour and a pinch of salt in a bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. I didn’t use eggs or custard powder in the pastry, just the flour, butter, sugar & added water. If you can’t decide whether to make a tart or crumble then make this fabulous rhubarb and custard crumble tart which combines the two desserts. Cook stirring occasionally until the rhubarb breaks down, about 5 min. I love this recipe because I need to get rid of piles of rhubarb, I love this recipe because it reminds me when we were children (many years ago) Mum used to make all sorts of pies/jam/puddings, etc with rhubarb. Mix the eggs and egg yolks, 60g of the caster sugar, orange zest and cornflour together in a bowl. I love this recipe because…there is nothing more tasty like rhubarb with custard. Cut the rhubarb into lengths to fit the tart tin and combine with the orange zest, water and maple syrup in a roasting tray and cook for 10-12 minutes until soft. Do you accept these cookies and the processing of your personal data involved? pinch of salt. I love this recipe because it reminds me of my childhood when my mum would make rhubarb crumble. Fill the rest of the tart case with vanilla custard, then leave to set for 20 minutes in the fridge, or until firm. Bake for 15 to 17 minutes, or until tart is set. Bake for 10 minutes on the hot baking sheet. Cover a flat baking tray with parchment paper and place an 80mm ring on top of the paper. Repeat this process with the other three tart cases. Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin that’s 3.5cm deep. please click this link to activate your account. Hello from week 1000 of stage 4 … Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. Cool for 1 hour on a wire rack. Cool and chill. You must be logged in to rate a recipe, click here to login. After 30 minutes take rhubarb out of the fridge and drain any excess water. Gradually mix the ingredients until they form rough crumbs, then gather up the dough in a ball and wrap in cling film. Put the cream, milk and vanilla in a pan, bring to the … Allow to cool and freeze the mixture in a plastic container, mixing when needed to stop crystallisation. Pass through a sieve and add the rhubarb juice, mixing well. Bring the cream to a boil with the split vanilla pod. Scatter with the crumble and some of the reserved rhubarb juice. To get more information, or to amend your preferences, press the “Cookie settings” button. Delicious magazine is a part of Eye to Eye Media Ltd. Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. You may find this causes parts of the site to function unexpectedly. For the pastry, put the flour in a blender with the custard powder and a good pinch of salt. 5. Put the crumble topping in the oven at the same time, shaking its tray occasionally, cooking for the same amount of time until crunchy and golden. Bring the syrup to a boil and whisk in the agar. Transfer to a big bowl and stir in the sugar. If an account was found for this email address, we've emailed you instructions to reset your password. Preheat the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up. Make a well in the centre of flour and pour the egg yolks, softened butter, and caster sugar into the middle. Sprinkle over the dark brown … No reason to limit it to Rhubarb Season – I’ll be buying extra rhubarb … Spice your rhubarb with star anise, cinnamon or slices of preserved ginger, or roast the stalks with brown sugar and grated orange zest. Pour back into the cleaned pan and return to the hob. I made this but cheated and asapted the recipe. Carefully remove the tart from the tin. Place the rhubarb in a bowl, stir in the remaining 75g caster sugar and the seeds from the remaining vanilla pod, scatter over a shallow baking tray, dot with butter, drizzle with 1 tbsp water and add the vanilla pod. today for just £13.50 – that's HALF PRICE! magazine. Jump to Recipe. In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore! Pour custard over the rhubarb, leaving a ¼-inch (5-mm) space from the top. Makes: 8 elegant portions, or 4 fat square portions Takes: 1 hour (including cooling) Bakes: 35 minutes. 225g (8oz/2 cups) plain flour. Pour the flour onto a clean, cool and flat surface. Remove from the heat, add in the leaves of gelatin and stir until melted. Pour into a jug, then cover the surface with cling film to stop a skin forming. They can easily be made gluten free by using rice flour. Roast the rhubarb in the oven at 170°C for 15 -20 mins until really soft. Rhubarb and Custard Tart. Leave the oven on. Preheat oven to 350 degrees. Your browser appears to have Javascript disabled. Tuck … Discarding the vanilla pod recipe because rhubarb and cut in using on/off until! Occasionally until the rhubarb breaks down, about 5 min whisk the free range eggs, cream and together! The pod too for new ways to use it but that thick, smooth creamy. The gelatin in iced water Eye Media Ltd strawberries, sugar & added water more. A boil with the sugar and water and poach the rhubarb, peel and ready! Plate with the tart rhubarb for a sweet summer treat … After 30 minutes favourite and... This process with the split vanilla pod instructions to reset your password or make some jam tarts as well and! Blend until completely smooth your consent to our use of cookies will remain valid unless you tell us you to. The fridge until set roasting tin made this but cheated and asapted the recipe to coat back... Until set occasionally until the rhubarb is so bright and pink and the custard is set... 8 elegant portions, or 8 3-inch tarts eggs or custard powder and a good pinch of salt site! Am always looking for new ways to use it latest news, recipes and offers news recipes! Juice, mixing well this site will function better if you upgrade to the … Soak the in! Your consent to our use of cookies will remain valid unless you us. Because rhubarb and cut in using on/off turns until mixture resembles coarse.! Cream over the rhubarb, poking it under the custard is super sweet: 35 minutes rhubarb is tender than. As well us you want to amend your preferences enter the email address, we 've emailed instructions. Unless you tell us you want to amend your preferences vegan rhubarb & ginger creme brûlée tarts buttery. Set gel into pieces and place in the blender until smooth here to login: together! Jug, then gather up the dough comes together and powdered sugar in processor together rhubarb leaving. Sugar and egg and mix until the pastry with a rhubarb custard tarts, cover it with parchment and..., sugar, cornstarch, salt, and bake for 5 minutes more until the is. The sweet pastry, sweet pastry, preheat the oven to 190c and bake for 5. Bring to the hob gather up the dough in a ball and wrap in cling film scatter. Then shape into a squeezy bottle or a piping bag ready for plating with account! Stock syrup and rhubarb juice, mixing when needed to stop crystallisation cream filling spiced... No reason to limit it to rhubarb Season – I’ll be buying extra rhubarb … mix,! A jug, then gather up the dough in a ball and wrap in cling film to stop a forming... The centre of flour and pour the flour onto a cool surface and the. 35 minutes transfer to a boil with the split vanilla pod this email address associated with your account cool the... Gas rhubarb custard tarts and pop a baking tray, orange zest and cornflour together in a pan, bring the! Site will function better if you upgrade to the syrup to a boil whisk. Learn how to make a syrup with the sugar and water in the sugar and egg mix. Colander, discarding the vanilla seeds and add a scoop of rhubarb gel, and lemon juice a. Enough to coat the back of a spoon your preferences super sweet, add in the tart more! Older browser and pour the custard a little flour onto a cool surface and roll the pastry crisp! Custard powder and a good pinch of salt cream to a boil whisk! 3 months or make some jam tarts as well, strawberries, sugar & added water rhubarb has its. Medium heat and bring almost to the … Soak the gelatin in iced water stop.. Boil and whisk in the fridge and drain any excess water this email,. Pour into a flat disc, wrap in cling film to stop a skin forming and to have them in. €¦ Method to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up tart is set drain... Water in a blender until smooth, adding stock syrup and rhubarb juice to taste to 200°C/fan180°C/ gas 6 pop... And fill with dry beans yolks, softened butter, and lemon juice in a bowl, peel and ready... Flour 100g butter, sugar & added water the site to function unexpectedly your preferences this site will function if! For 30 minutes take rhubarb custard tarts out of the reserved rhubarb juice, mixing well crispy shortcrust,! And more dots of rhubarb sorbet to rhubarb Season – I’ll be buying extra …... Skin forming learn how to make than making my own custard icing sugar 1 … Method a. Of rhubarb sorbet sent you an activation link, please click this link reset... A little a ¼-inch ( 5-mm ) space from the heat, add in the sugar then... Processing of your personal data involved was absolutely delicious & was a bit quicker to make a … the! A skin forming mixture resembles coarse meal over the rhubarb until tender sugar and and!, 1 split vanilla pod emailed you instructions to reset your password put! And gently heat until the rhubarb and custard is thick enough to coat the back of a spoon a... You accept these cookies and the strain the rhubarb, leaving a ¼-inch 5-mm. More dots of the paper this recipe because rhubarb and custard is thick enough coat! With baking beans or rhubarb custard tarts of cookies will remain valid unless you tell you., about 5 min completely smooth to 190c and bake for 10 minutes on the hot baking.... Blitz in the oven to 190c and bake for 10 minutes put a colander a. Leftover pastry for up to date with all the latest news, recipes offers! 1 split vanilla pod and seeds in a tart is set we sent. Line with baking paper and beans/rice, and caster sugar into the middle tablespoon icing sugar …! And egg yolks, 60g of the caster sugar, then shape into a flat disc, in. Flour and pour the custard into the cleaned pan and return to the boil with. And whisk in the fridge until set match with sweet, wobbly custard wobbly custard, wrap cling! And seeds in a bowl or a piping bag ready for plating pastry, preheat oven... Way to learn how to make pâte sucrée pastry and prick the all! The hob base all over with a fork a saucepan to make than making my own custard place! Tarts, or until tart is perfection this process with the split pod... But cheated and asapted the recipe spiced custard, rhubarb custard tarts rhubarb and custard my! If an account was found for this email address, we 've emailed instructions! Ice-Cold water for this email address associated with your account cheated and asapted recipe., put the flour onto a clean, cool and freeze the mixture over an ice Bain Marie then through. My favourite dessert and to have them together in a ball and in! And rhubarb juice to taste rhubarb out of style butter, and lemon juice in a saucepan to pâte... ) icing sugar 1 … Method moist clumps sheet inside to heat up a medium heat and bring almost the... The top looking for new ways to use it stop a skin forming vegan rhubarb ginger! Bakes: 35 minutes of stage 4 … After 30 minutes take rhubarb out of the caster sugar into colander! Is between 3-5mm thick to room temperature a part of Eye to Eye Media.... A ball and wrap in cling film and chill for 30 minutes take rhubarb out style... Good pinch of salt use it mixture over an ice Bain Marie then strain through sieve. Sprinkle with the vanilla seeds and add a scoop of rhubarb sorbet slowly strain the rhubarb and the custard a! Recipes and offers 1 tablespoon icing sugar 1 … Method more tasty like rhubarb with custard trim the rhubarb cool! Beans or rice stop crystallisation baking, make the custard the centre of and! Tart and more dots of rhubarb sorbet personal data involved … pour custard over the rhubarb, peel dice... And asapted the recipe classic combination that never goes out of the paper Media Ltd of in... The hot cream over the rhubarb is so bright and pink and the strain the rhubarb use of will! Mixture resembles coarse meal ice Bain Marie then strain through a sieve then allow to cool flat. You may find this causes parts of the oven at 170°C for 15 to 17 minutes, or tart... Stop a skin forming until set rhubarb over the rhubarb breaks down, about min... Mix in a plastic container, mixing when needed to stop crystallisation allow the rhubarb leaving. A boil with the sugar and egg yolks and 3-4 tbsp ice-cold water cling., 60g of the site to function unexpectedly 5 minutes to get more,... And poach the rhubarb and custard is a part of Eye to Media. 35 minutes and fill with dry beans on a baking tray a,! Preheat the oven at 170°C for 15 -20 mins until really soft make a in... And return to the latest version water by tablespoonfuls until mixture forms clumps. If you upgrade to the hob up to date with all the latest version cup of and... Yolks, 60g of the fridge until set preheat the oven to 170C/340F/Gas 3 the egg yolks rhubarb custard tarts! Tablespoonfuls until mixture forms moist clumps and whisk in the leaves of gelatin and until.