Rhubarb and Custard Tart with Pistachios
Serves
Class="fa Fa User">10
People
Prep Time
100
Minutes
Cooking Time
59
Minutes
CUISINE
COURSE
Baking
Method
Make The Pastry Shortcrust
Into Butter Sift Large Your And Bowl And Toss In Then With Into Flour Fingertips The Flour The Rub The Salt Cubes, In Cut A
Tough If Mixture Cool Everything Finished The Pastry Melt, The Stop Is As The Coarse Icing Looks As The Possible; Add To When Allowed Keep Like Be May Breadcrumbs, Sugar Fat
A Some Whisk Easier If The Be Your And And Can Evaporates A To Crisper, Shape And Handle Discard Of Resulting You To Tough The A Few A Together, Bring Out The Oven In Collect Liquid Fork More The Handle You May Or Drops Roll More Water With Then Pastry Rather This Just Crust And Add The Using Shorter To Stir, Fork Is And Need Ball Pastry Into Enough Water The Damp Can It Liquid Crust Will Yolk As Shrink Well Out, Give Way To Of Egg Pastry Judge Hands, Egg Add More Difficult The Drier Although Accurately
1 Fridge The Keep Leave Freezes Parchment And Wrap Before And Well In For The At To It For Least Paper Using A In Week Fridge In Hour Also Relax Will
A Blind Oven And Oven Egg Minutes To Paper Tart Removable 180°c/gas Tart Little In 4 4 20 Dried And 15 Moderate With The The 3 Paper For 10 And Or And A The And Paint Line With For Remove Return Base With A Tin Fill Beans Minutes Minutes (or A Line Chill Tins), Bake Wash Mark For With Beans,
The Pattern Sugar A Of Rhubarb Caster With Arrange On Base 1 The Shell 2 Sprinkle Evenly In Tablespoons Tart The Cut Or Chevron
Over Mixture The Well, Add And Custard For Set Vanilla Extract, Sugar The Cream This Preheated The The Cooked Tablespoons Until Fully In Is Rhubarb Cook With Strain Minutes The Whisk 35 Oven And Is 3 And Rhubarb The Eggs The
With Warm Whipped Chopped Pistachios Scatter A Of Cream Serve Bowl Softly Coarsely With
Ingredients
pastry
225g Flour Plain
Salt Pinch Of
175g Butter Soft
Sugar 1 Dessertspoon Icing
To Or Yolk Egg Little A Beaten Bind Egg And Water
filling
Cut Pieces Or Into More 600g Small Rhubarb, Little A
2 Tablespoons Sugar 1 Caster
Eggs Small 3 Large Or 2
Sugar Caster 3 Tablespoons
Teaspoon Pure Vanilla Extract 1
Cream 300ml
garnish
Pistachio (optional) Chopped Nuts 45g Coarsely
to Serve
Softly Whipped Cream
Tins 18cm Or 2 30 5cm X Tart 1 X Tin Tart
Method
Make Shortcrust The Pastry
Salt The With Toss And Bowl Into In Your Large A Sift Fingertips Flour Butter The In Cubes, Flour Into Rub And Cut The Then
To The Looks Coarse May Be Finished Tough Keep If Mixture Stop Fat Icing When Sugar Like As The Is Breadcrumbs, The Cool As Everything Possible; Add Melt, Allowed The Pastry
A To Evaporates Tough Damp Shorter Water Ball This The Liquid And More The Will Judge Bring Liquid Well A Shape Can It You With May Together, The The More Stir, Into Rather Accurately Using And Water Just Handle Your Out, And Drier You Pastry Yolk As Of Although In Add Add Need Difficult Easier Fork Hands, Pastry Out A Oven Then Handle Is Whisk More The Discard Fork The Some If Roll A Crust Give Egg And Way Enough Collect Of Pastry Or Resulting Be To Crisper, And Few To The Can Shrink Drops To Egg Crust
Wrap Leave A Least It In In Keep Also 1 For Before Parchment Using At For Freezes Fridge To Hour In And The Relax And Paper Well The Week Will Fridge
In The 180°c/gas Minutes Or 15 The For Return (or And For With Base Removable With With To And Chill A Dried Tins), Moderate Remove The Tart 4 A Little And For With Minutes Line Beans, Line Wash A Egg Beans Minutes Fill And 3 Paper Tin 10 Blind Paper A 20 Paint Oven Tart Bake 4 Mark And Oven
Pattern Arrange With Base Of The Evenly Rhubarb 1 A Caster Chevron Shell Tablespoons The Tart On Sugar Cut Or Sprinkle In The 2
Whisk Well, Tablespoons The The In The Eggs Fully And Custard Until Cook Add Vanilla And Over The Oven Cream 3 For Mixture Rhubarb Minutes Is Cooked Set Preheated Is And The Strain Sugar With Extract, Rhubarb 35 This The The
Cream Whipped Scatter Serve Softly Coarsely A Bowl Pistachios Chopped With With Warm Of