Rhubarb & Custard Tart

serves 6–8

PREPARATION TIME: 20 minutes, plus 1 hour 10 minutes resting

COOKING TIME: 25 minutes to blind-bake the tart case, 8 minutes for the rhubarb and 15 minutes to bake the tart as a whole

SPECIAL EQUIPMENT: 20 cm (8 in) tart ring, 2 cm (¾ in) deep, plus a blowtorch if you have one

PLANNING AHEAD: To save energy, you can prepare and macerate the rhubarb 1 hour before finishing the tart. That way, you can cook it while preheating the oven and preparing the blind-baked shortcrust pastry case.

For this tart, you can use either forced rhubarb in the early part of the year, which is pink, tender and sweet, or the typical garden rhubarb from late spring onwards, although you may need to add a little more sugar when marinating the stems. For me, both are delicious. 

INGREDIENTS:

• 1 x 20 cm (8 in) blind-baked Shortcrust Pastry Tart Case (see below)

• Icing (powdered) sugar, for dusting 

  Bake with Benoit Blin: Master Cakes, Pastries and Desserts Like a Professional Benoit Blin

For the rhubarb:

• 380 g (13 oz) trimmed forced rhubarb

• 100 g (3½ oz/scant ½ cup) caster (superfine) sugar 

For the tart filling:

• 1 egg

• 15 g (½ oz) caster (superfine) sugar

• 1 lemon

• 65 g (2¼ oz/¼ cup) double (heavy) cream 

PREPARATION:

FOR THE RHUBARB

1. Wash the rhubarb stems and cut them into 2 cm (¾ in) chunks (if using garden rhubarb, you may also want to peel off the big shoots if the skin feels a bit stringy). Place them into a small baking tray and scatter over the sugar, then cover and leave to macerate for about 1 hour.

2. Preheat the oven to 160°C fan (320°F).

3. Transfer the rhubarb to the oven and cook for about 8 minutes, or 10–12 minutes if using garden rhubarb. Remove from the oven and leave to rest on the side for 10 minutes to finish cooking through. Tip into a large sieve over a bowl to drain and collect the cooking liquor (see Chef’s Touches).

FILLING & BAKING

1. In a medium bowl, whisk together the egg, sugar, and a very small amount of lemon zest. Add 40 g (1½ oz/2½ tablespoons) of the reserved rhubarb cooking liquor and the cream.

2. Increase the oven temperature to 170°C fan (340°F).

3. With a spoon, arrange the drained rhubarb chunks nicely all over the blind-baked tart case. Cover the rhubarb with the egg mixture, making sure it reaches up to the edges of the case. Bake for 14–15 minutes, or until the custard cream sets on top. Remove the tart from the oven and leave to cool for at least 20 minutes. Using a small sieve, generously dust icing sugar all over the tart and slightly caramelise the centre with a blowtorch, if desired, before serving. This is best enjoyed on the day, but will keep for up to 2 days stored in an airtight container. 

SHORTCRUST PASTRY TART CASE

makes 500 g (1 lb 2 oz) pastry dough or 2 x 20 cm (8 in) tarts

It does what it says ‘on the tin’.

PREPARATION TIME: 15 minutes, plus 45 minutes resting

COOKING TIME: 25 minutes

SPECIAL EQUIPMENT: Mixer with paddle attachment

CHEF’S TOUCHES: You can also divide the whole pastry recipe into two equal parts, flatten into squares, roll in cling film (plastic wrap), and keep in the freezer. When needed, remove from the freezer and place in the refrigerator for 2–3 hours to defrost.

If using cling film (plastic wrap) to blind-bake, please make sure your cling film (plastic wrap) is PVC. If not, use baking paper.

INGREDIENTS:

• 250 g (9 oz/2 cups) plain (all-purpose) flour

• 125 g (4½ oz) cold unsalted butter, diced into 1–2 cm (½–¾ in) cubes, plus extra for greasing

• 40 g (1½ oz/3¼ tablespoons) caster (superfine) sugar

• 6 g (⅛ oz/1 teaspoon) salt

• 15 g (1 tablespoon) water

• 5 g (⅛ oz/1 teaspoon) lemon juice

• 1 large egg, beaten 

PREPARATION:

MAKING THE PASTRY

1. In the mixer with the paddle attachment, combine the flour and the butter cubes on a low speed until a breadcrumb texture.

2. In a small bowl, dissolve the sugar and salt in the water with a whisk. Add the lemon juice and the beaten egg. Add this mixture to the flour and butter and combine on a low speed for a couple of minutes. Transfer the dough onto the work surface and, without working the dough too much, finish binding the mixture, pushing it down on the surface using the palm of your hand until smooth.

3. Transfer the dough onto a tray lined with baking parchment and flatten by hand. Cover with cling film (plastic wrap) and rest in the refrigerator for at least 45 minutes.

LINING & BLIND-BAKING A TART CASE

1. With your finger, spread a bit of butter around the inside of a 20 cm (8 in) tart mould or ring and place the tart ring on a baking mat or baking parchment.

2. Roll half the dough (or about 250 g/9 oz) into a 2.5 mm (1⁄16 in) thick disc. Place the pastry into the tart ring, pushing the dough down carefully so it reaches into the ring base corner. Before trimming it, create an extra lip of dough at the top of the ring, gently pinching 1 cm (1⁄2 in) of dough between your thumb and your index finger all around the top. Pass the rolling pin over the top and cut away the excess dough. Gently press downward on the fatter edge to secure the dough well in place. Using a paring knife held at an angle, trim away the edge of the tart neatly around the top of the ring for a neat finish. Rest in the refrigerator until needed.

3. Preheat the oven to 170°C fan (340°F).

4. Line the tart case with a double layer of cling film with enough excess to cover the tart twice over. Fill the lined tart to the top with dried beans or uncooked rice and fold over the excess cling film to trap the rice or beans inside.

5. Bake the tart case for about 20 minutes. Remove the rice/beans pouch from the pastry case, then bake for a further 5 minutes. Remove the blind-baked tart from the oven and set aside until needed.

Excerpted with permission from Bake with Benoit Blin: Master Cakes, Pastries and Desserts Like a Professional by: Benoit Blin published by ‎Hardie Grant Publishing, August 2024, RRP $40.00 Hardcover.

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