Rhubarb and custard Tart

Guess what season it is kids?? Rhubarb season. I really think people don’t give this lovely vegetable enough credit. It goes great with fish, and makes lovely tart desserts, and it is possibly the easiest gigantic weed you’ll ever grow. I made some delicious rhubarb and custard tarts this weekend. My large tart was beautiful, and delicious however making this into mini tarts was the best option because its just a little impossible to serve them in pie slices.

For the rhubarb puree

4 large (deep red if you can) stocks of rhubarb

1 cup sugar

the juice and zest of 2 limes

1 cup of water

1 tsp salt

1 tsp flour

Put the rhubarb, sugar zest and juice in a sauce pan and mix the ingredients together. Add the water and bring it to a boil, occasionally stirring it. Once your rhubarb has softened drop the heat to medium low, add the salt and flour, let it simmer for about 30 more minutes, occasionally stirring it, and remove it from the heat.

rhubarb and custard (10)

For the custard

8 egg yokes

2 cups milk

2 cups heave whipping cream

1/2 cup of sugar

2 vanilla beans

This portion is adapted from Jamie Oliver’s version. The only real difference is I love the taste that the little seeds put out. The whole bean was just not enough the first time I made it.  Whisk your egg yokes and 1/4 cup of sugar until they thicken. Slice open your vanilla bean and scrape out the magical insides. Put your milk, cream, vanilla bean seeds, and the rest of the sugar into a medium sized sauce pan, and bring it to a boil. As soon as it boils, remove it from the burner and set it aside to cool for about 5 minutes. Add the cream to the egg mixture approximately 1/2 a cup at a time whisking in the ingredients as you go. Once you have finished, add the the mixture back into the sauce pan and put it on medium. Stir it constantly until just barely begins to simmer, and then remove it from the burner. It if curdles, pour it into a bowl, and take your whisk to it. Those little bastards can be beat back down. Set it aside to begin to cool. It should be thick, like a light gravy.

For the crust

1 1/2+ cups flour

1/2 cup cold butter cut into cubes

1/4 cup sugar

1/2 tsp salt

1/2 to 1 tsp cold water

Quickly mix the flour butter and salt together, until it forms into little nuggets of dough, add in the water, and kneed it once or twice to form it into  once big ball Separate it into 4 balls, roll them out, and gingerly place them into your little tart pans. Bake it at 350 for 15 minutes. Remove the pie crust from the pan and set it aside to cool.

Now for the grand finale. Place a layer of custard in the bottom of your tartlets, then drizzle a generous layer of your rhubarb, and then on more layer of custard, and then a final artistic layer of rhubarb on the top. Place them into the fridge to cool for several hour or over night and enjoy.

edited rhubarb

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