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Free Range Egg Custard Tart with Stewed Rhubarb

Recipe makes 1 large tart or 6 small individual.

For the pastry
This pastry recipe is fantastic as there is no need to bake blind and it will not shrink. It can also be used as a short bread biscuit, mince pie’s, apple pie...

200g   Plain Flour
125g  Soft Butter
75g  Icing Sugar
1 ea   Egg (beaten)
Finely grated zest of 1 lemon
Pinch of salt

1. For the pastry sift together flour and salt onto a clean work surface. Make a well in the centre


2. Add into the centre of the well the butter, icing sugar, lemon zest and egg. Incorporate the flour until you have smooth sticky dough. Wrapped in cling film. Leave to rest and firm up in the fridge, covered, for at least 1 hour.

3. Bring out of the fridge, leave for a few minutes, and then roll out on a lightly floured surface to about 3mm thick and wide enough to cover your tart mould.

4. Lightly grease your tart mould and cover with the pastry and trim around the edges. Return to the fridge to keep cold while you prepare your chocolate filling.

Egg Custard Mix for tarts

9ea  Free range Eggs
75g  Caster sugar
500ml whipping cream
Grated nutmeg

1. Whisk eggs and sugar until light and fluffy

2. Whisk in the whipping cream

3. Pour the mix into the tarts and dust with freshly grated nutmeg

4. Baked in oven at 180 degrees for 12 minutes (should still be wobbly)

Stewed Rhubarb500g  Chopped rhubarb into 3cm batons
1  Large orange zest grated
2  Large lemons zest grated
250g  Caster sugar

1. Add the sugar and the Zests from the orange and the lemons and cut the oranges and lemon into four and remove the pips add to the rhubarb and leave to stand for about 7 hours. Stir every now and then.

2.  Add the rhubarb to a thick-bottomed pan and bring quickly to boil then remove the rhubarb from the liquid and set aside. Continue boiling the liquid until a thick syrup, remove from the stove and leave to cool. Once liquid is cool return the rhubarb to the pan and fold together.

Serve the egg custard tarts warm with a spoon full of rhubarb on top and a dollop of clotted cream.