Rhubarb and Raspberry Tart
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 70 minutes
For the tart
- 250g/8.8ozs. pastry (try this sour cream pastry)
- 2 egg yolks
- 1 egg
- 1/2 cup caster or superfine sugar
- 2 tablespoons cornflour/fine cornstarch
- 440ml/15.5fl ozs. milk
- 1 teaspoon ginger
- 1/4 cup raspberry jam
For the topping
- 375g/13ozs. rhubarb stalks (it's easier if you buy more so you can make sure that you have enough of the right length)
- 1 tablespoon finely grated fresh ginger
- 1 cup caster sugar
- 1 cup water
Step 1 - Preheat oven to 200C/400F. Roll out the pastry and press into a 35x13cmloose bottomed tart tin. Rest the pastry in the fridge for 30 minutes and then line with foil and baking beads and bake for 20 minutes. Remove the foil and beads and bake for another 10 minutes or until set.
Step 2 - In the meantime make the custard. Whisk the egg yolks and egg with the sugar and cornflour in a jug. Heat the milk in a saucepan until almost boiling and then add the egg mixture and ginger and stir until thickened. Spread the base of the tart with the raspberry jam and then pour the custard on top. Bake at 120C/248F for 30 minutes.
Step 3 - While it is baking make the rhubarb. Cut the rhubarb stalks to the correct length to fit the tin-I always cut a few more than needed because I want them to look perfect on top. Place the sugar, water and ginger in a large saucepan and heat to dissolve the sugar. Then knock the heat down to low (i.e. 3 out of 10) and place the rhubarb in the syrup cooking it very gently. I advised making more because a lot of the appeal of this tart is in the look of the glossy stems. It should take less than 5 minutes. Remove from the syrup and place on a plate. Then once the tart is baked, place the rhubarb on top.