For the pastry:
125g butter, cold
250g flour
60g icing sugar
1 egg
zest of ½ lemon
3 tbsp cold water
a pinch of salt
For the filling:
500g rhubarb
60g sugar
½ tsp cinnamon
For the custard:
3 eggs
150ml cream
75g sugar
1 tbsp vanilla sugar
a pinch of salt
Makes 1 tart of 30cm – Prep: 40 min – Fridge: 1h – Oven: 40 min
The day before baking the tart, wash and trim the rhubarb. Cut into small cubes and put into a bowl. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Mix so the rhubarb is evenly coated. Put into a colander and place over a bowl, to catch the rhubarb juices. Refrigerate overnight.
The next day, prepare the pastry: Cut the butter into cubes and put into a food processor with the flour, icing sugar, egg, lemon zest, water and a pinch of salt. Whizz until it comes together as a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for at least 2 hours.
After 2 hours, preheat the oven to 170°C fan.
Take the pastry out of the fridge and roll out thinly on a floured surface. Lift into a greased 30cm tart tin and trim off the overlapping edges.
Prick the base with a fork a few times.
Distribute the drained rhubarb over the pastry.
In a jug, mix the eggs, cream, sugar, vanilla sugar and a pinch of salt.
Pour the custard over the rhubarb and bake the tart in the preheated oven for 40 minutes.
Leave to cool on a wire rack before serving.
