Custard Tart with Grenadine Baked Rhubarb @RTEToday

Custard Tart with Grenadine Baked Rhubarb @RTEToday

Makes approx 8

Prep time approx 3 hours plus cooling time




225g plain flour

Zest of 1/2 lemon

145g unsalted butter

70g caster sugar

1 egg plus 1 yolk – beaten

Pinch salt


Custard Filling:

9 egg yolks

75g castor sugar

450mls whipping cream

50 mls creme fraiche

1 1/2 nutmegs – freshly grated


Preheat the oven to 175oC. Rub together the flour, salt, lemon zest and butter until it resembles fine breadcrumbs. Add the sugar. Slowly add the beaten egg yolk and mix until it forms a ball. Wrap in cling film and place in the fridge for at least 2 hours. After 2 hours line a tart tin with greaseproof paper. Roll out the pastry on a floured board until it is 2mm in thickness. Line the tart tin with the pastry and then bake blind the case for 10 minutes or until golden. Remove from the oven and allow to cool.

Turn the oven down to 130oC. Bring the cream to the boil. Whisk the egg yolks, sugar and creme fraiche together. Add the cream and whisk well together. Pass through a sieve into a jug. Place the tart case on a tray in the oven and pour in the custard mix, filling right to the top. Grate the nutmeg evenly over the top of the tart. Bake for 35-40 mins or until the custard is almost set but with a slight wobble in the centre. Remove from the oven and allow to cool at room temperature.


For the Rhubarb:

450g rhubarb, trimmed and cut into 10cm length

60g caster sugar

1 vanilla pod

100mls grenadine


Preheat the oven to 180oC. (you could do this when blind baking the tart case). Wash the rhubarb and place in a roasting or casserole dish. Sprinkle over the sugar and vanilla. Pour over the grenadine. Bake for about about 20 minutes or until the rhubarb still has a slight bite in the centre. Remove and allow to cool at room temperature.


Once ready to serve, slice the tart into individual portions, using a sharp knife and cut the rhubarb into bite sized pieces. Place the tart on your serving plate and spoon the rhubarb on top. Drizzle with a little of the syrup from the rhubarb. Garnish with a sprig of mint.

Happy cooking,