Irish Rhubarb and Custard Tart

Shopping list

• 200 g gluten-free plain flour blend

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• 0.5 tsp xanthan gum — if not in flour blend

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• 40 g icing sugar

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• 100 g cold unsalted butter — cubed

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• 1 piece egg yolk

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• 1 tbsp cold water

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• 300 g rhubarb — trimmed and cut into 4 cm pieces

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• 50 g caster sugar — for rhubarb

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• 300 ml whole milk

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• 100 ml double cream

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• 2 piece eggs

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• 1 tsp vanilla extract

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• 60 g caster sugar — for custard

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease a 23 cm loose-bottomed tart tin.

2. 2

   Make the pastry: pulse the flour, xanthan gum (if needed) and icing sugar in a food processor. Add the cold butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water, pulsing until the dough just comes together. Wrap in cling film and chill for 20 minutes.

3. 3

   Roll the pastry between two sheets of baking parchment to fit the tin. Press into the tin, trim the edges and prick the base with a fork. Line with baking parchment and baking beans, then blind bake for 15 minutes. Remove the beans and parchment and bake for a further 5 minutes until lightly golden.

4. 4

   Toss the rhubarb with 50 g caster sugar and roast on a baking tray for 10– 12 minutes until just tender but still holding its shape. Let cool slightly.

5. 5

   In a jug, whisk together the milk, cream, eggs, vanilla and 60 g caster sugar until smooth.

6. 6

   Arrange the roasted rhubarb in the pastry case, pour the custard mixture over and bake at 160°C (140°C fan) for 30– 35 minutes, until the custard is just set with a slight wobble in the centre.

7. 7

   Cool to room temperature, then chill for at least 1 hour before serving.