Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Rhubarb and Custart Tart with a Tangerine Glaze Recipe

Ingredients

How to make it

  • Preheat the oven to 180degreesC. Line a 10" tart tin with the pastry, prick the bottom, cover with greaseproof paper, fill with baking beans and blind-bake in the oven for 10 minutes or so.
  • Remove, take out the paper and beans and return to the oven for about 5 minutes to crisp-up a little.
  • Meanwhile, cut the rhubarb into 1" lengths, put in a roasting tin and sprinkle with the vanilla sugar. Roast for around 10-15 minutes until soft.
  • Pour the custard into the pastry case, and add the pieces of rhubarb - leaving the juice behind.
  • Bake for 10 minutes or so (don't let the edge of the pastry burn).
  • Put the tangerine juice into a small pan with any juice that has come out of the rhubarb during roasting. Simmer gently for a few minutes with vanilla sugar to taste - you don't need to turn this into a syrup, just heat and disolve the sugar
  • Remove the tart from the oven and brush with the tangerine juice. Serve, with the remaining juice in a small jug.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

richard_leader Lingfield, GB

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes