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Home Chicken And Cornbread Dressing With Milk

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.

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The Cook

richard_leader Lingfield, GB

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