Recipe

Rhubarb And Custart Tart With A Tangerine Glaze Recipe

Add Step-by-Step Photos	Richard_leader / All my dishes 1 year, 7 months ago There are a number of complimenting flavours in this recipe - there's the sour rhubarb, the sweet vanilla of the custard - plus more vanilla in the sugar for the fruit, and there's a lovely tangarine glaze Prep:10m Cook:40m Servings:6	Richard_lea
	rhubarb custard vanilla

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Ingredients

1/2 lb sweet pastry

4 good stems of rhubarb

2 tablespoons vanilla sugar

1/2 pint made custard (quite thick)

Juice of 2 tangerines (or an orange)

Vanilla sugar to taste

Directions

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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