Forced rhubarb comes into the supermarkets in late March and brings with it the hope of spring. This classic combination is reminiscent of the boiled sweets we all know and love, with the indulgent creamy custard offsetting the pink and sharp rhubarb.
Pastry (Just Roll sweet shortcrust does the job, or make your own)
250ml whole milk
4 large egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1 tbsp plain flour
100ml double cream
1 vanilla pod
For the rhubarb:
500g forced rhubarb
3 tbsp caster sugar
For the glaze:
Juices from the roasted rhubarb
1 dessertspoon of marmalade
1. Turn on the oven to 200 degrees
2. Roll out the pastry to fit your case. Blind bake the pastry for 10 mins and then another 5 minutes without the baking beans to ensure it’s all cooked. Leave to cool.
3. Chop your rhubarb and mix with the sugar. Roast for 10 minutes until deliciously soft. Place in a sieve and leave to strain.
4. Next focus on your crème pat. Heat the milk, cream and vanilla until boiling. In another bowl, whisk together the eggs, sugar and flours until pale. Pour over the hot cream mix and continue to whisk. Return to the pan and stir continuously until thick and rich. Scrape into a bowl and leave to chill for about an hour.
5. Now for the assembly – dollop and then spread your crème pat so that it fills the pastry case and then cover with the rhubarb, using a spatula to get it into the corners.
6. Heat up the remaining juices with the marmalade until sticky and then glaze the tart until she shines! Cut into pieces and serve with clotted cream if you are that way inclined.
Words by Chloe Francklin. The Iris letter April 2016.