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custard tarts with rhubarb notably on top. Tried & Tested

Rhubarb and custard tarts

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A classic flavour combination.  The perfect  pudding for home entertaining, you can make ahead and bake in just 15 minutes!

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the pastry

  • 150g 5⅜ oz Plain wholemeal flour (we use Allinson)
  • 75g 2¾ oz Butter (unsalted) chilled and diced
  • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 2 2 Egg yolk(s) (free range)

For the filling

  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 250g 8⅞ oz Rhubarb
  • 150ml 5⅛ fl oz Double cream
  • 1tbsp 1tbsp Lemon juice
  • 1 1 Egg(s) (free range) large
  • 2 2 Egg yolk(s) (free range) large

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200ºC (fan 180ºC, gas mark 6).

  2. Classic mode Step 2

    Put the flour and butter into a processor and whiz until the mixture resembles crumbs. Or rub the butter into the flour with your fingertips.

    Ingredients for this step

    • 150g 5⅜ oz Plain wholemeal flour (we use Allinson)
    • 75g 2¾ oz Butter (unsalted) chilled and diced
  3. Classic mode Step 3

    Add the golden icing sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together.

    Ingredients for this step

  4. Classic mode Step 4

    Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 minutes.

  5. Classic mode Step 5

    Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and the lemon juice. Roast the rhubarb for 10 minutes until slightly softened.

    Ingredients for this step

  6. Classic mode Step 6

    Grease and flour 6 individual 4″ tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 minutes. Place the pastry tins onto a baking tray.

  7. Classic mode Step 7

    Line the pastry cases with greaseproof paper and baking beans.  Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.

  8. Classic mode Step 8

    Mix together the cream, eggs and remaining golden caster sugar in a jug.

    Ingredients for this step

    • 150ml 5⅛ fl oz Double cream
    • 1 1 Egg(s) (free range) large
    • 2 2 Egg yolk(s) (free range) large
    • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  9. Classic mode Step 9

    Divide the rhubarb between the pastry cases and carefully pour in the egg mixture. Reduce the oven temperature to 170°C (fan 150°C, gas mark 3) and bake the tarts for 15 minutes or until the filling is just firm.