Finally I have another sweet Saturday recipe for you. As hubby and myself are trying to eat less and so loose some weight, we have been staying away from desserts. But it’s our holiday, so we’re skipping our rules. I made a rhubarb and custart tart. The recipe I found in one of my AVOCA cookbooks. As usual I slightly altered it, so here’s my version.

I started with baking the base in shortcrust party blind. The baking pearls from Artmind are perfect for this job. But the rubarb you can do even the day before if you want, just simmer it, see below.

This is the recipe for the pastry:
225gr plain flour
150gr salted butter
25 gr sugar
1 egg yolk
vanilla essence

Sift the flour, rub in the butter. Once it looks like breadcrumbs add the sugar and the egg yolk and mix into a dough; add some cold water if need be. Leave the ball of dough to rest for 20 min in the fridge wrapped in cling film.

While the dough was in the fridge I made the rhubarb and the custard for the filling.

750g rubarb – just simmer this till it’s soft

100ml cream
125ml milk
vanilla essence
3 egg yolks
55gr sugar
tablespoon flour
1/2 teaspoon butter

Bring the cream and milk to the boil, take from the heat. Mix the eggs with the sugar until it’s pale. Add the tablespoon of flour. Than add the egg mix to the milk/cream, stir well and bring back to the boil, simmer for a couple of minutes and add  1/2 teaspoon of butter. Take from the heat and mix the rhubarb and the custard.

Take the dough from the fridge and roll the ball into a sheet to fill a base with a diameter of approx 23cm, bake blind at 180 degrees Celsius for 20 minutes.

Fill the baked base with the custard rhubarb mix and bake all for 45 minutes at 140 degrees Celsius.

What to do with all those left over egg whites? Make some pavlova :-)  Bon apetit!