I am to be married! My gorgeous boyfriend of almost 4 years popped the question last week, and I am over the moon! My head is filled with table decor ideas, seating arrangements, menu plans and honeymoons, and when you have an occasion to celebrate, I say – bring out the Champagne!
So in the name of happy engagements, I share with you this delicate, subtle and oh so gorgeous Rhubarb and Champagne Custard Tart.
This tart does very well for any special occasion, as it looks like a plate of pink and peach coloured jewels. It’s very delicate in its flavours, aided by the creamy custard and light champagne and rhubarb jelly glaze.
225g plain flour
1 large egg
1 tbsp ice cold water, if needed
50ml double cream
1 vanilla pod
4 egg yolks
2 level tsp cornflour
200 ml water
150g finely chopped rhubarb
1/2 vanilla bean, pod split and scraped
1 thumb of fresh ginger, finely chopped
1 tsp vege-set
plus an extra:
200g rhubarb, chopped into 1cm pieces.
2 tbsp sugar
Crumb together by hand or using a food processor the butter and flour. Next add the sugar, and egg to form a soft dough – add the water if needed.
Wrap in cling film, and chill for 1 hour.
Meanwhile make the rhubarb syrup by combining the syrup ingredients in a heavy-bottomed saucepan. Bring to a boil. Lower the heat to a gentile simmer and cook until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Pour and strain the liquid into a large bowl, set a side.
Remove the pastry from the fridge, and roll out to 1 cm thickness, and place in a loose bottomed 24cm tart dish.
Press the edges into the fluted rim, to ensure a nice finish. Chill the pastry once more in the fridge for 30 min.
Blind bake at 170 degrees for 15 -20 min until lightly golden. Remove from oven, and set aside, leave oven on.
Meanwhile, chop the rhubarb into 1 cm pieces and place in a baking tray. Coat with 2 tbsp sugar, bake in the hot oven for 10 min.
Make the custard.
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
Remove the vanilla pod.
Whisk the yolks, sugar and cornflour together in a bowl until slightly paler in colour.
Pour the hot mixture over eggs and sugar whilst whisking.
Return to the pan, and over low heat gently stir until thickened.
Allow the custard to cool slightly before pouring it into the pastry case, leaving a 1 cm gap at the rim.
Bake for 30 min, until just set, but still wobbly. Leave to cool.
In a pan, combine the syrup, water, champagne and vege-set and heat until boiling point, stirring all the time.
Remove from the heat, and allow to cool for 5 min.
Place the baked rhubarb on the custard tart, then gently pour the jelly mixture over the top. Place in the fridge for 2 hours to set.