Some combinations work better than others and this one is made in heaven. This recipe has a few more steps than usual but I feel the need for a little something special, perhaps it’s the weather?

Serves 12

Pastry

225g flour, plus extra for dusting

Pinch of salt

150g cold butter, grated

75g sugar

1 egg

1 egg yolk

Blind baking beans or rice – cooking base

Custard

750ml cream

12 egg yolks

100g sugar

2 nutmegs, grated finely

¼ cup rhubarb jam *

Method

Begin by making pastry – Put the flour and salt into a medium sized bowl and add the cold grated butter, rub in quickly with your fingertips until it resembles fine breadcrumbs. Add the egg and yolk and mix to combine. Squelch together with your finger tips and turn out onto board, mold together to form a round, cover in cling film and refrigerate for at least 30 minutes.

Using a 25cm removable bottom flan tin, roll the pastry out on lightly floured bench until 2mm thick all over. Carefully lift into your tin, allowing it to fall into the edges. Gently press the dough into the edges and sides and ensuring you have no cracks or holes. If you do then fill the gaps and cracks with a little more dough. Chill again in fridge for at least 30 minutes.

Preheat the oven 170C

Remove from the fridge and place onto a baking tray, line with baking paper and fill at least 2/3 full with blind baking beans or rice. Make sure you get right into the edges as this will result in an even and tidy tart shell.

Bake for 15 minutes, check if the pastry is firming up and has started to colour up a little, if not continue cooking for a further 5-10 minutes. Remove the paper and blind baking beans/rice. Brush all over the base and sides with the egg yolk as this will ensure the filling doesn’t run out. Return back to oven for a further 5 minutes.

Turn the oven down to 130C

Bring the cream the boil and remove from the heat.

In a heat proof bowl whisk the egg yolks with the sugar and slowly pour in the cream, whisking all the time. Strain through fine sieve and pour into a jug.

Spoon over the rhubarb jam and place the tart back into the oven, carefully and slowly pour in the egg custard.

Sieve over the grated nutmeg and bake gently for 25-35 minutes or until the custard has set around the outside and slightly wobble in the centre.

Remove from the oven and refrigerate for at least 2 hours before cutting.

 

*my rhubarb jam recipe was in the ODT 15 April 2015