Rhubarb, Custard & Berry Tart with Brown Sugar Honey Crust and Sake

Baking is love made visible. This tart involves a few procedures, but the result is a showstopper that resonates creating from the heart. The majority is made the day before leaving you free to spend time with your guests before adding the final touches. Feel free to swap out the fruit according to the season. Autumn calls for a layer of caramelised apple and blackberries…

A labour of pure love, you can taste it in every bite…

A little time and patience and you will be rewarded…

tart, fruit tart, rhubarb recipes, summer desserts, summer tart, strawberry tart, custard, creme patisserie, tart crust, pie crust

Yield: 10

Author: Suze Morrison

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Rhubarb, Custard & Berry Tart with Brown Sugar Honey Crust and Sake

Prep time: 1 HourCook time: 1 HourInactive time: 24 HourTotal time: 26 Hour

Baking is love made visible. This tart involves a few procedures, but the result is a showstopper that resonates creating from the heart. The majority is made the day before leaving you free to spend time with your guests before adding the final touches. Feel free to swap out the fruit according to the season. Autumn calls for a layer of caramelised apple and blackberries…

Ingredients

For the Crust

• 150g Unsalted Butter
• 50g Light Muscovado Sugar
• 30g Caster Sugar
• 40g Honey
• 230g Plain Flour
• 20g Ground Almonds
• Pinch Sea Salt Flakes

For the Filling

• 300g Rhubarb, chopped into 2cm pieces
• 100g Caster Sugar
• 20g Butter
• 4 Egg Yolks
• 60g Caster Sugar
• 25g Plain Flour
• 2tsp Cornflour
• 280ml Whole Milk
• 1 Vanilla Bean, seeds scraped
• 500g Mixed Berries & Apricots
• 1tbsp Sake

Instructions

1. Begin with the pastry. Add the butter and sugars to a stand mixer and incorporate with the paddle attachment until homogenous. Mix in the honey, flour, ground almonds and salt until just combined, try not to overwork the mixture as you do not want to form gluten bonds.
2. Chill the pastry for 5-10 minutes before rolling between two sheets of baking paper. Use to line a 9” circular flan tin or rectangular. Chill overnight for the pastry to hydrate.
3. Meanwhile make the crème patisserie. Beat the egg yolks and sugar until pale and slightly thickened, add the flours and beat until smooth.
4. Heat the milk and vanilla until steaming then pour 1/3 of the mixture over the eggs to temper them, whisking constantly. Return the egg mixture to the warm milk in the pan and bring to a boil while whisking. Continue cooking until thick.
5. Remove the vanilla pod and transfer to a cool bowl, cover the surface with cling film and pop in the fridge to chill.
6. For the rhubarb, add the butter and sugar to a pan and melt over a low heat, add the rhubarb and increase the heat, cook for 8-10 minutes or until tender and caramelised. Transfer to a cool bowl and chill.
7. The next day, preheat oven 160C. Line your tart shell with baking paper and baking beans and blind bake for 30-35 minutes. remove the paper and beans and bake 10-15 minutes more, the base should feel sandy and look golden.
8. Allow to cool. Strain the rhubarb mixture to remove residual moisture then spread over the base. Beat the crème pâtisserie until smooth then spread over the top. Finally arrange your berries and apricots, sprinkle with sake and serve.

https://gourmetglow.co.uk/recipes/rhubarb-custard-tart

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