Irresistibly Delicious Rhubarb Vanilla Custard Slice Recipe
Delight in this Rhubarb Vanilla Custard Slice, an elegant dessert with a nutty pastry and smooth custard, perfect for any gathering.
Equipment
- 23cm tart tin
- Baking dish
- Saucepan
- Mixing bowls
Ingredients
For the Pastry
- 200 g Plain Flour Can substitute with gluten-free flour.
- 100 g Ground Almonds Replace with extra flour if desired.
- 125 g Cold Unsalted Butter Keep cold, avoid margarine.
- 50 g Icing Sugar Powdered sugar can be used.
- 1 large Egg Yolk Use only egg yolk.
- 2-3 tbsp Cold Water Use sparingly to avoid a wet dough.
For the Filling
- 300 g Rhubarb Fresh or well-drained frozen rhubarb works.
- 100 g Caster Sugar Granulated sugar can be used.
- 1 whole Vanilla Pod Alternatively, use 1 teaspoon of vanilla extract.
- 50 ml Orange Juice Fresh or bottled juice is acceptable.
For the Custard
- 500 ml Whole Milk Can replace with non-dairy milk.
- 250 ml Double Cream Heavy cream is a good substitute.
- 4 large Egg Yolks Vegan egg alternative can be used.
- 30 g Cornflour Cornstarch can be used as a substitute.
- 2 tsp Vanilla Extract Extra vanilla pod enhances flavor.
Instructions
Preparation
- Make the Pastry: In a large bowl, rub together plain flour, ground almonds, icing sugar, and cold unsalted butter until the mixture resembles breadcrumbs. Add egg yolk and a splash of cold water, and mix until a dough forms. Chill for 30 minutes.
- Blind Bake: Roll out the chilled pastry to fit a 23cm tart tin, gently press it in, then prick the base to prevent bubbling. Chill it again while preheating the oven to 180°C (350°F). Bake for 15 minutes with baking beans, then remove beans and bake for another 10 minutes until golden. Cool completely.
- Prepare Rhubarb Filling: In a baking dish, combine chopped rhubarb, caster sugar, orange juice, and vanilla pod. Bake at 160°C (320°F) for 20-25 minutes until the rhubarb is tender but still holds its shape. Allow to cool.
- Make the Custard: In a saucepan, heat whole milk and double cream over medium heat until just simmering. In a separate bowl, whisk together egg yolks, caster sugar, cornflour, and vanilla extract. Slowly incorporate the hot milk mixture into the egg mixture, whisking continuously.
- Thicken Custard: Pour the custard back into the saucepan over low heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and let it cool slightly.
- Assemble Tart: Once the pastry and custard have cooled, pour the custard into the tart shell, smoothing the top. Chill it in the refrigerator for at least 1 hour to set.
- Finish and Serve: Arrange the baked rhubarb on top of the custard before slicing. Serve chilled or at room temperature for the best flavor experience.
Notes
For an extra touch of indulgence, serve with a dollop of clotted cream.