Rhubarb and Custard Tart

 rhubarb and custard tart

Ingredients

  • shortcrust pastry
  • 250g rhubarb, chopped 200g
  • 200 g caster sugar
  • 2 tbsp plain flour
  • 1/2 tsp ground nutmeg
  • 2 eggs beaten
  • 1/2 tbsp semi skimmed milk
 

Directions

 

  1. Preheat oven to 180 C / Gas mark 4.
  2. grease and line a tart tin with pastry, bake blind filled with beans until golden brown.
  3. Spread rhubarb evenly across unbaked pastry case.
  4. In a medium bowl, combine sugar, flour and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  5. Cover edges of pastry case with aluminium foil to prevent over-browning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes. Cool slightly before serving.