Rhubarb & custard tart with ginger, mint and pistachio nuts

Rhubarb & custard tart

I stumbled upon a fantastic blog post the other day that laid out a recipe for the most beautiful bright pink rhubarb tarts I’ve ever seen. I decided today that I would make this tart for my Mum, for a belated mother’s day meal. On the menu were my trusty Ottolenghi favourites (lamb-stuffed aubergines and spinach salad) so I thought it would be a good idea to feature some sunny mediterranean flavours in the dessert, too. I added ginger, pistachios and mint for extra zest and freshness.

The tart is made in three stages – you roast the rhubarb first, make, chill and bake the pastry for the case and then whip up a really quick and easy pastry cream. These are layered to form the tart – it isn’t baked again.

The original recipe and stunning photos can be found here: http://londoneats.wordpress.com/2013/03/13/rhubarb-custard-tarts/
Sadly, my rhubarb didn’t stay quite as neon pink as London Eats’, but it tasted brilliant.

1You will need:

For the rhubarb

800g pink rhubarb
2cm piece of ginger, peeled and grated
150g white sugar

For the pastry
175g plain flour
65g caster sugar
pinch of salt
65g unsalted butter
1 egg, beaten
cold water

For the filling
250ml whole milk
2 eggs
1 egg yolk
90g caster sugar
30g cornflour
75g butter
2 tspns vanilla extract

For the topping

Chopped pistachios, to garnish
Shredded mint, to garnish




1 – Preheat the oven to 160°C

2 – Wash and trim the rhubarb; cut into pieces of 1-2cm

3 – Mix the rhubarb with the  sugar and ginger and put into an ovenproof dish; loosely cover the dish with foil but make sure it does not touch the rhubarb

4 – Bake for 30 minutes, or until the sugar has dissolved and the rhubarb is pink and soft; remove from the oven and allow to cool before straining gently (save the liquid – it’s gold dust!)


5 – Mix the flour, salt and sugar in a bowl; rub the butter into the flour with your hands, then add the egg yolk and sufficient cold water (a teaspoon at a time) to make a soft dough

6 – Wrap the pastry in cling film and chill for at least an hour

7 – Once chilled, remove the pastry from the fridge; roll out thinly and use to line a greased 8-inch loose-bottomed tart dish


8 – Fill the tart with greaseproof paper and baking beads and bake blind for around 20 minutes, then bake for a further 10 minutes without the beans until golden; leave to cool

9 – Now move on to make the pastry cream; put the milk into a saucepan, bring to the boil then put to one side

10 – In a separate bowl, whisk together the eggs, egg yolk, sugar, cornflour and vanilla extract; add the milk and whisk until combined

11 – Pour this mix through a sieve into a clean saucepan and place over a medium heat; stir the mixture constantly until thickened (about 4-5 minutes)

12 – When very thick, remove from the heat and stir in the butter; it looks oily at first but keep mixing to ensure it’s well combined

13 – Pour the mixture into a large dish and cover with cling film; press the film onto the surface of the pastry cream to prevent a skin forming and leave until completely cold

14 – Fill the cooked tart case with the pastry cream; top each tart with rhubarb and then scatter over mint and pistachios



5 thoughts on “Rhubarb & custard tart with ginger, mint and pistachio nuts

  1. Your wonderful pics inspired me to prepare this dream-tart! The best rhubarb tart I’ve ever had.
    I made only minor changes and it was a great sucess! As soon as possible I will publish the pictures and the procedure with the alternative recipe!
    Thanks a lot for posting this recipe!

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