Custard tart with rhubarb
I adore a custard tart. We have hens and ducks and in the spring and summer months have a glut of duck eggs which add richness to the dish. If you can't get duck eggs, 9 large hen eggs will be fine.The rhubarb purée makes enough for you to serve on the side with the tart. I often make double the quantity of pastry and freeze half.
- Servings: 12
Source: The Secret Supper Society
Ingredients
- rhubarb
- unsalted butter
- caster sugar
- slices fresh ginger
- flour
- lemon
- cold unsalted butter
- icing sugar
- egg
- egg yolk
- double cream
- duck egg yolks or large hen egg yolks
- ground ginger
- ground nutmeg