Custard and nutmeg tart with rhubarb and ginger

Preparation time
overnight

Cooking time
over 2 hours

Serves
Makes 1 large tart

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the fruit

  • 400g/14oz rhubarb
  • 250g/9oz caster sugar
  • 3 pieces stem ginger in syrup, roughly chopped
  • 1 orange, zest only, peeled off in large strips
  • 125ml/4fl oz sweet white wine
  • 2 blood oranges, juice only

For the tart

  • 500g/1lb 2oz ready-made shortcrust pastry block
  • flour, for dusting
  • 1 litre/1¾ pint double cream
  • 2 vanilla pods, split lengthways and seeds scraped out
  • 10 free-range eggs
  • 250g/9oz caster sugar
  • ½ whole nutmeg, grated

Method

  1. For the fruit, put the rhubarb in a baking dish and toss in the sugar, orange zest and ginger. Leave to macerate overnight.

  2. Preheat the oven to 180C/160C Fan/Gas 4.

  3. For the tart, roll out the pastry on a lightly floured surface. Line a 30cm/12in tart tin with the pastry. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans.

  4. Blind bake the pastry case for 15–20 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5–10 minutes, or until pale golden-brown and dried out.

  5. Reduce the oven temperature to 110C/90C Fan/Gas ¼.

  6. Pour the cream into a saucepan and add the vanilla seeds and pods. Bring to the boil.

  7. Meanwhile beat the eggs and sugar in a heatproof bowl. Pour over the hot cream. Stir in the nutmeg, remove the vanilla pods and mix until smooth. Pass through a sieve and pour into the pastry case.

  8. Bake for an hour, or until the custard is set, but still a little wobbly. Allow to cool for a few hours before cutting.

  9. To cook the fruit, heat the wine and orange juice in a saucepan. Pour over the rhubarb. Cover with two layers of aluminium foil and bake until just soft – do not boil. Allow to cool before serving.

  10. To serve, cut a slice of the tart and serve the rhubarb and ginger alongside.

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