Our rhubarb tart recipe is a celebration of the Yorkshire rhubarb season and a chance to enjoy the delicate tart flavour of this British delicacy. The forced rhubarb is grown by candlelight in sheds, after starting off outside for two years to get exposure to the frost to toughen the roots. This results in pale white stems of rhubarb with a vivid red core. Yorkshire is also home to a number of outdoor rhubarb farms, with the area between Leeds, Bradford and Wakefield being known as the Rhubarb Triangle.
For the pastry case
310g plain flour
A pinch of salt
55ml cold water
For the rhubarb filling
500g rhubarb, cut into 1cm lengths
40g unsalted butter
50g caster sugar
A slice of fresh ginger
For the custard filling
11 egg yolks
110g caster sugar
1 tsp ground ginger
1 heaped tsp ground nutmeg
Mix together the flour, cornflour, butter and salt until it resembles breadcrumbs. Beat the eggs until combined and add to the flour mixture, bringing together into a dough. Allow the pastry to rest for two hours before using.
Use the pastry to line your pastry case. Bake the empty case at 160 degrees Celsius for 25 minutes, until lightly browned. Set aside.
Add the rhubarb filling ingredients to your pan and cook down gently to a puree. Strain to remove the excess juice.
Discard the ginger and set aside.
For the custard filling, bring the cream to boil, then remove from the heat. Whisk the egg yolks and sugar together and pour over the warmed cream. Put back on heat to bring to a simmer until slightly thickened. Strain.
Use the rhubarb puree to line your baked tart case before pouring the custard mixture over the top. Sprinkle with ground nutmeg and ginger.
Cook at 160 degrees Celsius for 25 minutes or until set.
Allow to cool before slicing.