Hello all you lovely people! I've got a beautiful recipe for you, this is the most incredible
rhubarb and custard tart. It's soft, gooey, gorgeous, it's got crumbly homemade pastry,
it is an amazing thing that you can make with your friends and family. So what I'm gonna do is split
it up into the three parts: we've got the pastry, we've got a custard, and we've got a beautiful
rhubarb and apple compote okay, we're gonna make it look amazing. Let me show you how
to make the beautiful compote of rhubarb and apples, it's a great combination. So first up
this is forced rhubarb, and I'm gonna take the flowery end off. But the beautiful stalks,
that's the rhubarb, is amazing. There you go, all the leaves have gone, we'll compost this,
we definitely don't want to eat this. We've got a kilo of this lovely rhubarb that's been washed,
just cut it up into chunks about three centimetres in length. Get yourself a nice large pan and on
a high heat, medium-high heat, I will add the rhubarb. So to go with this I'm gonna add some
apples. So I've got three beautiful eating apples, about 500 grams, and I am going to peel them. So
using eating apples is really nice. They've got good texture. Each different type of eating apple
has a completely different flavour and texture. You need 500 grams so peel them, quarter them,
and then get rid of the core. Cut them into three centimetre then just cut them in half like that,
big chunks. Stir in the apple like that, you can hear the heat happening now. 125 grams of sugar
goes in and then a little swig of water. Loads of liquid will come out of the rhubarb and the apple,
it smells amazing. So I'm gonna turn that down just a little bit so it's just above medium,
15 minutes of cooking until tender. So, for the custard, I want to go old school. In a pan here,
it's not on the heat yet, we're gonna go in with 500 mils of lovely milk. Grab yourself
a tablespoon, a tablespoon not a dessert spoon, and we're gonna go in with a level tablespoon
of the custard powder. Do that three times, so 45 grams of custard powder. Just whisk in this lovely
powder. Now I can put the temperature on. So into there I'm gonna add like two or three tablespoons
of golden caster sugar, and a good teaspoon or two of vanilla right, so do it as much as you like,
I'm gonna put two teaspoons in look at that. Just whisk that up. So in no time at all as
that milk comes up to a simmer, can you see how it's thickened? So as this kind of just cooks out
for a minute or two have a look at this, look oh it's getting really bubbly look at the colour,
look at the colour! I'm taking the lid off, because it's getting excited in there. So into
this baked blind pastry tart, so you can see it's steaming now. That'll cool down for 20 minutes
and naturally a skin will form on the top of that custard. So this has had 15 minutes, turn it off.
And we're gonna pour it into that colander now there's a reason that I do this,
right you've got the most incredible natural juice that comes out of this compote okay,
look underneath and look at that beauty, that is extraordinary, right? So what's brilliant about
this little method is gravity and the natural kind of filtering of this compote gives you two
things; it gives you the perfect consistency to go on that custard, and then you get this
incredible natural almost cordial, that we can just boil up a little bit until it's thick, and
you can drizzle it over your tart. So I'm gonna let that cool down, and let that cool down, and
just for one minute let that kind of reduce and thicken and then I'll show you what to do next.
So I've just been rolling out the ball of pastry, so this is about the thickness of a pound coin.
The custard has cooled down and you can see that natural skin, it's quite robust okay. So now
I'm gonna put our amazing compote straight in the middle and then just use that spoon
to flatten it out, beautiful. So what I want to do now is get this beautiful pie top
on here. I need a little bit of glue so obviously we're gonna use egg wash, so I've just beaten up
one egg here, just go around the little edge here super simple. What I'm gonna do now is go
to the edge of our pastry and put it around your rolling pin and then just roll up the whole thing,
just like this. And then very simply, then unroll it over the top like that. And then you
use this rolling pin again just to go around the edge, it's quite annoyingly satisfying
to take or kind of crimp off the pastry. Really simple, really easy,
and then we can use this pastry here to make some decorations, right? So we're gonna dress
this up now and this is all optional extra stuff right. Just take some almonds, flaked almonds
right, and a brilliant little tip is if you put some icing sugar just a teaspoon or two don't need
much, and a little bit of water just a few drips of water right, you mix it up like this and it
goes a little bit claggy. And if you sprinkle this over the top like this, when that bakes
these almonds will be the best almonds you've ever had. Then, have a look at this. I've got ahead of
the game, how amazing they are right? So no talent has made this at all, I've cheated. So if you go
online you can get these little marzipan or pastry cutters, they are two a penny, they are cheap as
chips. Let's have some fun with this so I'm gonna take a big one like this, go in, you push down and
then you must press the top bit like that. Then it comes off like that, and you just prise it away,
and once you've got that then we can lay this on our beautiful tart, look at that. So we can do
that with a few different shapes, and then I'll use the rest of these just to finish off this
beautiful tart and it just makes your rustic tart just look a little bit more special. Last but not
least a little bit more of the egg wash. You can give it a last little pinch of sugar. That's it,
job's done, I'm now gonna put this in the oven at 180 degrees Celsius which is 350 Fahrenheit, for
about 40 to 45 minutes until golden and gorgeous,
You're gonna love it.
So there you go. That is our incredible rhubarb and custard tart. It's gone gorgeous and golden,
look at the little almonds here. They've just kind of frosted in the most beautiful way.
So look let's just get into it because I want to show you exactly what's going on on the inside.
You ready? Look at that! Crispy pastry, gorgeous topping the almonds, the rhubarb, the custard,
right let's plate this up. It's gonna be really special. Take some of that beautiful liquor, the
syrup from the rhubarb, and just give it a little drizzle on the top. Enough yapping, time to eat!
Mm-mm. Amazing. So there you go guys an absolute classic flavour combination, beautiful crumbly
homemade pastry, if you want the full recipe then go and check it out on my JUM app. Enjoy.