Rhubarb and Custard Tart

Soft rhubarb and vanilla custard are paired together to make this fantastic tart.
Serves: 10
  • 200g rolled sweet pastry
  • For the custard
  • 6 tbsp Carnation Condensed milk
  • 250ml of whole milk
  • 1 vanilla pod, or 1 tsp vanilla extract
  • 10g of cornflour
  • 10g of plain flour
  • 3 egg yolks
  • For the rhubarb
  • 300g rhubarb
  • 50g caster sugar
  • 50ml water

You will also need...

36 x 12 x 3cm rectangular tart case
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    30 mins PT30M

    Cook time
    20 mins PT20M

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Each serving typically contains

  • Energy 834kJ 199kcal 10%
  • Fat 9.2g 13%
  • Saturates 4.0g 20%
  • Sugars 13.5g 15%
  • Salt 0.29g 5%

of an adult's Reference Intake (RI)*
Energy per 100g: 988kJ/236kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat oven to 180C (160C with fun) Gas mark 4. Line a rectangular pastry case with sweet pastry and blind bake until golden (20 mins). Leave to cool.
  2. To make the custard place the milk, vanilla and condensed milk in a saucepan and slowly bring to the boil stirring occasionally, then take the saucepan off the heat. Meanwhile whisk the egg yolks and flours together in a glass bowl with a balloon whisk. Continue whisking and gradually add the boiled milk mixture, a little at a time until combined. Return the whole whisked mixture to the saucepan, bring to the boil and simmer for 1 minute, whisking constantly.
  3. Pour into the cooked pastry case.
  4. Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and water, allow cooking for 1 minute then turning gently for another minute until the liquid is syrupy and rhubarb tender.
  5. Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Refrigerate until chilled.

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