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Gluten Free Rhubarb and Custard Tart

Makes 1 tart

Celebrate the rhubarb season with this delightful tart. The rhubarb needs to be roasted and the pastry case blind baked in advance of assembling. We add orange zest to the custard but it could be swapped for grated ginger if you prefer.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • RHUBARB
  • 250g rhubarb
  • 50g sugar
  • 1 tbsp FREEE Tapioca
  • SWEET PASTRY
  • 100g FREEE Rice Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • CUSTARD
  • 3 tbsp icing sugar
  • 1 tbsp FREEE Cornflour
  • 2 egg yolks
  • 1 orange, grated rind and juice
  • 150ml milk

Rhubarb

  1. Pre-heat the oven.
  2. Wash and slice the rhubarb into 6cm/2¼” lengths.
  3. Put the rhubarb into a bowl, add the sugar and tapioca, stir to combine and leave to stand for at least 10 minutes.
  4. Spread the rhubarb out on a baking tray and sprinkle the sugar on top.
  5. Bake for 10 minutes then remove and gently turn each piece of rhubarb over.
  6. Return the dish to the oven and cook for a further 10 minutes.
  7. Leave to cool.

Gluten Free Sweet Pastry

  1. Rub some butter around the inside of a 20cm/8” loose bottom tart tin or flan dish and pre-heat the oven.
  2. Put the flour, sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  3. Add the butter and using a fork or pastry blender, work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Break the egg into the bowl and stir to combine, adding just enough orange juice to make a slightly sticky dough.
  5. Using your hands, gather everything together to form a smooth ball of pastry dough.
  6. Cover and leave to rest for 15 minutes.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of the dish.
  10. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  11. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  12. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry.
  13. Return the pastry to the oven and cook for a further 10-12 minutes until the pastry just starts to turn golden.
  14. Leave to cool.

Custard and Rhubarb Tart

  1. Grate the orange rind and squeeze the juice.
  2. Put the sugar, cornflour, egg yolk, 2 tablespoons of orange juice and the grated rind into a large bowl and mix to a smooth paste.
  3. Heath the milk in a saucepan until it comes to the boil.
  4. Pour the milk into the bowl and stir well then pour everything back into the saucepan.
  5. Gently bring back to the boil, while stirring continuously, until thick and smooth.
  6. Allow to bubble for a few moments while still stirring then remove from the heat.
  7. Pour the custard into the cooked pastry case, leave to cool.
  8. Carefully lift individual pieces of roast rhubarb onto the cold tart, arranging them in an decorative pattern.

Equipment

20cm/8” loose bottom tart tins or flan dish, mixing bowl, sieve, pastry blender, baking beans, saucepan

Temperature

190°C, Fan 170°C, 375°F, Gas 5 

Cooking time

15-18+10-12 minutes

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Ingredients

Change Quantities:
  • RHUBARB
  • 250g rhubarb
  • 50g sugar
  • 1 tbsp FREEE Tapioca
  • SWEET PASTRY
  • 100g FREEE Rice Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • CUSTARD
  • 3 tbsp icing sugar
  • 1 tbsp FREEE Cornflour
  • 2 egg yolks
  • 1 orange, grated rind and juice
  • 150ml milk

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