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Rhubard and Custard Recipe

rhubard and custard

This week we have Rhubarb and Custard recipe, a lovely version of a very traditional dish from Edinburgh’s award winning cookery school, ESFW.

Ingredients:
Pastry:
225g plain flour, sifted
110g butter, softened
80g sugar
1       egg

Filling:
9 egg yolks
75g sugar
500ml double cream
pinch nutmeg

Ginger Snap:
50g butter
50g sugar
50g flour
2tbsp golden syrup
1tsp ground ginger

Poached Rhubarb:
1 large stick rhubarb, peeled and sliced
200ml white wine
200g caster sugar

Method:
Pastry:
In a food processor, cream together the butter and sugar.
Add the egg and pulse quickly to incorporate.
Add the flour spoonful at a time, pulsing each time to incorporate.
Bring the pastry together into a ball
Refrigerate for an hour.

Filling:
Combine all of the ingredients
Bring up t blood temperature over a low heat.

Rhubarb:
Poach the rhubarb by putting it in a pan with the wine and sugar.
Poach over a very low heat until the sugar has dissolved, remove and set aside.

Pastry part 2:
Roll out the pastry and place in a tart case.
Blind bake at 170*C for 10 minutes
Then remove baking beans and cook for a further 10 minutes.
Fill with the egg mixture and bake at 120*C until set, (this should take around 40 mins to an hour)
Remove and allow to cool.

Ginger Snaps
Melt the butter, sugar and golden syrup in a pan over a low heat.
Remove and add the flour and ginger
Cool slightly before spreading on to a non stick baking sheet
Bake at 180*C for 6-8 mins or until golden brown.
Remove, cut into 2cm strips
Shape using an oiled rolling pin.

To serve cut the tart into long, rectangular slices and serve with the poached rhubarb and ginger snap, drizzling with the poached syrup from the rhubarb.

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