Rhubarb-and-Custard Tart

To top it all off, beautiful pieces of gently poached rhubarb arranged like jewels, with a drizzle of their own sweet-tart syrup. It's a showstopper that perfectly balances sweet, tart, and spice.

Instructions

1. 1

   Let's get started by setting your oven to 180°C. In a mixing bowl, tumble in your crushed ginger biscuits and pour over the melted butter. Give it a good mix until every crumb is nicely coated.

2. 2

   Take this buttery biscuit mixture and press it firmly and evenly into the bottom and up the sides of a 23 cm tart tin. Pop it in the fridge to chill for about 15 minutes. After chilling, bake the base for 10 minutes to help it set. Once done, remove it and let it cool down completely.

3. 3

   For the custard, pour the milk and cream into a saucepan. Warm it gently over a medium heat until you see little bubbles forming around the edge, just before it simmers.

4. 4

   While the milk is warming, grab a separate bowl. Whisk together the caster sugar, egg yolks, vanilla extract, and cornflour until you have a smooth, pale mixture.

5. 5

   Slowly pour the hot milk and cream mixture into the egg yolk bowl, whisking constantly as you pour. This tempering process prevents the eggs from scrambling. Once combined, pour everything back into the saucepan.

6. 6

   Cook the custard mixture over a medium heat, stirring all the time, until it thickens into a beautiful, smooth consistency. Pour this lovely custard into your cooled biscuit base and smooth out the top with a spatula. Chill in the fridge for at least 1 hour, or until it's fully set.

7. 7

   While the tart chills, prepare the rhubarb topping. In a saucepan, combine the sugar, water, and lemon juice and bring it to a gentle simmer. Add the rhubarb pieces and poach for 5-7 minutes until tender but holding their shape. Use a slotted spoon to carefully remove the rhubarb and set aside to cool. Turn up the heat and reduce the remaining poaching liquid until it becomes a lovely syrup, then let that cool completely.

8. 8

   Once your custard is firm, it's time to decorate! Artfully arrange the cooled poached rhubarb pieces on top of the tart. Finish with a drizzle of the cooled, reduced syrup. Serve this masterpiece either chilled or at room temperature.

Recipe Notes

• Biscuit Base Options: Ginger biscuits provide a wonderful spicy counterpoint to the sweet custard. If you can't find them, digestive biscuits or even shortbread cookies would also make a delicious crust for this tart.

• Achieving Silky Custard: The key to a smooth, lump-free custard is continuous whisking and gentle heat. When adding the hot milk to the eggs (tempering), do it very slowly and steadily to prevent the yolks from cooking too fast and scrambling.

• Poaching Rhubarb Perfectly: Be gentle with your rhubarb! It can turn from perfectly tender to mushy very quickly. Keep a close eye on it and remove it from the heat as soon as a knife can be inserted with little resistance. It will continue to soften slightly as it cools.

• Patience is Key: Do not rush the cooling and chilling steps. The biscuit base needs to be completely cool before the custard goes in, and the custard must be fully set before you add the topping. This ensures clean layers and a perfect slice.

• Make-Ahead Dessert: This is a great dessert to prepare a day in advance. You can assemble the entire tart and keep it chilled. Just add the rhubarb topping and syrup shortly before serving to keep it looking its freshest and most vibrant.