Posh Birds Custard Tart with Spicy Roasted Rhubarb

January 22, 2013
Rhubarb Tart

Are you looking for a really special dessert for Valentines Day? Why not try this Posh Birds Custard Tart with Spicy Roasted Rhubarb Tart? Rhubarb and custard always go well together and this tart would really make a special dessert to end a romantic meal.

I must admit I was a bit surprised when I first read the title Posh Birds and thought was it aimed at duchesses and ladies with titles. Reading on I found that the Posh Birds are actually birds eggs, laid by speciality breed of high-flying birds that are truly living the dream. All theladies enjoy the finer things in life, and as result they lay delicious eggs of a superior quality. Posh Birds are found in Tescos, Asda, Sainsbury’s and Costco and the range includes Ivory Duchess free range ducks eggs, Speckled Princess free-to-fly quail eggs, Bronze Queen free range hens eggs and Blue Baroness free range hen’s eggs. I have tried ducks eggs before and found them really delicious so I shall be having a look for these next time I got shopping. I will be also giving this recipe a go

Posh Birds Custard Tart with Spicy Roasted Rhubarb

Rhubarb Tart

Ingredients

For the pastry:

For the custard filling:

For the roasted rhubarb:

Method
Heat the oven to 220°C/428°C/Gas mark 7

To make the Pastry
Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and water and mix to form dough. Chill for 20 minutes.

Roll out the pastry to line 6 x 10cm individual tart tins, prick the pastry in the bottom of the tins and chill for a further 10 minutes. Take a circle of greaseproof paper and pleat it so that it fits into the pastry cases easily.  Fill the pastry cases with baking beans and bake blind for 10 minutes.  Remove the baking beans and return to the oven for a further 5 minutes.

For the rhubarb
Cut the rhubarb into 10cm lengths. Place in a roasting pan, sprinkle with sugar and water, add cinnamon and star anise and bake in the preheated oven for 30 minutes or until the rhubarb is tender. Remove from oven and set aside to cool to room temperature.

Lower the temperature to 180°C/356°F/Gas mark 4.

In a large bowl, beat the two duck eggs and the additional duck egg yolk lightly with the sugar.

Warm the cream in a pan until the first boiling bubble appears, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.

Pour the egg and milk mixture through a sieve.

Spoon some of the rhubarb into the pre-baked pastry cases, keeping some rhubarb back for the topping, and pour over the custard.

Place the tarts back in the pre-heated oven and bake for 20 minutes or until the custard is just set.

When cooked, remove from the oven and leave to cool slightly. Then remove the tarts from the tins and serve with the remaining rhubarb.

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