This rhubarb custard tart with almond praline crumble is a comforting winter dessert. A creamy vanilla custard dotted with rich roasted rhubarb and topped with a sweet almond praline crumble with a touch of ginger – it’s got everything you want in a dessert and more.
I love the comfort of custard desserts in winter. Served with ice cream (of course!) and hopefully enjoyed next to a fire.
This recipe is simple to make but has a lot of different components and steps. Pastry, crumble, custard, and rhubarb. I’ve been lazy and used a pre packaged shortcrust pastry but kudos to you if you make your own.
When selecting the rhubarb, find ones that have thin stalks and look for that deep red colour, as this will add to the beautiful burgundy colour we all love about rhubarb desserts. Rhubarb can sometimes be tart, so try a bit of the roasted rhubarb before popping them in the tart. I had to throw one batch out because they were just too sour. The sugar will help with this so don’t worry too much.
When making the custard, patience is the best virtue. And using a small cooking hob. For years I used my favourite hob (big one) but with the lowest setting and couldn’t figure out why my custard was curdling!
The praline crumble is something really special. I got the recipe idea from the What Katie Ate cookbook and adjusted spices to suit this recipe. I’m working on a pecan praline crumble for another recipe at the moment. It’s just divine!
I hope you do make this recipe and please let me know how you go.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here and What Katie Ate cookbook.
What you need:
- Tart tin
- Baking beads
- Baking tray lined with baking paper x 3
- Small saucepan
- Food processor
- Medium mixing bowl x 2
- Large saucepan
- Large milk or sauce jug
- Large mixing bowl
Ingredients (makes 1 tart):
For the praline crumble:
- 4 tablespoons blanched or slithered almonds
- 1/4 cup + 2 tablespoons caster (super fine) sugar
- 1/3 cup plain flour
- Pinch of salt
- 1/2 teaspoon ground ginger
- 3 tablespoons demerara sugar
- 50g chilled butter, cubed
For the custard:
- 2 large free-range eggs, plus 3 egg yolks
- 1/2 cup white sugar
- Finely grated zest of 1 orange
- 1 and 1/2 tablespoons cornflour
- 400ml pure cream
- 1 vanilla pods, split lengthways, seeds scraped and reserved
For the rhubarb
- 250g rhubarb, cut into 4cm lengths
- 1 vanilla pod, split lengthways, seeds scraped
- 1/4 cup raw sugar
- Few pats of butter
1. Preheat oven to 190°C. Butter non-stick tart tin and line with shortcrust pastry. Place a small sheet of non-stick baking paper into each then fill with baking beads and blind-bake for 15 minutes in pre-heated oven. Then remove paper and beads and bake for a further 5 minutes. Remove pastry cases from oven and allow to cool slightly.
2. To make the praline crumble: Scatter almonds onto the first prepared baking tray and toast for 3-5 or so minutes (watch them carefully, they burn quick). Meanwhile, put the 1/4 cup caster sugar and 2 tablespoons of water in the small saucepan. Cook on a medium heat for 5-10 minutes until the sugar starts to dissolve. Turn up the heat and bring to the boil and cook for 10 or so minutes. Don’t stir, just swirl the pan ever few minutes until the mixture turns a golden brown. Once it has turned golden and is bubbling, add the roasted almonds. Gently pour the contents onto the second prepared baking tray and spread out using a spatula. Put into the freezer to chill for 1 minutes or until rock hard. Then process using a food processor. Place the flour, pinch of salt, ground ginger and demerara sugar in the first medium mixing bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Stir in the remaining 2 tablespoons caster sugar and the processed praline and combine. Sprinkle over the prepared baking tray and set aside.
3. To make the custard: Mix the eggs and egg yolks, sugar, orange zest and cornflour together in the other medium mixing bowl. Put the cream and seeds of vanilla pod in the large saucepan and cook on a medium heat and bring almost to the boil. Remove from the heat.
4. Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly. You can’t rush this step – it’s very important to take your time to avoid curdling the eggs.
5. Cook the cream mixture over low heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat. Pour into a jug and cover with glad wrap to prevent a skin forming.
6. To make the rhubarb: Toss the rhubarb in the third medium mixing bowl with the sugar and seeds of vanilla pod, scatter over the third prepared baking tray, add a few pats of butter and drizzle with 1 tbsp water. Roast for 15 minutes. Put the crumble topping in the oven at the same time, shaking its tray occasionally. When the rhubarb is slightly cooled, pick up using tongs, being careful not to damage the stalks. Set aside. Turn down the oven to 175°C.
7. To make the tart: Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Bake on the baking sheet for 25 minutes until the custard is just set. It will seem rather soft but it will taste perfect.
8. To serve: Scatter the tart with the praline crumble and serve with some double cream or ice cream. If you want a hard set custard, refrigerate until set, but I served it warm and it was perfect.
Storage: in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my chocolate raspberry mousse cup.
Or my lemon olive oil cake.
Or my chocolate olive oil cake.
Anisa – The Macadames. xx