Gin Poached Rhubarb with Frozen Mango Yoghurt
A simple stunning dessert made easy with Carte D’Or Mango Mousse and flavour packed rhubarb
Good, better, best
GOOD: recipe
BETTER: orange goes well with rhubarb so stir zest in with the milk. Once the custard is made, sieve to remove any lumps for a smooth sauce.
BEST: make your own shortcrust pastry with real creamy butter for a flavour boost. Add orange zest to the pastry for extra tang.
Rhubarb and Custard Tart
Desserts
Food
British
Vegetarian
Turn the classic duo into a tempting tart for dessert or afternoon tea
10 Servings
Ingredients
200g rolled sweet pastry
250ml whole milk
1 vanilla pod, or 1 tsp vanilla extract
6 tbsp Carnation® Condensed Milk
3 egg yolks
10g cornflour
10g plain flour
300g rhubarb
50g caster sugar
50ml water
Method
- Preheat oven to 180C. Line a 36x12x3cm rectangular tart case with the pastry and blind bake until golden (approx. 20 mins). Leave to cool.
- To make the custard: place the milk, vanilla and condensed milk in a pan and slowly bring to the boil stirring, then remove from the heat.
- Meanwhile whisk the egg yolks and flours together in a bowl. Continue whisking and gradually add the boiled milk mixture, a little at a time until combined. Return the whole whisked mixture to the pan, bring to the boil and simmer for 1 minute, whisking constantly. Cool for 5 mins.
- Pour the custard into the cooked pastry case.
- Cut the rhubarb into equal lengths to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the sugar syrup. Cook for 1 minute then turn gently and cook for another minute until the liquid is syrupy and rhubarb tender.
- Place the rhubarb on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Chill for 1 hour before serving.
