Some time ago I tried a recipe given to me by an American friend for a sweet fruit pie with custard already in it. It sounded interesting, and when I made it – as usual for a fruit pie but with a lattice top, before putting the top on you add the custard. It was delicious but I did think it still needed some extra custard or cream – any excuse for overindulgence!!
I came across a recipe a today in my mum’s cookery scrap book for a rhubarb and custard tart – I guess any fruit would do, the recipe suggests fresh raspberries instead of rhubarb, so I guess a tart fruit would be best – a tart tart and custard! It also specifies sweet pastry – I might just do an enriched pastry, I wouldn’t want to overdo the sweetness.
Rhubarb and custard tart
- ¼ pint or thereabouts of packet custard (or make your own)
- 2 large eggs
- pastry case – sweet or enriched
- ½ lb or thereabouts of cooked rhubarb, drained, or fresh raspberries, or any other tart fruit
- 1 tbsp demerara sugar
- 1 tsp or slightly less of ground nutmeg
- beat the custard and eggs together until smooth and pour into the pastry case
- arrange the fruit on top and sprinkle with sugar and nutmeg
- cook in centre of oven, gas mark 5, 190º C, 375º F for about 40 mins
I’m not sure if it should be served hot or cold – which ever is preferred I guess, and I do wonder, if cold an extra lovely indulgence might be some clotted cream?
My featured image is of my peach and blueberry custard pie which I was very proud of!