Phil Vickery's rhubarb and custard crumble tart
When it comes to food pairing you can’t beat the classic rhubarb and custard. So, today Phil Vickery is satisfying your taste buds with his delicious rhubarb and custard crumble tart.
Sweet, tangy and delicious, this pudding is the definition of pleasure on a plate.
Rhubarb and custard crumble tart
Serves 4
Ingredients
For the topping
60g salted butter
50g plain flour
1 tsp allspice
120g finely chopped pecans or hazelnuts
80g dark brown sugar
For the tart
400g ready made sweet pastry, used to line a 24cm x 4cm deep loose bottomed flan case and blind baked so you have a pastry case.
1 x 75g packet of Instant custard
100ml boiling water
150g chopped white chocolate
200g Yorkshire rhubarb, washed well and chopped into 1cm pieces
4-5 tbsp good quality strawberry jam
Dash of water
½ tsp vanilla extract
To serve
Clotted cream
Method
1. Preheat the oven to 200°C gas 6.
2. For the topping: Rub the butter into the flour until you have fine breadcrumbs then add the allspice, chopped nuts and brown sugar, mix well then place into a baking dish and cook in the pre heated oven until crunchy and well coloured. Blitz in a food processor if needed.
3. For the custard filling: Make up a thick custard by adding 100ml boiling water to the custard powder and add the white chocolate and mix well until melted.
4. Pour the custard into the pastry case, leave to cool completely. Set in the fridge if need be.
5. For the rhubarb: Place the chopped rhubarb, jam, water and vanilla into a saucepan and cook over a high heat until the rhubarb starts to break up. Spoon into a colander and drain well, reserving the cooking liquid and reduce in a small saucepan until syrupy.
6. Spoon the drained rhubarb over the set custard and then top with the crunchy crumble topping, chill well.
7. Serve in wedges with clotted cream and the syrup left over from the cooking of the rhubarb.