RECIPE...Rhubarb & Custard Tart

Easter maybe just around the corner, but rather than getting sucked into everything chocolate, here at Single Variety Co we’re still loving eating our Limited Edition Harbinger Rhubarb Preserve whilst it is still in stock. And we have a delicious recipe to share with you in case you have half a jar hanging around in your fridge waiting to be used up. Enjoy!!

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Rhubarb & Custard Tart

When you think of classic combinations, rhubarb and custard instantly comes to mind! We’ve combined the two into this delicious tart. If you’re stuck for time, you can always buy a 375g block of ready-made dessert pastry rather than make your own.

Ingredients (serves 8)

For the pastry:

  • 225g plain flour

  • 175g butter, chilled and cut into cubes

  • 45g icing sugar

  • 1 large egg

  • 1 tbsp ice cold water

For the filling:

  • 1/2 jar Harbinger Rhubarb Preserve

  • 150ml whole milk

  • 150ml double cream

  • 3 eggs

  • 85g caster sugar

  • 1 tsp vanilla essence


Method

  1. To make the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add in the sugar, egg and water, and pulse again until the dough starts to come together. Empty onto a lightly floured work surface and knead a few times until smooth. Shape into a disc and put in the fridge for at least 30 minutes, or preferably overnight. 

  2. Preheat the oven to 180°C and place a baking sheet in to warm up. Roll the pastry out to the thickness of a £1 coin and use to line a 23cm loose bottomed tart tin. Leave the excess pastry hanging over the sides. Line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes.

  3. While the pastry is baking make the filling. Heat the milk, cream and vanilla essence in a saucepan until boiling and take off the heat.  Whisk the eggs and sugar together, then pour in the hot milk mixture, whisking continuously. Strain into a jug.

  4. Spoon approximately half a jar of rhubarb preserve onto the baked pastry, then carefully pour on the custard. Place back in the oven for 35-40 minutes. The tart should have a slight wobble when you remove it from the oven, as it will continue to cook slightly once it’s out.

  5. Allow to cool for 30 minutes then trim off the excess pastry with a sharp knife (facing away from the custard), slice and serve. Best eaten the same day.

 
 

Our Limited Edition Harbinger Rhubarb Preserve is still in stock and you can buy some online here.

Much jam love,

Kate x

Chilli Jam Lunch Ideas

We often get asked how to use our chilli jams and in all honesty they are so versatile that they can be used in so many ways. When it comes to quick and tasty lunch ideas, here are some of my favourite ideas of how to use our chilli jams.


Ploughman’s with Fireflame Chilli Jam

 
 

Serve Fireflame Chilli Jam with thick granary bread, slices of thick cut ham and wedges of cheddar cheese. I find this gives a lovely mild spicy twist to a classic lunch.

Jalapeño Cheese & Ham Toastie

 
 

Who doesn’t love a cheese toastie? I like to take some thick slices of sourdough bread and butter both sides. Then fill with grated cheese and slices of ham before spreading a generous layer of Jalapeño Jam onto one side. Make into a sandwich, then place in non-stick pan over a low-medium heat and fry both sides until the toastie is golden and crispy, and the cheese is melted to your liking.

Fireflame Chilli Quorn Wrap

 
 

This is a delicious vegan lunch using our new Fireflame Chilli Jam. Spread the Fireflame Chilli Jam over a wrap and then top with salad and slices of Quorn fillets before rolling. I like to serve some extra Fireflame Chilli Jam on the side for dipping my wrap in to.

Jalapeño and Tomato Soup

 
 

This is the perfect winter warmer, and also delicious on a fresh spring day. Swirl some Jalapeño Jam through a rustic tomato soup for a warming kick.

Lemon Drop Chilli Chicken Ciabatta

 
 

For a super hot, zingy lunch, this is the sandwich for you. Fill a ciabatta sandwich with chicken, salad leaves and as much Lemon Drop Chilli Jam as your mouth can handle.

I hope this has given you some inspiration for new lunch ideas. We have lots more chilli jam ideas here.

Much jam love,

Kate x

NEW Fireflame Chilli Jam

We’re always excited in the Single Variety Co kitchen to launch new flavours, and this week has been extra exciting as after months of searching, we have finally discovered and developed our new mild chilli jam which launches this week, which is Fireflame Chilli Jam.

 
 

As many of you may remember we have had a lot of heartache growing Anaheim chillies and have consequently suffered with being out of stock of our mild chilli jam more often than not. Not wanting to disappoint our mild chilli loving customers, we have been busy searching, trying and finally selecting the best mild chilli to replace the Anaheim Chilli Jam.

The fireflame chilli is vibrant red in colour and has a mild flavour, and gives a subtle, warming spice. It delivers the perfect replacement for the anaheim chilli.

 
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If you’re wondering what to eat the Fireflame Chilli Jam with, then I think it is delicious with an omelette, salmon, cheese or served alongside a couscous dish.

 
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The Fireflame Chilli Jam is available to buy now online.

Much jam love,

Kate x