Rhubarb & Custard Tart

Rhubarb & Custard Tart

How to make the traditional custard tart taste even better? Add rhubarb of course!  Buttery pastry encases a layer of our Harbinger Rhubarb Preserve topped with a sweet custard.  We've given you the full recipe including the tart below, but if you want to make a quick version then we suggest buying a pre-made pastry tart base and starting at step 6.





150g plain flour

75g salted butter

40g caster sugar

2 large free range egg

1 tbsp milk, if required



2 large free range eggs

2 egg yolks

50g caster sugar

1 heaped tsp vanilla paste

300ml double cream

1 jar Harbinger Rhubarb Preserve



20 - 22cm tart tin

Parchment paper

Baking beans

Pastry brush



  1. First, make the pastry. Place the flour, butter and sugar in a food processor and pulse until a breadcrumb texture is achieved. Crack in 1 egg to the food processor and pulse again just until the pastry starts to come together. If the mixture appears a little dry and doesn’t come together when pinched, add milk and pulse again very briefly.
  2. Tip the pastry onto a lightly floured surface and gently knead just enough to bring the dough into a smooth ball. Wrap in clingfilm and allow to rest in the fridge for 20 - 30 minutes.
  3. When the pastry has chilled, remove from the fridge and roll out on a lightly floured surface to 1 cm thickness and approximately 25cm wide. Carefully lift the pastry into the tin and gently press the pastry into the tin to line. Cut away any excess pastry. Prick the base with a fork and return to the fridge for a further 10 - 15 minutes.
  4. Preheat the oven to 200C/180C fan/gas 6 and remove the pastry case from the fridge. Scrunch up a large piece of baking paper and line the pastry before pouring in the baking beans. Bake in the oven for 12 minutes.
  5. Remove the pastry case from the oven and carefully lift out the baking beans using the paper and set aside - be careful as these will be very hot! Lightly whisk the second egg and brush the part-bake pastry with a little egg wash. Return to the oven and bake for a further 5 minutes until the pastry is glossy, golden brown. Allow to cool.
  6. Whilst the pastry case is cooling slightly, prepare the custard mixture. First, lower the oven to 140C/120C fan/gas 1. In a large jug, whisk together the whole eggs, yolks and sugar until smooth and pale. In a heavy-bottomed pan gently warm the cream and vanilla for a couple of minutes - do not boil.
  7. Whilst continuously whisking, slowly pour the warmed cream into the egg mixture until combined. Take the cooled pastry case and spoon in the rhubarb preserve fully covering the base of the case and place the tart tin on a baking tray for stability.
  8. Take a spoon, and to avoid disturbing the rhubarb preserve, slowly pour the custard on the reverse of the spoon as you hold it as close to the rhubarb as possible. Pour in the custard until the case is as full as it will go without spillages.
  9. Carefully transfer the baking tray into the oven and bake for 40 minutes until the custard is still wobbly but just set. Remove from the oven at this point and allow the tart to fully cool. This can take a couple of hours but the process is sped up by placing in the fridge.
  10. Ensure the tart is completely cool and set before slicing and serving.

Cook's Notes:

  • To make this recipe even simpler, use a shop-bought pastry case and start at step 6.
  • We advise egg washing the pastry case before its second bake. This is to create a sealed pastry case that is not going leak any precious preserve or custard when the liquid is poured in. Its not essential but worth doing to ensure no disasters!



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