Simon Boyle’s Rhubarb Custard Tart

Ideal for welcoming spring and brightening up Sunday afternoons at home.


Sweet pastry

240g butter

480g flour

120g caster sugar

2 eggs


Pinch of salt

Custard filling

500ml double cream

5 egg yolks

100g caster sugar

½ vanilla pod, cut in half, seeds scraped

Rhubarb jelly

1 kg chopped rhubarb

500ml water

2 limes, juice and zest

1 orange juice and zest

5 mint leaves

½ vanilla pod, split in half

3 slices fresh ginger

300g caster sugar

4 leaves of gold gelatine

Rhubarb topping

8 stems (medium)

100g sugar

Serves 8
Prep time: 40 minutes, overnight hanging
Cook time: 1 hour

Get stuck in:


Rhubarb jelly

  1. Gather all the ingredients together in a pan and bring to the boil.
  2. Leave to simmer until the rhubarb is fully cooked.
  3. Remove from the heat and leave to infuse overnight.
  4. Place into a muslin bag and hang for a good few hours to drain off all the liquid. Measure 1 pint and add 4 leaves of soaked gelatine.

Sweet pastry

  1. Crumb the flour, butter and sugar together.
  2. Mix the eggs and enough milk to form a soft dough.
  3. Roll out the place into 10 inch ring, making sure you right angle the inside corners.
  4. Blind bake the pastry until completely cooked.

Custard filling

  1. For the custard whisk yolks, sugar and vanilla seeds together.
  2. Bring the cream to the boil then pour a little over the yolk mixture to temper followed by the remaining cream.
  3. Skim off any bubbles and pour into the tart case and bake at 150°C for ten minutes until it has set with a slight wobble. Leave to completely cool.

Rhubarb topping

  1. Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100g castor sugar.
  2. Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should hold their shape. Chill immediately.