Rhubarb and Custard Tart with Stem Ginger Ice Cream by Paris House

Forced Rhubarb is readily available just now and it makes a wonderful desserts. You might even have some in your garden!

This vegetable that thinks it’s a fruit is so versatile and the cheering bright vibrant colours will definitely bring a ray of sunshine to your day. 

This recipe doesn’t have to be eaten with home made ice cream but if you have the time the combination of the stem ginger and the tartness of the rhubarb is a match made in heaven. 

Recipe Courtesy of Paris House

Serves: 4

Difficulty: Medium

Equipment

• 16cm Copper Tri-Ply Saucepan
• 20cm Copper Tri-Ply Saucepan
• Mini Copper Tri-Ply Casserole
• Ice cream making machine
• Medium Mixing Bowl
• Piping Bag
• Large cookie cutter or Espresso cup saucer
• Paper lined baking sheet

Ingredients

Ginger Ice Cream:

• 250ml milk
• 75g whipping cream
• 50ml King’s Ginger Liqueur
• 40g egg yolks
• 65g sugar
• 50g stem ginger (minced)

Vanilla Pastry Cream:

• 285ml milk
• 1tsp vanilla extract
• 1½ eggs
• 50g sugar
• 28g flour
• 7g cornflour

Poached Rhubarb:

• 600g bright red forced rhubarb
• 640g Sugar
• 400g orange juice
• 1 tbsp orange zest
• 15g arrow root

Puff Pastry Disks:

• 1 pack of all butter puff pastry sheets
• 1 yolk
• 2 tbsp milk
• 1 tbsp brown sugar

Cooking Method

Ginger Ice Cream:

1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use.
2. Bring the milk, cream and King’s Ginger Liqueur to the boil in a heavy based pan.
3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl.
4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well.
5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well.
6. Return to the stove on a low heat and gently bring the mix up to 80°C, continuously stirring to prevent catching.
7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge.
8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions.

Vanilla Pastry Cream:

1. Bring the milk and vanilla extract to the boil.
2. In a medium bowl mix the sugar, eggs, flour and cornflour together.
3. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well.
4. Transfer the egg mix back into the pan with the remaining milk.
5. Place the pan on a medium heat and continuously mix until it starts to simmer.
6. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through.
7. Transfer to a bowl, cover the surface with cling film and chill in the fridge.
8. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve.

Pouched Rhubarb:

1. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb.
2. Bring the juice, zest and sugar to the boil.
3. Add the rhubarb, remove the pan from the heat and allow to cool for 5 The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
4. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
5. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature.

Puff Pastry Disks:

1. Cut 4 x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter.
2. Then score a second circle 1cm from the outside edge but do not cut all the way through.
3. With the prongs of a fork dock the inner circle to prevent it from rising when baked.
4. Mix the yolk and milk to make an egg wash.
5. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash.
6. Bake at 220ºC for 7-10 minutes until puffed, golden and crisp.
7. If the centres have risen push them back down.
8. Allow to cool.
9. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up.
10. Glaze the top of the tarts with the thickened cooking liquid.

To Serve:

1. Flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!