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Rhubarb custard pie

A classic custard tart where the rhubarb custard is left to rest in the tart tin to set for the ultimate creamy result.

Makes 1 pie 28 cm in diameter.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Vegetarian

Ingredients

250
g
flour
75
g
icing sugar
5
g
salt
1
vanilla bean
150
g
butter, cut in cubes
20
g
egg yolk
15
g
water
900
g
rhubarb, juice
150
g
whipping cream
300
g
whole egg
170
g
sugar
as needed
egg yolk

Scale recipe

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