Ingredients

Method

• 200 g ginger biscuits, crushed
• 100 g unsalted butter, melted
• 1 cup milk, plus 2 T
• ¾ cup Woolworths pouring cream
• 100 g caster sugar
• 4 large free-range egg yolks
• 1 t vanilla extract
• 2 T cornflour
For the topping: 
• 500 g rhubarb, trimmed and cut into 5 cm pieces
• 100 g caster sugar
• ¾ cup water
• 1 T lemon juice

Method

Ingredients

1. Preheat the oven to 180°C. Combine the biscuits and butter in a mixing bowl until the biscuits are evenly coated.

2. Press the mixture firmly into the base and up the sides of a 23 cm tart tin. Chill for 15 minutes. Bake the base for 10 minutes until set. Remove and allow to cool completely.

3. Heat the milk and cream in a saucepan over a medium heat until just beginning to simmer.

4. In a separate bowl, whisk together the caster sugar, egg yolks, vanilla extract and cornflour until smooth.

5. Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over a medium heat, stirring continuously, until thickened and smooth.

6. Pour the custard over the cooled base and smooth the top. Chill for at least 1 hour or until set.

7. To make the topping, combine the caster sugar, water and lemon juice in a saucepan and bring to a simmer. Add the rhubarb and poach gently for 5–7 minutes, or until just tender but not falling apart. Remove the rhubarb using a slotted spoon and allow to cool. Reduce the poaching liquid over a medium heat until syrupy, then cool completely.

8. Once the custard has set, arrange the poached rhubarb on top and drizzle with the reduced syrup. Serve chilled or at room temperature.

Find more tart recipes here

Production: Bianca Strydom
Photography: Jan Ras