Rhubarb and Vanilla Flan
1 hr 20 min.
- For the custard
- 4 large egg yolks
- 0.333 cup superfine caster sugar
- 1 tsp vanilla extract
- 2 tsps Corn starch
- 2 cups Whole milk
How healthy are the main ingredients?Rhubarb
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Put the rhubarb in a roasting tin and sprinkle with sugar then bake for 20 minutes or until tender.
Meanwhile, make the pastry. Rub the butter into the flour and add just enough cold water to bind. Chill for 30 minutes then roll out on a floured surface.
Use the pastry to line a rectangular tart tin. Prick the pastry with a fork, line with clingfilm and fill with baking beans or rice.
Bake for 10 minutes then remove the clingfilm and baking beans and cook for another 8 minutes to crisp.
Reduce the oven temperature to 170°C (150 fan) | 325°F | gas 3.
Whisk together the custard ingredients and pour into the pastry case. Arrange the rhubarb on top.
Bake the tart for 25 - 35 minutes or until the custard is just set in the centre. Leave to cool completely before dusting with icing sugar.