Name: Bourke Street Bakery’s custard tart with rhubarb ice-cream
Prep time: 50 min
Cook time: 120 min
Total time: 170 min
Yield: 10
Ingredients: 600 ml pouring cream; 100 ml milk; 10 egg yolks, beaten; 85 gm caster sugar; Scraped seeds of 2 vanilla beans; For dusting: finely grated nutmeg; Rhubarb ice-cream; 375 gm rhubarb (about 1 bunch), cut into 1cm slices; 235 gm caster sugar; Juice of 1 lemon; 100 gm egg yolks (about 5); Scraped seeds of 1 vanilla bean; 500 ml milk (2 cups); Sweet shortcrust pastry; 50 gm caster sugar, chilled; 2 tsp white vinegar, chilled; 330 gm plain flour, chilled; 200 gm chilled unsalted butter, cut into cubes

Bourke Street Bakery’s custard tart with rhubarb ice-cream

Australian Gourmet Traveller recipe for custard tart with rhubarb ice-cream by Bourke Street Bakery After Hours in Sydney.

Serves 10

Prep

50M

Cook

Total

2H 50M

“This is an old-school favourite, elevated through quality pastry and a quivering, delectable custard,” says Paul Allam. “If my school canteen had this tart my parents would have been a lot poorer.”

Ingredients

600 ml pouring cream

100 ml milk

10 egg yolks, beaten

85 gm caster sugar

Scraped seeds of 2 vanilla beans

For dusting: finely grated nutmeg

Rhubarb ice-cream

375 gm rhubarb (about 1 bunch), cut into 1cm slices

235 gm caster sugar

Juice of 1 lemon

100 gm egg yolks (about 5)

Scraped seeds of 1 vanilla bean

500 ml milk (2 cups)

Sweet shortcrust pastry

50 gm caster sugar, chilled

2 tsp white vinegar, chilled

330 gm plain flour, chilled

200 gm chilled unsalted butter, cut into cubes

Method

Main

1.For rhubarb ice-cream, simmer rhubarb, 100gm sugar and lemon juice in a saucepan over medium heat, stirring occasionally, until sugar dissolves and rhubarb breaks down (10 minutes). Cool, purée with a hand-held blender, press through a fine sieve (discard solids) and refrigerate until required. Whisk yolks, vanilla seeds and remaining sugar in a bowl until pale. Bring milk to the boil in a saucepan over medium-high heat, then, whisking continuously, gradually pour onto egg mixture. Return mixture to pan and stir continuously over low-medium heat until mixture coats the back of a spoon or reaches 85C (6-7 minutes). Stir in pouring cream, then pass through a fine sieve and refrigerate to cool. Stir in rhubarb purée, then churn in an ice-cream machine and freeze until required.

2.For sweet shortcrust pastry, stir sugar, vinegar and 110ml water in a bowl until dissolved. Mix flour and ½ tsp fine salt in a large bowl then scatter with butter. Rub butter into flour with your fingertips to partly combine. Turn out onto a work surface, sprinkle with sugar mixture and use your palm to “smear” mixture away from you. Scrape back and repeat smearing process twice, then bring pastry into a ball and flatten to form a disc. Wrap in plastic and refrigerate to rest (2 hours or overnight).

3.Roll out pastry to 3mm thick, place in a 28cm-diameter, 2.5cm-deep loose-bottom fluted tart tin, pressing sides and trimming edges. Place in freezer for 20 minutes to rest.

4.Preheat oven to 200C. Blind bake pastry case (15-20 minutes), then remove paper and weights and bake until golden (15-20 minutes). Set aside to cool on a wire rack.

5.Reduce oven to 120C. Whisk cream, milk, yolks, sugar and vanilla seeds in a large bowl to combine, strain through a fine sieve and spoon off any froth on surface. Pour into tart shell and bake for 30 minutes, then dust with nutmeg and bake until just set (30-40 minutes). Set aside to cool, then serve at room temperature with rhubarb ice-cream. Tart is best served on the day it’s made.

This recipe is from the April 2013 issue of .
Drink Suggestion: Centennial Blanc de Blancs, Southern Highlands, NSW, or Tertini Ice Riesling, Southern Highlands, NSW. Drink suggestion by Willem Hock
Notes