Photo: Sara Cervera
Custard tart with rhubarb and ginger cream
27 ingredients
1 hr + 2 hr
Serves 4
openrecipes
This sophisticated dessert makes the most of the classic pairing of rhubarb and custard.
Estimated Nutrition (whole recipe, rough)
746
Calories
22g
Protein
14g
Fat
132g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Whisky | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pieces stem ginger
- 400ml/14fl oz double cream
- 50g/2oz caster sugar
- 1 vanilla pod
- 2 sheets gelatine
- 2-3 tbsp ginger
- 450g/1lb rhubarb
- 225g/8oz caster sugar
- 225ml/8fl oz boiling water
- 1 orange
- 1 lemon
- 1 sheet gelatine
- 100ml/4fl oz whisky
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 2 free-range egg whites
- 50g/2oz ground almonds
- 50g/2oz caster sugar
- 50g/2oz plain flour
- ½ tsp ground ginger
- 225g/8oz ready-made sweet pastry
- 1 free-range egg yolk
- 284ml/10fl oz carton double cream
- 3 free-range eggs
- 50g/2oz caster sugar
- freshly grated nutmeg
- , for dusting icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes