Rhubarb Custard Tart

Method

• Step 1
  Preheat oven to 200C degrees.
• Step 2
  To make the pastry, place all ingredients apart, from the water, in a medium sized mixing bowl. Rub in the butter until the mixture resembles coarse breadcrumbs.
• Step 3
  Sprinkle the iced water over the mixture and using a butter knife, “cut” through the mix until everything is evenly combined and the mixture starts holding together. The pastry should be soft but not sticky, and holds together easily. If it is too crumbly, you will need to add more water – and if it is too sticky, you will need to add equal parts of extra flour and cocoa powder.
• Step 4
  Turn onto a lightly floured bench top and lightly knead the pastry for about 30 seconds (until soft and smooth). Shape the pastry into a ball, wrap in plastic wrap and place into the fridge for at least 20 minutes to rest.
• Step 5
  Whilst the pastry is resting, start preparing the filling by placing 4 stalks of rhubarb, coarsely chopped, into a large saucepan over medium heat (with a lid) with the caster sugar, port (if using), boiling water and place the lid on. Let this simmer away for around 20 minutes or until the rhubarb is stewed, extremely soft and falling apart and the water has turned a vibrant pink.
• Step 6
  Drain the water into a small mixing bowl, and set the stewed rhubarb aside. You now have both the filling for the tarts, and the syrup for the tarts.
• Step 7
  Retrieve the pastry from the fridge, and set onto a lightly floured surface. Roll out until 3mm thick and cut into large squares. Do not grease the tins. Carefully drape the pastry squares over the individual tart tins and press gently into the tins without stretching it. Once lined with the pastry, prick the base gently with a fork and place into a freezer for 30 minutes.
• Step 8
  In a separate mixing bowl, combine the custard, egg, and ½ cup of the stewed rhubarb. Mix until all ingredients are all well combined.
• Step 9
  Take the pastry out of the freezer, and place straight into the oven for 15 minutes. Once done, remove from the oven and fill with your rhubarb custard mixture. Reduce heat of oven to 180C degrees. Arrange cut pieces of rhubarb on top, and bake for a further 15-20 minutes or until custard has set. Serve with thick custard.