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Rhubarb and Custard Tart with Stem Ginger Ice Cream

Classic flavours make for the most delicious dessert

Serves 4
Difficulty – medium

Ginger Ice Cream
250ml milk
75g whipping cream
50ml King’s Ginger Liqueur
40g egg yolks
65g sugar
50g stem ginger (minced)

1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use
2. Bring the milk and cream and King’s Ginger Liqueur to the boil in a heavy based pan
3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl
4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well
5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well
6. Return to the stove on a low heat and gently bring the mix up to 80c, continuously stirring to prevent catching
7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge
8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions

9. On the day, make the pastry cream
10. Bring the milk and vanilla extract to the boil
11. In a medium bowl mix the sugar, eggs, flour and cornflour together
12. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well
13. Transfer the egg mix back into the pan with the remaining milk
14. Place the pan on a medium heat and continuously mix until it starts to simmer
15. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through
16. Transfer to a bowl, cover the surface with cling film and chill in the fridge
17. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve

18. Next poach the rhubarb
19. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb
20. Bring the juice, zest and sugar to the boil
21. Add the rhubarb, remove the pan from the heat and allow to cool for 5 minutes. The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
22. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
23. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature

24. Cut 4x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter
25. Then score a second circle 1cm from the outside edge but do not cut all the way through
26. With the prongs of a fork dock the inner circle to prevent it from rising when baked
27. Mix the yolk and milk to make an egg wash
28. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash
29. Bake at 220c for 7-10 minutes until puffed, golden and crisp
30. If the centres have risen push them back down
31. Allow to cool
32. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up
33. Glaze the top of the tarts with the thickened cooking liquid
34. To serve, flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!