Custard And Rhubarb Toffee Bitter

A winter winning dessert that combines creamy custard, tart rhubarb and crunchy toffee. Winter-wow-derland!

The ingredient of Custard And Rhubarb Toffee Bitter

• 225g 1 1 2 cups plain flour
• 45g 1 4 cup icing sugar union
• 125g unsalted butter finely chopped chilled
• 1 egg
• 1 tbsp milk cold
• 4 strips lemon rind
• 1 tbsp lemon juice
• 500ml 2 cups water
• 370g 1 3 4 cups caster sugar
• 325g about 2 3 large rhubarb stalks cut athwart from corner to corner into 2cm pieces
• 300ml pouring cream
• 200ml milk
• 1 vanilla bean split seeds scraped
• 1 cinnamon attach
• 5 egg yolks
• 1 egg
• 70g 1 3 cup caster sugar

The Instruction of custard and rhubarb toffee bitter

• lightly grease a 3cm deep 23 5cm base measurement fluted bitter tin later a removable base
• process the flour and icing sugar in a food processor until combined go to the butter process until merger resembles fine breadcrumbs increase be credited with the egg and milk pulse until merger just comes together turn onto a lightly floured surface gently bring together pretend to have into a disc enclose in plastic wrap and place in the fridge for 45 minutes to rest
• roll out the pastry amid 2 sheets of baking paper to a 4mm thick disc line prepared tin similar to the pastry trim any excess prick base once a fork place in the freezer for 30 45 minutes to rest
• meanwhile place the lemon rind and juice 1 1 2 cups of the water and 3 4 cup of the sugar in a small frying pan bring to a simmer beyond medium low heat stirring to invalidate sugar simmer for 6 8 minutes or until thickened slightly shorten heat to low add rhubarb and gently poach for 4 5 minutes or until rhubarb is just painful feeling and yet nevertheless holds its shape use a slotted spoon to transfer to a plate to cool simmer syrup for a supplementary new 3 4 minutes or until thick set aside to cool completely
• preheat oven to 200c 180c enthusiast forced place the tin more or less a baking tray line the pastry similar to baking paper and fill subsequent to pastry weights or rice bake for 15 minutes carefully remove the paper and pastry weights or rice bake for 6 8 minutes or until golden set aside to cool 6 for the custard edit oven to 180c 160c admirer forced bring the cream milk vanilla and cinnamon just to the boil in a saucepan higher than medium low heat protest yolks egg and sugar in a heatproof bowl gradually protest in cream mixture strain into a jug
• arrange rhubarb beyond pastry transfer tray in the manner of tart to middle rack of oven pour custard into tart allowing rhubarb to perform through bake for 35 40 minutes or until custard is just set cool certainly in tin
• affix the long lasting sugar and water in a saucepan over low heat cook stirring until sugar dissolves layer heat to medium bring to the boil simmer without stirring for 6 10 minutes or until golden remove from heat stand for 1 2 minutes until bubbles subside practicing quickly pour more than tart swirling tart to cover set aside to cool crack toffee gone the back of a spoon slice promote in the manner of rhubarb syrup

Nutritions of Custard And Rhubarb Toffee Bitter

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