Rhubarb, ginger and custard tart

Ingredients

Store Cupboard

  • 65g of icing sugar
  • 15g of ground almonds
  • 165g of flour
  • 1 pinch of salt
  • 40g of eggs
  • 60g of sugar
  • 70g of toasted sugar, (reserved from blind baking the pastry)
  • 135g of egg yolks
  • 25g of caster sugar
  • 4 bronze gelatine leaves, bloomed in cold water

Dairy

  • 100g of unsalted butter, diced and chilled
  • 1 small egg
  • 450g of cream

Fruit & Vegetables

  • 600g of rhubarb

Spices & Dried Herbs

  • 2 star anise, crushed slightly

Salad & Fresh Herbs

  • 40g of fresh ginger

Speciality Ingredients

  • 25g of glucose

Beverages

  • 200g of water