Why should you spend hours in the kitchen, cooking from scratch? Because it’s bloody delicious. Period.
I experience this over and over again when I bake and cook but now and then there are situations that really points out the “real” in #RealFoodTasteBetter. Like this passed Saturday when the family (minus one) was invited over to the in-laws for some serious authentic Tex-Mex cuisine. We had Carnitas wich is slow cooked (in Coca Cola!) pork, served with homemade tortillas, mango salsa, guacamole and Pico De Gallo. The recipes came from Swedish journalist/blogger/food writer Jonas Cramby’s book Texmex from scratch (2014) and all I could say that evening was “Oh, this is so bloody delicious!” Even though I wasn’t the one cooking, cutting, chopping and mixing this time, I have to say that it’s so worth the time you put into the pots and pans. I mean what is better than watching your family enjoying a great dinner that you prepared with love, sweat and tears? Well, watching them enjoying a great dinner that you prepared with love, sweat and tears.
For dessert – which of course was my task this evening – we had rhubarbs – which of course was my harvest for the evening. This time I decided to tweak the ruby rhubarb madness and make a tart with baked vanilla custard and roasted rhubarbs. Yes, you heard me, baked vanilla custard. This is a wonderful combination with the sweet vanilla against the sweet’n sour rhubarbs. For the crust I used my go-to-dough, Pâte Sucrée or Sweet Shortcrust Pastry and you can get the recipe here. I made the crust a little bit thicker this time, thus getting a more soft biscuit-like texture.
And then there was baked vanilla custard. Yes, you heard me again, baked vanilla custard. Come on ppl, this is probably one of the greatest invention (wo)man ever came up with. Take a couple of egg yolks, a vanilla pod and raw sugar. Mix it in a bowl and pour it into a ready made crust. Bake for 25–30 minutes or until set and golden. Top with your favorite fresh fruit, berries or jam (yes, I will accept store bought, but only good quality stuff). Ta-da, and summer lovin’ had me a blast, which is another story.
I’ll stop now. Go, bake.
Baked Vanilla Custard Tart with Roasted Rhubarbs
Use preferably organic ingredients.
1 batch Pâte Sucrée
3 egg yolks, organic
50g / 1.75 oz. raw granulated sugar
1 vanilla bean
240g / 8.5 oz. heavy cream
zest from 1/2 lemon, organic[/yellow_box]
1. Scrape the seeds out of the vanilla bean and rub it into the raw sugar. Put all ingredients in a bowl and lightly whisk until well combined. Set aside.
300 g rhubarb
90g / 3.1 oz. + 1/2 tbsp raw granulated sugar[/yellow_box]
1. Cut the leaves from the stems and rinse well. Cut the stems in pieces (5–8 cm/1.9″–3″ or to fit the width of a rectangular tart pan) and place on a parchment covered baking tray.
2. Sprinkle(90g /3.1 oz.) sugar over the rhubarbs. Bake the fruit covered in 190C/375F for 8 minutes or until the rhubarb is just tender.
3. Place the rhubarbs in the blind baked crust. Pour the vanilla custard to cover. Sprinkle 1/2 tbsp raw sugar over the top. Bake in 175C/350F for 25–30 minutes or until slightly golden. Let cool completely before serving with heaps of whipped cream.
A Sweet Tip
♣ Update 160513: For the vanilla custard you can substitute the cream for mascarpone and milk. Unfortunately I don’t have any exact measures, but for a smaller pie (8″/20 cm) using a 1″/2.3 cm high cake ring, I used 2 egg yolks, appr. 25-30 gram raw granulated sugar and added mascarpone and milk until I got nice flavor and texture. Bake according to recipe.
♣ You can make the crust and the roasted rhubarbs ahead and keep the fruit covered in the fridge for at least one day.
♣ When pressing the dough into the tart pan, let the dough hang over the pans edge a bit. When blind baked, trim the edges of with a sharp knife.
♣ Serve the roasted rhubarbs on its own with ice cream instead.
♣ The rhubarbs can be replaced with other fruit or berries, just skip the roasting step if using strawberries, raspberries etc. If you choose apples or pears you might want to roast them or caramelize in a skillet before baking. Take a look at my Pear & Almond Tart for inspiration.