Apple, rhubarb and custard tart

• dessert pastry↗ g
• rhubarb250 g

  cut into small pieces

• apple↗300 g

  peeled, cored, cut into small pieces

• fine sugar2 tbsp
• orange juice
• heavy cream150 ml
• milk↗150 ml
• vanilla pod↗1

  split in half

• eggs↗3
• fine sugar85 g
• orange zest

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection/gas 5). Roll out the dessert pastry to about 1 cm thickness and place it in a 23 cm tart tin. Cut a round piece of parchment paper larger than the tin and lay it over the pastry, then sprinkle with baking beans. Bake blind for 15 min, then remove the beans and bake another 10‑15 min until the surface is lightly golden. Remove the tart, lower the temperature to 160 °C (140 °C with convection/gas 3).

2. 2

   While the crust bakes, prepare the fruit filling. In a small saucepan over medium heat, warm the rhubarb, apple, fine sugar and orange juice for 10 min until the fruit softens but keeps its shape. Remove from heat and let the filling cool slightly while you prepare the custard.

3. 3

   In another small saucepan, heat the cream, milk and split vanilla pod until it comes to a boil. In a separate bowl, whisk the eggs with sugar. When the cream mixture boils, gradually pour it into the egg mixture while whisking continuously. Then strain the custard through a sieve into a clean bowl and add the orange zest.

4. 4

   When the crust is ready, spread the fruit filling evenly over the base, then pour the custard over it. Return the tart to the oven and bake for 30‑35 min until the custard just sets. Remove the tart, let it cool completely, then cut into portions.